Name: Phở gà (Vietnamese chicken noodle soup)
Prep time: 40 min
Cook time: 135 min
Total time: 195 min
Cuisine: Vietnam
Ingredients: 1.5 kg whole chicken, giblets removed; 900 g chicken wings; 4 L cold water; 2 medium yellow onions (about 300 g total), halved; 100 g fresh ginger, split lengthwise; 8 g coriander seeds (1 tablespoon), lightly toasted; 2 whole cloves; 20 g cilantro stems; 15 g yellow rock sugar or granulated sugar; 10 g fine salt, then more to taste; 30 ml fish sauce, then more to taste; 450 g dried flat rice noodles (bánh phở); 120 g yellow onion, very thinly sliced; 6 scallions (about 60 g), thinly sliced; 20 g fresh cilantro leaves, chopped; 20 g rau răm (Vietnamese coriander) leaves, optional; 2 limes, cut into wedges; 1 fresh red chili, thinly sliced, optional

Wide view of phở gà with clear chicken broth, rice noodles, tender chicken and herbs, with lime, chili and rau răm on a small side plate.

Yield 6 bowls

Cook time About 2 hours 15 minutes

Passive time About 20 minutes for the chicken to rest

Total time About 3 hours 15 minutes

Calories About 550 kcal per bowl

Ingredients ↓

Overview

Phở gà (Vietnamese chicken noodle soup)

Phở gà is Vietnam’s chicken version of phở, a noodle soup served in many regional and household styles. This home-kitchen version takes a light northern direction: chicken provides the broth’s sweetness, while charred onion, ginger and a little coriander keep the aroma fragrant without turning it into a heavy spice broth. The chicken is poached in the stock, then the carcass simmers longer to deepen the flavor.

For a clear bowl, keep the broth at a gentle simmer and skim the foam rather than letting it boil hard. Use a thermometer to check the chicken in several places; timing alone cannot confirm that a whole bird is safely cooked. Cook the noodles separately and assemble each bowl just before serving so they stay springy.

This phở gà keeps the broth clear and relatively light, with chicken, charred onion and ginger at the center. A small amount of toasted coriander and clove adds fragrance without overpowering the bird. The chicken cooks in the broth, then the bones return to the pot for a longer, gentle simmer. Rice noodles, thin onion, scallions and herbs go into the bowls at the end.

Phở varies across Vietnam, and families adjust seasoning and garnishes to taste. This version follows the workbook’s chicken-broth profile and serves lime and chili separately. Keep the simmer quiet, measure poultry doneness with a thermometer, and ladle the broth over freshly cooked noodles right before eating.

Practical

Tips for successChar the onion and ginger until softened and mottled with dark spots; this gives the broth a gentle roasted aroma. Blanch the wings briefly and rinse the pot before making the stock to remove surface impurities. Bring the broth only to a gentle simmer and skim occasionally for a clearer result. Check the thickest breast and the innermost thigh and wing with a food thermometer, avoiding bone; all checked areas must reach 73.9°C / 165°F. Rest the cooked chicken before slicing or tearing it, then keep it covered while the bones finish simmering. Cook dried noodles according to their package and drain them well so they do not dilute the bowl. Season the broth with fish sauce gradually; brands vary in saltiness. Arrange garnishes before the broth is ready so each bowl can be served hot.

Ingredients

Chicken broth

1.5 kg whole chicken, giblets removed
900 g chicken wings
4 L cold water
2 medium yellow onions (about 300 g total), halved
100 g fresh ginger, split lengthwise
8 g coriander seeds (1 tablespoon), lightly toasted
2 whole cloves
20 g cilantro stems
15 g yellow rock sugar or granulated sugar
10 g fine salt, then more to taste
30 ml fish sauce, then more to taste

Bowls

450 g dried flat rice noodles (bánh phở)
120 g yellow onion, very thinly sliced
6 scallions (about 60 g), thinly sliced
20 g fresh cilantro leaves, chopped
20 g rau răm (Vietnamese coriander) leaves, optional

To serve

2 limes, cut into wedges
1 fresh red chili, thinly sliced, optional

Method

Char the aromatics. Char the cut sides of the onion and the split ginger in a dry skillet or under a broiler, turning as needed, for about 10–15 minutes until softened and mottled with dark spots. Cool enough to handle, then rinse off loose blackened skin and grit. Lightly toast the coriander seeds until fragrant.
Blanch the wings and start the broth. Bring a separate pot of water to a boil. Add the chicken wings and blanch for 4 minutes. Drain and rinse away surface scum. Put the wings and whole chicken in the stockpot with 4 L cold water. Bring slowly to a boil, skim, then lower to a gentle simmer.
Season the broth. Add the charred onion and ginger, toasted coriander, cloves, cilantro stems, sugar and 10 g salt. Simmer gently, uncovered or partly covered, skimming occasionally. Avoid a hard boil to help keep the broth clear.
Poach the chicken safely. After about 45 minutes, begin checking the whole chicken with a food thermometer. Check the thickest breast and the innermost thigh and wing, avoiding bone. Remove the bird only when all checked areas reach at least 73.9°C / 165°F. Timing varies by bird and simmer; do not use time or color alone to decide safety. Transfer to a clean tray and rest 15–20 minutes. Remove the breast and leg meat, slice or tear into serving pieces, cover and refrigerate if assembly will be delayed.
Finish the broth. Return the carcass to the stockpot and gently simmer the broth and wings for another 60 minutes. Strain through a fine-mesh strainer into a clean pot. Season with fish sauce and additional salt to taste. Keep hot for serving, or cool promptly in shallow containers for storage.
Prepare the noodles and garnishes. About 30 minutes before serving, cover the dried rice noodles with hot water and soak until pliable, following the package guidance. Drain. Prepare the thin onion, scallions, cilantro, optional rau răm, lime and chili. Bring a separate pot of water to a rolling boil.
Cook the noodles and assemble. Cook noodles in batches in the boiling water until just tender, following package directions; drain well and divide among six bowls. Top with chicken, thin onion, scallions, cilantro and optional rau răm.
Ladle and serve. Bring the broth to a full boil, then ladle about 400 ml into each bowl. Serve immediately with lime and optional chili. Refrigerate cooked chicken and broth within 2 hours (within 1 hour above 32°C / 90°F) at or below 4°C / 40°F. Use within 3–4 days; reheat leftovers to 73.9°C / 165°F.

Practical

Practical guidance

Clear broth: A hard boil emulsifies fat and can make broth cloudy. Keep it at a gentle simmer and skim as needed. Noodle choice: Dried flat bánh phở is easy to keep on hand. Fresh noodles need only a brief dip in boiling water; follow their package directions. Seasoning: Fish sauce and salt brands differ. Add the measured amount first, then adjust the strained broth a little at a time. Herbs: Cilantro is a useful baseline. Rau răm gives a more distinctly Vietnamese herbal note; serve it separately if you are unsure how much guests like. Make ahead: The broth and chicken can be prepared up to 3 days ahead and refrigerated separately. Remove solidified fat if desired, reheat the broth to a boil, and warm chicken thoroughly before assembling. Serving: Keep noodles, chicken and garnishes in the bowl and ladle in broth just before eating to preserve the noodles’ texture.

Troubleshooting

The broth is cloudy: It may have boiled too hard or the wings were not blanched and rinsed. Lower the heat, skim, and strain carefully. The broth tastes flat: It may need a little more fish sauce or salt. Adjust in small additions after straining. The broth tastes too salty: Add unsalted hot water or unsalted chicken stock a little at a time, then taste again. The chicken is dry: It may have simmered too long after reaching its safe temperature. Remove the whole bird when all thermometer checks are safe, and return only the carcass to the pot. The noodles clump: They may have soaked or cooked too long, or were not drained. Loosen them gently and cook in smaller batches just before serving. The bowl cools quickly: Warm the serving bowls with hot water and make sure the broth is at a full boil before ladling.

Frequently asked questions

Is phở gà always made with the same spices? No. Home and regional versions vary. This one keeps the broth light with charred onion and ginger, coriander and a little clove; adjust the bowl with herbs, lime and chili at the table. Can I use fresh phở noodles? Yes. Fresh flat rice noodles are convenient; separate them and dip briefly in boiling water until warm and supple. Follow the package directions because brands vary. Can I make the broth ahead? Yes. Cool the strained broth promptly in shallow containers and refrigerate it separately from the chicken. Use within 3–4 days, bring the broth to a boil when reheating, and heat the chicken thoroughly before assembling.

Nutrition per serving

Serving size1 bowl, about 400 ml broth with noodles and chicken
Caloriesabout 550 kcal
Carbohydrateabout 65 g
Proteinabout 38 g
Fatabout 12 g
Fibreabout 2 g
Sodiumabout 1,450 mg

Allergens and food safety

Fish sauce contains fish. Check fish-sauce and rice-noodle labels for additional ingredients or cross-contact with wheat or soy. Keep raw chicken and its utensils separate from cooked food; wash hands and surfaces after handling. Do not rinse raw chicken in the sink. Blanching the wings is a broth-clarity step, not the safety endpoint. Check the whole chicken in the thickest breast and the innermost thigh and wing with a food thermometer, avoiding bone; each checked area must reach 73.9°C / 165°F. Refrigerate cooked chicken and broth within 2 hours, or within 1 hour when the temperature is above 32°C / 90°F, at or below 4°C / 40°F. Store in shallow covered containers, use within 3–4 days, and reheat leftovers to 73.9°C / 165°F.

A final note

Check the whole bird with a thermometer in several places.
Assemble each bowl just before serving so the noodles stay springy.

Phở gà (Vietnamese chicken noodle soup)

Practical

Ingredients

Chicken broth

Bowls

To serve

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Allergens and food safety

A final note

Vietnamese National Dishes

Xôi mặn (Saigon savory sticky rice)

Bánh mì heo quay Sài Gòn (Saigon roast pork bánh mì)

Bánh chưng gù (Hà Giang humped sticky-rice cake)