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Authentic Vietnamese Pho Ga (Chicken Noodle Soup)

Experience the comforting warmth of homemade Vietnamese Pho Ga—a fragrant, aromatic chicken noodle soup that transforms a simple meal into a culinary experience. This recipe features a deeply flavorful broth, tender poached chicken, silky rice noodles, and an array of customizable fresh garnishes, making it perfect for a cozy dinner or a special gathering.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 4 quarts water
  • 1 bunch green onions Use dark green parts for the broth; reserve white and light green parts for garnish
  • 2 pieces fresh ginger Approximately 2 inches each, crushed
  • 1 tablespoon sea salt
  • 3 pounds chicken breast halves Bone-in, skin-on
  • 3.5 pounds chicken wings, backs, and necks
  • 2 tablespoons light brown sugar
For the Noodles
  • 16 ounces rice vermicelli
For the Garnish
  • 1 bunch fresh cilantro Chopped
  • 1 bunch Thai basil
  • 3 cups fresh mung bean sprouts
  • 1 lime Cut into 6 wedges
  • 1 jalapeño Thinly sliced
  • 2 tablespoons fish sauce
  • Chili-garlic sauce (such as Sriracha) For serving

Equipment

  • Large soup pot
  • Strainer
  • Bowl
  • Knife
  • Cutting board

Method
 

  1. In a large soup pot, bring 4 quarts of water to a boil along with the dark green parts of the green onions, 2 pieces of crushed fresh ginger (about 2 inches each), and 1 tablespoon of sea salt.
  2. Add 3 pounds of bone-in, skin-on chicken breast halves. Return the mixture to a boil and skim off any foam that rises to the surface.
  3. Lower the heat to a gentle simmer and cook for 15 minutes. Then, turn off the heat, cover the pot, and allow the chicken to continue cooking in the residual heat for an additional 15 minutes.
  4. While the chicken is resting, soak 16 ounces of rice vermicelli in hot water for about 30 minutes until soft, then drain thoroughly.
  5. Prepare a garnish plate by arranging the reserved white/light green parts of the green onions, 1 bunch of chopped fresh cilantro, 1 bunch of Thai basil leaves (kept whole), 3 cups of fresh mung bean sprouts, lime wedges (from 1 lime), and thinly sliced jalapeño. Also, set out 2 tablespoons of fish sauce and some chili-garlic sauce for individual seasoning.
  6. After the resting period, remove the chicken breast halves from the broth and add 3.5 pounds of chicken wings, backs, and necks along with 2 tablespoons of light brown sugar to the pot. Let the broth simmer for at least one hour, skimming occasionally until the broth becomes clear and fragrant.
  7. Strain the broth and shred the poached chicken. To serve, place a portion of the soaked rice vermicelli into each bowl, top with the shredded chicken, and ladle the hot, aromatic broth over the top. Allow everyone to customize their bowl with the prepared garnishes and sauces.

Notes

This recipe is wonderfully adaptable: if you don’t have bone-in chicken, boneless can work though it may lose a bit of richness. Vegetarians can try a variation using tofu and mushroom broth, and if rice vermicelli is unavailable, thin spaghetti is an acceptable substitute. The garnishes are fully customizable, allowing each person to adjust the spice and acidity to their liking. Leftover broth can be stored in the refrigerator for up to 3 days, making it a great make-ahead option.