Summary: Phở Gà is a lighter, milder variant of traditional Vietnamese noodle soup featuring tender chicken, delicate rice noodles, and a crystal-clear broth delicately flavored with charred ginger, onion, star anise, and warm spices. Prepared through slow simmering and careful skimming over 3 hours, serving 6 portions.
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Category: Soups, Vietnamese Cuisine
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Quick overview
- Dish: Phở Gà
- Category: Soups, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: whole chicken, 1500 g (high quality free-range poultry)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 180 minutes (30 min prep + 150 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 450 g)
- Key technique: Gentle simmering and charring aromatics
- Preparation types: Boiling, simmering, charring
- Dietary info & Allergens: Gluten-Free, Dairy-Free
- Suitable for: Family lunch, cozy weekend dinner, winter recovery
- Nutritional values (per 1 portion): 380 kcal, Protein: 32 g, Fat: 11 g, Carbohydrates: 38 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Light lager, Jasmine green tea, Limeade
- In short: The ultimate soothing Vietnamese chicken noodle soup with crystal-clear aromatic broth.
- Last updated: 2026-03-30
WAGUU says: “The secret to an unforgettable Phở Gà lies in achieving absolute clarity of the broth through meticulous skimming and gentle, unhurried simmering.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 150 minutes |
| Temperature: | Gentle simmer at 95 °C |
| Number of portions: | 6 portions |
In a nutshell
Phở Gà offers a refreshing yet deeply comforting alternative to its beef counterpart. Every spoonful delivers a harmonious balance of ginger warmth, onion sweetness, and fragrant spices enveloped in a velvety, crystal-clear chicken broth poured over silky flat rice noodles.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Whole chicken | 1500 g | Free-range, high quality |
| Flat rice noodles (bánh phở) | 400 g | Medium width (3 mm) |
| Yellow onion | 2 pcs | Medium size, unpeeled for charring |
| Fresh ginger | 60 g | Fresh, firm rhizome |
| Star anise | 3 pcs | Whole, aromatic pods |
| Cinnamon stick | 1 pc | Saigon cinnamon bark |
| Coriander seeds | 1 tbsp | Whole seeds |
| Cardamom pods | 2 pcs | Black or green cardamom |
| Fish sauce (nuoc mam) | 3 tbsp | First-press premium quality |
| Rock sugar | 1 tbsp | Yellow crystal rock sugar |
| Fine sea salt | 25 g | Pure sea salt |
| Water | 4000 ml | Filtered clean water |
| Fresh cilantro | 30 g | Fresh green herbs |
| Spring onion | 50 g | Fresh scallions |
| Fresh lime | 2 pcs | Juicy citrus |
| Bird’s eye chili | 3 pcs | Fresh red chilies |
| Bean sprouts | 150 g | Crisp mung bean sprouts |
| Thai basil | 30 g | Fresh aromatic leaves |
| Sawtooth coriander | 20 g | Ngò gai herbs (optional) |
Why you will love this recipe
- Authentic taste: Delivers genuine traditional Vietnamese flavors crafted with proper technique and aromatic balance.
- Soothing lightness: Offers a cleaner, lighter profile compared to beef phở while remaining deeply nourishing and comforting.
- Versatile serving: Allows complete customisation at the table with fresh herbs, lime, and chilies to suit every individual preference.
Success guaranteed: Follow the precise simmering temperatures and skimming steps to ensure a crystal-clear, intensely flavorful broth every single time.
Recipe overview
Prep: 30 min | Cooking: 150 min | Difficulty: Medium | Portions: 6 | Type: Soup | Origin: Vietnamese
Detailed instructions
Overall progress: 0% complete
Phase 1: Charring aromatics and toasting spices – 30 min
Appliances: Gas stove, skillet
1. Char the unpeeled onions and fresh ginger directly over an open gas flame or under a hot broiler until the skins are blackened and fragrant (about 15 minutes). Rinse under cold water to remove charred outer skin, then lightly crush the ginger with the flat side of a knife. In a dry skillet over medium heat, toast the star anise, cinnamon stick, coriander seeds, and cardamom pods for 3 to 5 minutes until intensely aromatic, stirring constantly to prevent burning.
VKB: Visual control point: Spices must smell fragrant without any bitter burnt notes; onions should be tender inside.
Before moving to the next step:
Ensure spices are fully toasted and cooled slightly before bagging or adding to the broth to avoid harsh bitterness.
Phase 2: Blanching the chicken and initial boil – 20 min
Appliances: Stove, large stockpot (8-litre capacity)
2. Place the whole chicken into a large stockpot and cover with cold water. Bring to a vigorous boil over high heat for 10 minutes to draw out impurities and blood proteins. Drain the chicken completely and rinse both the chicken and the pot thoroughly under warm running water to ensure a pristine broth foundation.
VKB: Visual control point: Water should turn cloudy with impurities during blanching; rinsing ensures crystal-clear final soup.
Before moving to the next step:
Do not skip the blanching and rinsing step, as leftover scum will cloud the broth permanently.
Phase 3: Simmering the chicken broth – 75 min
Appliances: Stove, stockpot
3. Return the cleaned chicken to the stockpot and pour in 4000 ml of fresh filtered water. Add the charred onions, crushed ginger, toasted spices, and sea salt. Bring to a gentle boil, then immediately reduce heat to a low simmer (95 °C). Skim off any foam rising to the surface with a fine mesh skimmer. Simmer gently uncovered for 60 to 75 minutes until the chicken is just cooked through and tender.
VKB: Visual control point: Broth should maintain a gentle shimmer with occasional bubbles, never a heavy rolling boil.
Before moving to the next step:
Check chicken doneness by piercing the thickest part of the thigh; juices should run clear with no pink traces.
Phase 4: Harvesting chicken and seasoning broth – 25 min
Appliances: Stove, tongs, fine sieve
4. Carefully remove the cooked chicken from the pot using tongs and plunge it into a bowl of ice-cold water for 3 minutes to stop cooking and firm up the skin. Once cooled, hand-shred or slice the meat into bite-sized pieces; discard bones or reserve them for stock. Strain the broth through a fine sieve lined with cheesecloth into a clean pot. Stir in the fish sauce and rock sugar, simmering gently for another 10 minutes. Adjust seasoning with additional fish sauce or salt if needed.
VKB: Visual control point: Broth must be crystal clear with a golden hue; shredded chicken should be tender and juicy.
Before moving to the next step:
Taste the broth carefully; balance of saltiness and subtle sweetness from rock sugar should be harmonious.
Phase 5: Preparing rice noodles and aromatics – 15 min
Appliances: Stove, pot for boiling water, colander
5. Bring a separate large pot of water to a rolling boil. Soak the flat rice noodles in warm water for 20 minutes beforehand, then transfer them to the boiling water for 45 to 60 seconds until al dente. Immediately drain in a colander and rinse thoroughly under hot tap water to remove excess surface starch and prevent sticking. Finely chop the fresh cilantro, spring onion, and herbs, and arrange bean sprouts, lime wedges, and sliced chilies on a serving platter.
VKB: Visual control point: Noodles should be tender yet retain a slight chew (al dente); do not overcook or they will turn mushy.
Before moving to the next step:
Ensure noodles are drained completely so they do not water down the hot soup when assembled.
Phase 6: Assembling and serving – 5 min
Appliances: Ladle, soup bowls
6. Divide the prepared rice noodles among 6 warmed deep soup bowls. Top each portion generously with shredded chicken meat, chopped spring onion, and fresh cilantro. Bring the chicken broth back to a rolling boil and ladle the piping-hot liquid directly over the noodles and chicken. Serve immediately accompanied by the platter of fresh herbs, bean sprouts, lime wedges, and sliced chili.
VKB: Visual control point: Boiling broth instantly reheats the noodles and releases fragrant herbal aromas upon pouring.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large stockpot | 8-litre capacity | Standard soup pot | Boiling over if too small |
| Fine mesh sieve | 20 cm diameter | Colander with cheesecloth | Sediment passing into broth |
| Kitchen tongs | 30 cm length | Large slotted spoon | Dropping tender chicken |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 84.4 kcal | 380 kcal | 2280 kcal |
| Fat | 2.4 g | 11 g | 66 g |
| of which saturates | 0.7 g | 3.2 g | 19.2 g |
| Carbohydrates | 8.4 g | 38 g | 228 g |
| of which sugars | 0.6 g | 2.8 g | 16.8 g |
| Protein | 7.1 g | 32 g | 192 g |
| Salt | 1.1 g | 4.9 g | 29.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use free-range farm chicken for superior natural yellow coloration and deep poultry flavor in the broth.
- Tip 2: Char onions and ginger thoroughly over charcoal or open flame for authentic smoky depth.
- Tip 3: Plunge the cooked whole chicken into ice water immediately to tighten skin and preserve juiciness.
- Tip 4: Heat the serving bowls beforehand with boiling water so the soup stays piping hot until the last bite.
Scientific background
Long, gentle simmering of chicken bones extracts collagen, which hydrolyses into gelatin, giving the broth its luxurious mouthfeel. Maillard reactions during onion and ginger charring create complex pyrazines and furans that impart characteristic smoky sweetness. Blanching removes water-soluble albumin proteins that would otherwise form grey scum and cloud the clarity of the soup.
Fine Dining – Professional techniques
- Plate composition: Neatly fold glossy rice noodles in the center of a warm bowl, topping with perfectly sliced chicken breast and fine green scallion rings.
- Textural contrasts: Contrast silky soft noodles and tender meat with crisp bean sprouts and fresh herb stems.
- Temperature contrast: Ensure boiling-hot broth is poured over room-temperature herbs and garnish just before serving.
- Aromatic garnishes: Garnish with micro-planed ginger threads and fine Thai basil chiffonade for an elevated visual finish.
Sensory radar
- Appearance: Crystal-clear golden broth with pristine white rice noodles and vibrant green herb accents.
- Aroma: Fragrant star anise, charred ginger, and fresh herbal top notes of coriander and basil.
- Taste: Clean, savory chicken umami balanced with subtle natural sweetness and warming spice undertones.
- Texture: Silky liquid broth combined with tender shredded chicken and perfectly al dente rice noodles.
Pairing
- BEER: Crisp Vietnamese rice lager or light pilsner.
- WINE: Off-dry Riesling or sparkling Grüner Veltliner.
- NON-ALCOHOLIC: Chilled fresh lemongrass iced tea or young green coconut water.
Various preparation variants
- Phở Gà Đùi: Prepared exclusively with succulent chicken thighs for extra richness.
- Phở Gà Trộn: Served dry with a sweet-savory soy dressing and a side bowl of clear broth.
Allergens and dietary information
Contains: Fish (fish sauce) • Gluten: Naturally Gluten-Free • Not suitable for: Vegans, vegetarians, fish allergy sufferers
Suitable for
Family lunch, cozy weekend dinner, winter recovery, Asian cuisine enthusiasts
Substitution catalog
- Fish sauce: Tamari or high-quality sea salt (for vegetarian/allergen adaptation)
FAQ
Why must the chicken be blanched first?
Blanching coagulates surface blood and impurities, which are then rinsed away, ensuring your final soup broth remains perfectly clear and transparent.
Can I use chicken parts instead of a whole chicken?
Yes, a combination of bone-in chicken thighs and wings works wonderfully, though a whole chicken offers the best balance of meat and rich bone collagen.
How do I prevent rice noodles from turning mushy?
Cook them for only 45 to 60 seconds in boiling water and rinse immediately under hot water to halt the cooking process completely.
Is rock sugar mandatory in the broth?
Traditional Vietnamese rock sugar adds a clean, subtle sweetness that rounds out the savory fish sauce and spices without cloying heaviness.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and use two large stockpots to maintain proper simmering and prevent overcrowding • 20+ people: Prepare the concentrated broth base in advance and dilute with fresh chicken stock as needed during service.
Sides and Serving
- Hoisin and Sriracha dipping sauce – Sweet and spicy condiment for chicken meat (not included in the recipe)
- Pickled garlic slices – Adds tangy acidity and crunch (not included in the recipe)
Serving: Serve piping hot in deep bowls with fresh herbs, lime wedges, and chili on the side for individual customization.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat broth gently to a rolling boil on the stove; scald noodles separately in boiling water before combining.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Boiling broth too vigorously – Causes impurities to emulsify into the liquid, resulting in a cloudy, murky broth instead of crystal clear.
- Skipping the blanching step – Leaves blood proteins and surface impurities in the pot, ruining the delicate flavor profile.
- Overcooking rice noodles – Leads to soggy, mushy noodles that break apart instantly upon contact with hot soup.
- Under-toasting spices – Results in a flat, raw spice flavor rather than the rich, warm aromatic depth characteristic of authentic phở.