Phở Gà
A clean, aromatic Vietnamese chicken noodle soup made with a gently simmered broth, tender shredded chicken, and soft rice noodles, delivering a balanced and comforting bowl.
Quick Recipe Card
What This Recipe Is
Phở Gà is a traditional Vietnamese soup built on a clear chicken broth infused with ginger and onion, served with rice noodles and shredded chicken.
Ingredients
- 1 whole chicken (1.2–1.5 kg / 2.6–3.3 lb)
- 2 L water (8 cups)
- 1 large onion, halved
- 50 g ginger (2 oz), sliced
- 2 tbsp fish sauce (30 ml)
- 1 tsp salt (5 g)
- 1 tsp sugar (5 g)
- 200 g rice noodles (7 oz)
Equipment
- Large stockpot
- Fine strainer
- Knife
- Tongs
Instructions
Step 1:
Bring water to a boil in a large pot.
Step 2:
Add chicken and boil for 5 minutes to remove impurities.
Step 3:
Remove chicken, rinse, and discard the water.
Step 4:
Add fresh 2 L water and return chicken to the pot.
Step 5:
Bring to a gentle boil, then reduce to a simmer.
Step 6:
Add onion and ginger.
Step 7:
Simmer for 60–75 minutes, skimming foam regularly.
Step 8:
Remove chicken and rest for 10 minutes.
Step 9:
Shred the chicken meat into pieces.
Step 10:
Season broth with fish sauce, salt, and sugar.
Step 11:
Cook rice noodles according to package instructions.
Step 12:
Divide noodles into bowls and add shredded chicken.
Step 13:
Pour hot broth over and serve immediately.
Visual Cooking Cues
- Broth should be clear and lightly golden
- Chicken should be moist and easy to shred
Chef Tips
- Keep simmer gentle to maintain clarity
- Use fresh ingredients for best aroma
Common Mistakes
- Boiling too aggressively
- Not skimming impurities
Troubleshooting
- Cloudy broth: Reduce heat and strain
- Weak flavor: Adjust fish sauce and salt
Ingredient Pairings
- Fresh herbs
- Lime
- Chili
Substitutions
- Chicken thighs instead of whole chicken
- Light soy sauce instead of fish sauce
Recipe Family Variations
- Add herbs like cilantro
- Spicy version with chili
Serving Suggestions
- Serve hot with herbs and lime
Dietary Classification
- Gluten-free
Nutrition Information
- Calories: ~350 kcal
- Protein: 25 g
- Fat: 10 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Sodium: 800 mg
Storage / Reheating
Storage
- Store broth and noodles separately
- Refrigerate up to 3 days
Reheating
- Reheat broth gently without boiling
FAQ
Can I freeze the broth?
Yes, up to 2 months
Can I use boneless chicken?
Yes, but broth will be lighter
Why This Recipe Works
- Blanching the chicken removes impurities for a clean broth
- Gentle simmer preserves clarity and extracts flavor
- Balanced seasoning enhances natural chicken taste
Recipe Identity
- Name: Phở Gà
- Origin: Vietnam
- Core Elements: Chicken broth, rice noodles, aromatics
Dish Classification
- Dish type: Noodle soup
- Course: Main course
- Meal type: Lunch or dinner
- Traditional or modern dish: Traditional
- Street food or home cooking: Both
- Festival or everyday food: Everyday food
Recipe History
Phở Gà developed in northern Vietnam as a lighter alternative to beef phở, using similar broth techniques while focusing on chicken as the primary protein.
Cultural Notes
- Commonly eaten for breakfast in Vietnam
Advanced Cooking Knowledge Open detailed cooking science and reference notes
Flavor, Texture, and Aroma Profile
- Flavor: Light, savory, gently sweet
- Texture: Silky broth, tender chicken, soft noodles
- Aroma: Ginger, onion, subtle chicken richness
Flavor Balance
- Balanced umami with mild sweetness and controlled saltiness
Flavor Components
- Sweet: Onion
- Salt: Fish sauce, salt
- Acid: Optional lime when serving
- Bitter: None
- Umami: Chicken, fish sauce
- Aromatic elements: Ginger, onion
Ingredient Notes
- Whole chicken provides deeper flavor than parts
- Fresh ginger is essential for aroma
Ingredient Science
- Collagen from bones gives body to broth
- Ginger neutralizes poultry odor compounds
Ingredient Roles
- Chicken: Protein and broth base
- Onion and ginger: Aromatic foundation
- Fish sauce: Enhances umami and salt balance
Ingredient Classification
- Protein: Chicken
- Aromatics: Onion, ginger
- Carbohydrate: Rice noodles
- Seasonings: Fish sauce, salt, sugar
Preparation Techniques
- Blanch chicken briefly to remove impurities
- Slice ginger and halve onion
Cooking Techniques
- Boiling followed by controlled simmering
- Skimming foam for clarity
Heat Management
- Low heat stages: Broth simmer
- Medium heat stages: Initial cooking
- High heat stages: Bringing water to boil
- Temperature cues: Gentle bubbling without agitation
Texture Development
- Slow simmer keeps chicken tender
- Controlled cooking prevents broth cloudiness
Cooking Time Control
- Remove chicken once cooked to avoid dryness
Flavor Pairing Logic
- Acid brightens the broth
- Fresh herbs enhance aroma
Global Variations
- Regional herb differences in serving
Leftover Ideas
- Use broth for rice or other soups
Cooking Safety Notes
- Ensure chicken reaches 75°C (167°F) internally
Sustainability Notes
- Use whole chicken to minimize waste
