Vietnamese Pho Ga (Chicken Pho)

Vietnam’s most beloved national dish in the lighter chicken version. A deeply aromatic broth.

Ingredients

• 1 whole chicken (3-4 lbs)
• Broth aromatics: 1 onion and 3-inch ginger charred, 3 star anise, 3 cloves, 1 cinnamon stick, 1 tsp coriander seeds

Fish sauce and salt to taste

• 1 tsp sugar
• 12 oz flat rice noodles
• Toppings: bean sprouts, Thai basil, lime wedges, sliced jalapeño, hoisin sauce, sriracha, green onion, cilantro

Directions

1. Char onion and ginger directly over flame until blackened. Toast dry spices in a pan.
2. Place chicken in a large pot. Cover with cold water. Bring to a boil, skim foam.
3. Add charred aromatics, toasted spices, fish sauce, and sugar.
4. Simmer gently 1-1.5 hours. Remove chicken when cooked.

Shred chicken meat. Discard bones and skin.

1. Strain broth through a fine-mesh sieve. Season with fish sauce and salt.
2. Cook rice noodles per package. Rinse with cold water.
3. Build bowls: noodles, chicken, hot broth. Serve with all toppings on the side.

Notes

The char on the aromatics is the most distinctive step in pho — it creates a slightly sweet, smoky depth. Simmering gently (not boiling) keeps the broth clear.