My friend Simon says that there's a lot of confusing and misleading online chatter about chicken phở these days. If you've had the original beef phở then you're bound to want to explore the chicken version, which is slightly lighter in flavor, but delicious still.
Making noodle soup is an art form that take a bit of time, but most of the time is passive cooking. I encourage you to try making your own bowl so that you may savor and appreciate a well-crafted bowl. At Simon's urging, I'm sharing this chicken phở recipe from my cookbook, Into the Vietnamese Kitchen (Ten Speed Press, 2006).
While beef phở may be the version that most people know and like, chicken phở is also excellent. In recent years, there has been a renewed interest in phở gà (pronounced "Fuh Gah")within the Vietnamese American community, and a handful of restaurants are specializing in the delicate noodle soup. Some of them use free-range gà chạy or gà đi bộ (literally “jogging chicken” or “walking chicken”), yielding bowls full of meat that has a flavor and texture reminiscent of traditionally raised chickens in Vietnam.
If you want to create great chicken phở yourself, take a cue from the pros and start with quality birds. If you have never made phở, this recipe is ideal for learning the basics. It calls for fewer ingredients than other phở recipes, so you can focus on charring the onion and ginger to accentuate their sweetness, making a clear broth, and assembling steamy hot, delicious bowls.
Some cooks flavor chicken phở broth with the same spices they use for beef phở, my family prefers using coriander seeds and cilantro to distinguish the two. To compare chicken with beef phở, see my beef pho noodle soup recipe.
More pho info!
If you are pho curious, continue your noodle soup journey via these posts:
Chicken Pho (Pho Ga)
Author Andrea Nguyen, from Into the Vietnamese Kitchen (Ten Speed Press, 2006)
Servings: 8
Ingredients
Broth
- 2 yellow onions, about 1 pound total, unpeeled
- Chubby 4-inch section fresh ginger unpeeled
- 1 chicken (4 pounds), excess fat and tail removed
- 3 pounds chicken backs, necks, or other bony chicken parts
- 5 quarts water
- 1 ½ tablespoons salt
- 3 tablespoons fish sauce
- 1- inch chunk rock sugar (about 1 ounce(; see Notes
- 2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
- 4 whole cloves
- 1 small or ½ large bunch cilantro (bound stems about 1 inch in diameter)
Bowls
- 1 ½ to 2 pounds small flat rice noodles (bánh phở), dried or fresh
- Cooked chicken, at room temperature
- 1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
- 3 or 4 scallions, green part only, thinly sliced
- ⅓ cup chopped fresh cilantro, leafy tops only
- Black pepper
Optional garnishes
- 3 cups bean sprouts, about ½ pound
- 10 to 12 sprigs mint (húng), or 10 to 12 sprigs Thai basil* (húng quế)
- 12 to 15 fresh culantro (ngò gai leaves)
- 2 or 3 Thai or serrano chiles, thinly sliced
- 2 or 3 limes, cut into wedges
Instructions
- Make the pho broth: Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.
- After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.
- Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife. Set the onions and ginger aside.
- Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.
- Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.
- To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.
- Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.
- At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.
- When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.
- Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 1 ½ hours. Avoid a hard boil, or the broth will turn cloudy.
- Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.
- Assemble the pho bowls: If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.
- Cut the cooked chicken into slices about ¼ inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.
- To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections (called hành chần) to a few lucky bowls when ladling out the broth.) At the same time, fill a large pot with water and bring to a rolling boil.
- For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.
- Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper.
- Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.
Notes
Adapted from Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006)
Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.
Simon Bao says
Andrea, you are a saint.
As I mentioned to you, it's not that recipes for Pho Ga aren't available online. It's that almost all the recipes are so bad. They're just recipes for chicken noodle soup. And weakly flavored soups at that. In some cases, it seemed as if recipe-writers were confusing Pho Ga with Mien Ga and the resulting noodle soup was neither.
If one is living in a city with live poultry markets or Amish butcher stalls or a great farm market, a mature free-range chicken is a good c
Andrea Nguyen says
Simon, stewing hens -- which are great for coq au vin -- are hard to find these days. It's so sad! You used to be able to find them in many markets. On the West Coast, it was chains like Luckys. I occasionally see them in the frozen in the Asian markets but you don't know how long they've been sitting in the cold.
Each person has their own seasoning for chicken pho broth. I just don't think it ought to be flavored like the beefy pho bo. Several years ago, I tried an institutional version of pho
trucly says
I was searching for some Vietnamese recipes and came across your site. I had found many helpful and practical informations provided by you. Thank you and please keep with the good work.
Andrea Nguyen says
Truc, You're very welcome!
Steamy Kitchen says
I made Pho Ga last night - after my kids went to bed I was still hungry and had a bird in the fridge. So what did I do? Spent the next 2 hours making Pho Ga and ate a big bowl at around midnight. heehee! Its perfect midnight eatin' food!
I learned how to make Beef Pho and Pho Ga from an old Vietnamese boyfriend whose family owned a Pho restaurant in Houston. His recipe is almost the same as yours - after toasting coriander and star anise, we put them in a tea ball so that we can easily fish th
Andrea Nguyen says
So cool Jaden. Thanks! Bet your kids are in for a nice surprise today! I'm flattered and delighted that you've purchased a copy of the book.
Edmund says
I just tried this recipe last night and had it with a couple of friends and it was really REALLLY good! Such a comfort on a cold and damp autumn night here in the Netherlands. Then had another bowl this morning. Breakfast of champions!
Jina says
I LOVE UR RECIPE. MY FIRST TIME COOKING PHO. IT COME OUT TO BE VERY DELIOUS. I WOULD BUY UR RECIPE BOOK! THANK YOU
Denise Sanders says
My husband and I are from Houston, TX, where there is a pho restaurant in every strip mall. But we just moved to the Texas hill country where no one has even heard of pho. We made this recipe hoping for something similar to what we get in Houston, and it was awesome. We served it with sliced jalapeno peppers (like they do in pho restaurants in Houston), and I made it with a free range roaster chicken I bought at Whole Foods. I will definitely make this again. Thanks for taking the time to po
Nataliekatt says
There is a restaurant in bee caves, right across from mall, simply pho house, yummy
Andrea Nguyen says
You're very welcome, Denise!
Philnezz says
There is nothing like a good Chicken Recipe, Chicken is quite simply the best food in the world because of it's versatility. You can make thousands of chicken recipes and every one of them will be different and taste great. ENJOY!!
Amanda Conley says
This
pho
is
SPECTACULAR!
Thank you so much for sharing this recipe! My husband loves pho, and I surprised him with this when he got home from work this evening. Normally I don't get more than a 'This is pretty good' at dinnertime; Tonight I got the remark of 'This is truly amazing'. And I have to agree! Never thought I'd get to say such a thing about food - Amazing! Thank you so much!
Sherry says
I recently moved to the hill country outside Austin from Sacramento California. Pho is my favorite food. In Sacramento there are many great Pho houses. My daughter is Hmong and misses her native foods, so I learned to prepare Pho soon after adopting her. This receipt isn't Hmong Pho but it's yummy. My family loved it! Thank you so much.
I will be purchasing your book for all three of my daughters.
Andrea Nguyen says
Sherry, I love Sacramento and there are indeed many excellent pho shops there. I was mightily impressed. Some of the best bowls I've had in the U.S, as a matter of fact.
And now, you're in Austin, a city I hope to visit for the great food and culture scene. Happy cooking!
Andrea
Kristi says
I love Vietnamese foods especially soups, they always have the best flavor.
Mike says
Is there an alternative for the Rock Sugar?
What are the best chicken parts to use? (I can only find chicken necks, drunsticks, wings, etc...)
Thanks!!
John says
never cooked pho before. looking forward to it
Amy J says
I just made the chicken pho. I was initially skeptical about putting cilantro in the broth but my family and loved it. The aroma comingn out of the kitchen was wonderful. I rushed out to the bookstore to get a copy of your book. It's beautiful and inspiring. My family and I fled Vietnam in 1975 and reading your introduction brings back lots of memories. I can't wait to make these recipes that I grew up with. Thanks for sharing your recipes with us. I am so happy that there is finally an a
Katherine Pittman says
My husband and I are phonatic about pho. We have tried several recipes and this one hits the mark! We are fortunate to have many pho restaurants available to us in Seattle however we are moving to Montana soon and have our hopes on opening our own pho restaurant, so we are constantly practicing our pho-making skills. Thanks for putting out such a great recipe--one that actually tastes rich and delicious--of course we have added our own secret ingredient....
Andrea Nguyen says
Katherine, music to my ears! Keep up your pho-naticism.
El Botello in Fort Worth says
I love to cook For my lady and our kids but have never challenged myself with quite these expectaions. I am not shy in the kitchen at all I was making homemade flour tortillas in my moms kitchen at the age of 12(not rolling the dough either made the maza from moms recipe where she never measured anything just did it by her senses' she was trying to keen mine in). Here I go I will keep yall posted with the outcome.
Janie says
Andrea I tried your Chicken Pho recipe (okay well I took a lot of shortcuts). Anyway I mentioned it in my blog! http://www.gorfamily.blogspot.com
Thanks!
Andrea Nguyen says
Janie, THANK YOU!
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Jenny says
Hi Andrea,
I'm from Australia & was wondering if there is a version of your book using Metric measurements (eg. kg instead of pounds)?
Jenny
Andrea Nguyen says
Hi Jenny,
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Into the Vietnamese Kitchen is distributed in Australia but the weight measurements are not metric. Conversions aren't that bad, as I'm regularly going between the systems as I read cookbooks from various parts of the world. A kilo's roughly 2.2 pounds so I keep that multiplier in my head. The digital scale is also one of my favorite tools around. The kg/gr:#/oz button is well worn on the scale!
For a conversion table, this is a nice page to use:
Anonymous says
Yup. Nice share! 🙂
chicken recipes says
Great chicken, as I love chicken the most, as well as noodles, hah...
I just wandering that how can you make so detailed directions like those you listed above, really amazing, I bet every single one can make their food by themselves under your directions 😀
Anonymous says
Hi there, I found your blog via Google while searching for first aid for a chicken coop and your post looks very interesting for me.
Anonymous says
You Can Download The Chicken Coop Plans And Get Some Additional Bonuses.
tran says
Beautiful recipe and nice photo.
I have my own recipe of Pho Ga, which you can check here :
http://khas-kitchen.blogspot.com/2009/08/chicken-pho-noodle-soup-recipe-pho-ga.html
Best wishes
Kha
MAGNOLIA OR says
Thanks for share your rccipe , i love PHO in my life
Josh says
So, I was introduced to Pho a while ago by an elderly Vietnamese lady I worked with. I loved it! Since I was an aspiring cook at the time (just at my house, not professionally), I set about trying to replicate it at home. I don't remember where I found the recipes I did, but I managed to completely mangle them, to the point they were inedible, ugh.
I sadly put up my little Vietnamese Chef's hat, and figured I'd just eat out at the one place that sold it near me. But then I moved, and I have
Andrea Nguyen says
You are very welcome, Josh! Your pho is better because you put lots of care and good ingredients into it. And you didn't dilute the broth as lots of pho shops do. You totally made my day!
Janknitz says
Heaven in a Bowl!
I made your recipe a few weeks ago and haven't stopped craving it since. Time to make more this weekend.
Thank you for sharing this recipe.
jimmyz says
I tried making this and it was very good. I've been making now that I'm sick and wanted chicken soup. It's way better than plain old chicken noodle soup. Thank you!
Dan G, Minneapolis says
Andrea,
Heard you recently on the DC Kojo Nnamdi show when I was in DC-very informative about the origins of Pho and the evolving VN community here in the states. Unfortunately, i only found your recipe here AFTER making my first less-than-impressive attempt at Phở Gà; maybe I will try it again.
Daniel says
Andrea
heard you on the DC public radio station's Kojo Nnamdi show a few weekks ago-that was a great history of Pho!
Unfortunately, I found your very meticulous directions for Pho Ga after I had already started making the soup from a different recipe, and it ended up cloudy and very dark. It still tasted pretty good, though.
One thing I am not clear on from any of these recipes is what are the brownish onion or garlic bits that are often sprinkled on top of Pho in restaurants-I assume they are n
Keith says
Dan,
I think what you're talking about is fried shallot and/or fried garlic, an important part of Vietnamese mise-en-place. I've often seen these sprinkled over Bun dishes and stir-fried dishes, though never over Pho. I'd imagine it's just a non-traditional addition at your Pho joint.
Andrea Nguyen says
Keith -- you're spot on with your response to Daniel. Thanks! The fried shallots are non-traditional. Sometimes cooks get mixed up between pho and hu tieu and the latter (a Cambodian Chinese rice noodle soup) usually has the shallots.
Shilah Auryon says
Thanks for the very tasty and special recipe. Will give it a try soon.
Amber says
Andrea, I stumbled across your site on Google, searching for a genuine pho recipe. We live in the DC area during the week and have Pho by the gallons there, our weekend place in PA is another story. The closest Pho restaurant is over an hour twenty from us.
I made this tonight and we felt right at home. Thank you SO much for providing this to the masses.
Amber
rival crock pot says
What a delicious sounding recipe! I'm printing this and going to add it to my fridge with a magnet for trying!
Kim says
Yay! A decent looking Pho recipe, thank you. I've been missing the excellent Pho at the restaurant by my old work.
Just a handy note about conversions between US, UK imperial and Metric: try typing 'five us quarts in UK pints' or 'five us quarts in litres' in to Google...
eg: http://www.google.com/webhp#hl=en&q=five+us+quarts+in+UK+pints
Heather C says
Might I suggest using the left over bones to bulk up your dog food? I make all my dogs food and he loves the bones the best! I really only know how to do it with a pressure cooker but...place the bones into a pressure cooker with enough water to cover them, add any other ingredients like carrots, , sweet potatoes, rice, seasoning, etc (think of what's in premium canned dog food) and cook it on high until 2 whistles, then cook for another 1/2 hour on medium. The bones will be soft enough for y
Yen Nguyen says
Thank you for the Pho recipe. I used to labor for hours to make Pho and it still doesn't taste good. But I found this awesome new Pho-making kit called Happy Pho by this woman who used her grandparents' recipe to make them. They come in a box with a spice packet and a pack of pho noodles for 2 people. I was skeptical at first, but they have a simple recipe at the back that takes 15 mins. All I need to get is some chicken or beef broth and fresh ingredients, and the Pho that came out is abso
Andrea Nguyen says
Yen -- thanks for the product promotion.
Cialis -- can you be a little more creative with the comments? Make some sense, at least.
Lenore says
I have not had pho since developing a fish allegery in 2004, I hate my life, lol. Is there any substitution for the fish sauce? I fear if I leave it out the taste of the broth will suffer dearly.
Tebonin says
Babe..could you please put more pics in I love Viet soup noodles. All of them but some sources I just really confuse...If with picture may help me.
souzachicken says
Whole Chicken Griller, Whole boneless chicken, Whole Chicken broiler, Whole Chicken pieces, Broiler feed frozen chicken suppliers, frozen chicken exporters
Shali says
I made a nice broth but didn't buy a good brand of rice noodles (bánh phở). They were the dried kind and after boiled had a strange kind of smell. Of course it's nothing like any of the noodles I get from my favorite Pho restaurants here in Sacramento. Andrea, can you please suggest a specific brand of rice noodles that will be the closest to what they use in the Pho Restaurants? Thank you!!
Julie , Texas says
My brother found this recipe and made it, and now our entire family makes the beef and chicken Pho. We follow the directions exactly and it is perfect every time. It is a great Pho recipe! I am buying your cookbook as we speak. Thanks for sharing this with (what is now) my entire family. 🙂
Easy Chicken Recipes says
I am a big fan of Vietnamese cuisine. I tried this recipe the other night when we had some friends over and they couldn't get enough of it. This recipe was delicious and I will be making it again for sure.
Richard says
If you have a recipe that calls for roast chicken, you should really try the Rocket Roaster from Landmann, it really works well - http://www.landmann-usa.com
ugg ultra tall says
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kitchen farm sink says
I really like your blog, the theme is good and the info you provide is really impressive, I am going to come back to check on the e info you put up, best of luck and keep up the good work.
Jim says
I am so glad I found you. I tried winging a pot of PHO and even with cooking the noodles wrong and not having enough salt we still had a great FAMILY MEAL. I WILL TRY AGAIN USING YOUR CHICKEN VERSION AND report back, thanks again for all that you do.
AlizaEss says
We recently bought our own laying hens and had to kill the young roosters. They have been sitting in the freezer until we were ready to make stock. I made beef pho last February and decided to try it with the 'chickens.' Just found your recipe online and am charring the onions and ginger right now. Can't wait!
Backlink Building says
Thank you for posting this recipe. Will try it tonight. Cheers!
Jeanette says
I was introduced to Pho by a Vietnamese woman I met. I learned to cook some Vietnamese dishes because of her. Unfortunately, she died before she was 40 of stomach cancer, but I have developed a special interest in Vietnamese food. This is the 3rd anniversary of her passing, and I find myself drawn to learning even more about her country's cuisine.
My friend and I both bought your Into the Vietnamese Kitchen cookbook, and I made your Rice Soup with Chicken for her, which was comfort food for h
Rob Stephens says
Do you advise against using a pressure cooker for the final round of preparing the chicken broth? Or should I just slow boil per your recipe?
I just got a pressure cooker and was wondering whether I could use it. Last year I followed this recipe and loved it. Thanks.
Kim says
Andrea -- I'm a little late to the game but I'm currently simmering the broth for my husband, who is feeling under the weather. Of course, I can't wait to eat it either 🙂 I bought 2 small (2 pounds each) stewing hens at 99 Ranch and I'm also using chicken feet, as opposed to wings, as a) I've always heard they make fab stock and b) the (cleaned) feet were significantly less expensive than the wings. I hope it's ok! It was kind of fun to brandish a chicken foot at my husband before hacking off t
Andrea Nguyen says
Hi Kim, chicken feet are great for stock. They give the broth a little soft roundness from the gelatin.
Rob, I've been wanting to use a pressure cooker for pho but haven't gotten around to it. I'm sure it would work. If you try it out, would you email me your results? I'm sure there are many other inquiring minds out there.
rubbermaid carts says
Wow, this recipe looks so great. Thanks for sharing.
Lethbridge SEO says
This soup looks amazing! It's only been recently I have been experimenting with different Asian recipes and just looking at the picture makes me think this one is going to be my favorite.
I especially like the idea of charring the onions and ginger first, as I have tried this procedure before and I am absolutely thrilled with the results.
John Peters says
As I saw the picture of this recipe, I thought it was the Tinola (Philippine Cuisine). The ingredients are almost the same: chicken, ginger, and fish sauce. Anyway, thanks for sharing. This is good to try too!
Sean says
I shortcutted my way through this last night,, since we had plenty of housemade stock on hand, and it was delicious. But I intend to go through it in earnest, soup to nuts, to extract the authentic flavor of a good pho ga. Thanks for being such an amazing resource, Andrea.
Andrea Nguyen says
John: How interesting -- I didn't know that there was a Pinoy version and will check out Tinola.
Sean: Go full tilt boogie next time and you won't be disappointed!
anh says
I've bought your book and have tried out this recipe. Very good, but I have an affinity towards cinnamony things so could not resist adding in a bit of the cinnamon bark. Have yet to try out pho bo, but when I do, I think I'll stick the bones into my crock pot. I'm guessing that should go well...I'll report back when we try it out next.
Alice (Mai) Vo Hughes says
Thank you for sharing your talents, Andrea. I am also a Vietnamese American who arrived in 1975 to the Bay Area, so reading your stories brought back so many wonderful memories.
I am unable to read my late mother's Vietnamese recipes, so having your cookbook is going to be my salvation to reconnect with the foods I grew up eating. I am looking forward to cooking these wonderful recipes!
taupeRite says
Multumesc pentru un blog interesant
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vegetarian split pea soup says
Looks tedious work but as you mention you have to give a try,so I will. I have to bring my girlfriend over to help me out a bit on this one. Thanks for the share
Erik says
Hey I have to ask you, why do you clean the onions and gingers after you charred them? Doesn't that render the charring useless? I mean don't you want some of that charred taste? Or am I wrong? I just assume because your recipe differs from others on the internet there..
Marvin Will says
Oh thank God I came across this blog. I've been looking for noodles or soup recipes because I can't eat solid foods much because one of my teeth was extracted by my dentist at Charleston (SC) last Friday. I'm so thankful because my dentist gave me effective pain relievers to ease the pain. I'll gonna include your recipe for my meal plan this week.
Rashard says
Hey. This was an AMAZING recipe!!! I have been trying to make chicken pho (Hu Tieu thap cam to be exact). This recipe and instructions are excellent. Thank you sooo much!
Elizabeth says
Wow, this is an awesome recipe. Ill definitely make it agian.
I have another recipe I find delicious but also easy to make! Check it out:
http://likethatscenefromrocky.blogspot.com/2011/04/vegan-challenge-day-1.html
Mark says
Fantastic recipe! Thank you so so much for sharing this. I have wanted to make a clear, light, yet flavorful broth for some time. Now I know how thanks to you. Very much appreciated.
Samina says
jerk chicken recipe looks so delicious. I like your recipe.
jordan 11 says
These information helps me consider some useful things, keep up the good work.
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yummy!!!!!!!!!!!!!!!!!!!!!!
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cook lamb says
Can I substitute it with lamb?is it advisable?I am allergic to poultry so it is very hard for me to find recipes that i could try with the substitution.
Mr Ron says
There are some very good pho restaurants down on the Mississippi Gulf Coast in Bilox and DeIberville. They cater more to the native Vietnamese unlike the Chinese who modify their cuisine to suit the American taste.
Marc says
thank you for sharing this Pho recipe, i will add it in my list of Pho soup with chicken in it and try to cook it soon 🙂
Rachelandmaya says
Hi! I just posted your recipe to our food blog. It’s absolutely lovely. Thanks for guiding us all in the right direction. I’m going to buy your book. You include every last detail and I, along with others, I’m sure, very much appreciate it!!
Diane joyce says
We love pho ga
Lenny says
This is a long overdue comment! I'm from Vancouver, BC (where there are tons of delicious restaurants) and moved to Amsterdam for a year in 2008. Amsterdam is great but the food is horrible! There was only ONE vietnamese restaurant and you'd be horrified by the quality, far from authentic too. I was homesick and had to take matters in my own hands and learn how to cook! I found your recipe and have made it many times since. I incorporated some other spices and even added black cardamon (I
Olivia chicken pasta fan says
Looks good. I will add more onion and maybe garlic, too. I'm also cheese fan, probably I will add it to the pasta.
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Teresa Diep says
Andrea,
I've made this a number of times. I grew up eating my mother's chicken pho and I don't think any recipe comes close except yours. I do double up on the spices and ginger though. My mom is a frim believer that you never put fish sauce in Pho. I've made the recipe both ways and I can't really taste the difference since the amount of fish sauce is so small. Also, the soup is best the next day. Even better! Thanks for the recipe.
Henry says
I saw your recipe online, and tried it at home after coming back from Hanoi just a few days ago. I live in Singapore, and managed to get almost all the ingredients from supermarkets and fresh produce market. Using 1 whole bird and 5 sets of bones from 5 birds, the final broth was just magical. The whole family was amazed by the robust taste of the broth and was all praise for it! I must say this is an amazing recipe! Will try to do it again, and freeze the broth for multiple pho meals 🙂
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idlehouse says
Hi Andrea,
I make my own pho ga using only cilantro roots or seeds, ginger, and charred onion, but no cloves. The ginger I briefly char with the skin still on. I don't see the need to parboil the chicken to produce a clear broth. Mine always come out very clear as long as I keep an eye on the fire and keep the boiling point under control, plus, with the mesh skimmer, it's now a piece of cake for me.
One of your readers posted a question about what part of the chicken to use if they can only f
Nickle says
I can't wait to try this one.
Bill says
I'm not sure why Andrea isn't getting rid of the spam comments at the bottom of this page, but if you happened across this page in search of the best Chicken Pho recipe -- happen no further. You've hit home base. Andrea's recipe is the best there is and has been lifted and copied numerous times by other bloggers and cooks. I have made both the beef and chicken pho dishes that Andrea writes about. My wife is partial to the beef. I love the chicken. I'm making chicken pho tonight to serve later th
Andrea Nguyen says
They affect the color of the broth.
Andrea Nguyen says
LOL, @Bill. I can't police all the spam comments on the site as I'm a one-woman show. Reactions like yours are what people will want and will read. Spammers... well, they'll get their day.
Davina says
Great recipe. I was wondering, why do you call coriander "cilantro" but coriander seeds "coriander seeds"?
Steam Shower says
When it comes to Vietnamese cuisine, the staple rice noodle dish called pho usually comes to mind. Pho is the popular noodle delicacy that originated from Vietnam, which follows specific recipes and methods to prepare, cook and serve. While there are right ways and wrong ways to prepare authentic pho, its proliferation around the world has resulted in non-traditional variations concocted by numerous creative chefs.
cc says
Just to make sure, 11/2 is 11 and 1/2 hours?
Brenda says
What are the best(size, brand) noodles to use? Thanks
HannaT says
@Lenny...I think that's the best idea yet on using turkey for pho. I mean sometimes you have to use 2 organic chickens being so small so 1 small turkey would be perfect, not to mention a richer robust "chicken" broth.
@Andrea....re making broth in pressure cooker. In cook's Illustrated by America's test kitchen they highly recommend using pressure cooker for better broth. They also did many experiments in regards to chicken broth and that using ground chicken is superior to chicken parts.
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PosterGirl says
I just found this recipe and made it tonight for my husband. I live in the South Bay, and was having a heckuva time trying to find chicken bones. I ended up using chicken breast meat instead (I'm not a huge fan of white meat, and I didn't want it to burn in my freezer). I'm kicking myself for forgetting the cloves (Gahhhh!!!) but in spite of that, it was still really good. Next time, I'll remember the cloves and remember to dip the noodles in hot boiling water, instead of trying to cook them in
Tracy says
Hi,
I have made this several times and absolutely love it. I was just wondering if it would be okay to cover the pot with a lid to bring the contents to a boil faster during the parboiling and cooking chicken stages. I've found that waiting for the pot to come to a boil takes a very long time since I'm working with a very weak flame.
Thanks for a great recipe!
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Katie says
I have been craving pho for months now...we live in the suburbs of Boston, and while I could go in town to buy pho it's difficult with little kids to make that trek for a bowl of soup :). So your recipe is perfect! I made the broth last night, and it made the whole house smell amazing. Can't wait to taste the finished product.
Amanda Nguyen says
This is 4 years too late.. but to answer your question, those brownish bits of peices are Fried Shallots. Which can be made or bought in plastic jars in the asian market. They are very commonly used in Vietnamese cooking as a tasty garnish.
http://www.nytimes.com/video/2012/12/10/dining/100000001761554/fried-shallots.html#100000001761554
Terry Hope and Warren Bergmann says
I am about to order your cookbook and check for any new ones you may have done, since it is 2018 now. It is clear I can glean great methods for enhancing the flavor of our veggie stock—for our first try, To start, we will be roasting onions and ginger outside later on since this is a beautiful summer day! We are newbies to a whole food plant based and no oil way of eating in an effort to reverse heart disease and diabetes. We don’t miss or crave the meats anymore, but we do need to learn how to cook to find the best flavor and keep it fresh. Thank you, Andrea!
Andrea Nguyen says
Hi Terry and Warren, The Vegetable Pho is definitely the way to go. The recipes in The Pho Cookbook can take you in many directions. I think you'll find what you need in terms of vegetarian options. I'm working on a new book titled Vietnamese Food Any Day that will be released in February 2018. The Pho Cookbook is my fifth baby. Thank you for taking time to write.
Tanya says
Hello from Russia! Thank you so much for the amazing delicious recipe. I was googling for the authentic Pho recipe and found you by chance. I worried that my family wouldn't like it (they are not fans of exotic food as I am), so I halved the recipe. That was the only mistake. My family DO love your Pho Ga. They asked me to make it again the next day after they'd tried it! I am going to make your Pho Bo. I am sure it will be our favorite soup too! Much love!!!!!
Andrea Nguyen says
Excellent, Tanya. So happy you made pho in Russia. Now the secret is out. You may be tripling or quadrupling the recipe. Pho-nomenal!
Tanya says
My friends came to try Pho Ga today and they said it was the best Pho Ga that they have ever had it Russia... and it was as delicious as Pho Ga they ate when they were in Vietnam. That is a true Pho magic!! I "experimented" with noodles for my own bowl. I tried homemade wide flat wheat noodles and it turned out yummy too!
Matthew Hansom says
Thank you for this recipe!
i cooked for my wife and i this week and it was truly delicious!! we were in Vietnam for our honeymoon a few years ago and smells and flavours of this Pho transported us back to the bustling streets.
cant wait to try some of your other recipes : )))
Andrea Nguyen says
Pho-tastic, Matthew!!! Thanks for the feedback.
Ronda says
Thank you somuch for the recipe! I added onion, green onion, garlic, and basil. Amazing.
Andrea Nguyen says
You're welcome and hoooooray for pho at home.
Janelle says
This makes me hungry! 🙂 Thank you…amazing recipe.
Ford says
Thanks for the very tasty and special recipe. Will give it a try soon.