Vietnamese Chicken Noodle Soup (Phở Gà)

Ali Segersten (author) Feb 04, 2021
Challenging Recipe
Prep Time
25 minutes
Cook Time
1 hour 30 minutes

Vietnamese chicken noodle soup, or Phở Gà (pronounced Fuh), is a deeply flavored broth with wide rice noodles and chicken, topped with fresh herbs. The key to perfectly cooked chicken is to bring it to a boil to skim off any scum, and then lower the heat to a very gentle low simmer to cook the chicken "low and slow" in order to create very tender meat. Smaller chickens will need less time. Be careful not to overcook the chicken or it becomes pasty and stringy. However, not allowing it to cook long enough does not allow the flavors in the broth to develop. I usually watch it, and when the chicken just begins to fall apart, I turn off the heat and strain it. Follow my directions below for creating another batch of stock once you pull all of the chicken meat from the bones; you should get about 6 quarts total of delicious pho broth by the time you are done. 


Pho Broth

4½ pounds whole chicken
1 large onions chopped
4 celery stalks chopped
3 carrots chopped
1 heads garlic cut in half crosswise
4 inches fresh ginger thinly sliced
4 whole star anise
3 cinnamon sticks
2 teaspoons whole black peppercorns
1 teaspoons whole cloves
1 dried Thai chili pepper
1 tablespoons sea salt
1 tablespoons fish sauce

Other Ingredients

16 ounces Thai rice noodles (pad thai noodles)
½ heads napa cabbage chopped
1 bunches green onions sliced into rounds
1 bunches cilantro
1 bunches Thai basil (or sweet basil)
1 bunches fresh mint
1 packages mung bean sprouts
4 jalapeño peppers sliced into rounds
1 large limes cut into wedges