Chicken Pho
Pho gà, or chicken pho, is the lighter cousin of Vietnam’s beloved beef pho. It became popular in northern Vietnam during times when beef was scarce, offering a fragrant, comforting bowl built on chicken bones, charred aromatics, and delicate rice noodles. Unlike the rich depth of beef broth, pho gà is celebrated for its clarity and brightness, often topped with fresh herbs, lime, and chili to suit each eater’s taste.
Yield: All recipes serve 2 people
Chef Notes: If you don’t want to deal with a whole chicken, use bone-in chicken thighs or drumsticks. give you plenty of flavor and are easier to handle.
Store-bought fried shallots make a great shortcut if you don’t want to fry your own.
Components
Chicken Base
Shredded Chicken
Rice Noodles
Herbs
Bean Sprouts
Fried Shallots
Jalapeño
Mise
Make the Chicken Base: Toast star in a dry pan until fragrant:
2 Star anise
4 Cloves
1 Cinnamon stick
1 T Coriander seeds
Char over an open flame or under the broiler until blackened:
1 Halved Yellow Onion
1/4" Piece of Ginger Halved
In a large pot, cover the chicken with water and bring to a simmer, skimming foam. Add toasted spices, charred aromatics, fish sauce, salt, and sugar. Simmer gently for 45–60 minutes until chicken is cooked through and broth is fragrant. Remove the chicken, shred the meat, and strain the broth for clarity.
Prepare the Garnishes: Slice scallions thin. Roughly chop the cilantro. Cut lime into wedges, Rinse basil and sprouts, and slice the jalapeño.
Fry the Shallots▸ Heat neutral oil in a small pan and fry sliced shallots over medium heat until golden brown and crisp. Drain on paper towels and season lightly with salt.
Prepare the Noodles: Cook rice noodles according to package instructions, then rinse in cold water.
Finish
Layer noodles, shredded chicken, scallions, cilantro, and a sprinkle of fried shallots into each bowl.
Ladle hot broth on top in each bowl.
Serve with lime, basil, sprouts, and jalapeño on the side so each person can customize their bowl.