Chicken Phở – Authentic Vietnamese Chicken Noodle Soup

Aside from bánh mì, phở is the other smash hit that put Vietnamese cuisine on the map in America and around the globe. It’s a humble soup that uses affordable ingredients and turns them into a flavorful and aromatic food staple.

This is something I grew up eating as a kid at home, and at the phở restaurant my parents owned. After moving out I visited many phở restaurants, but only a few that specialize in chicken (phở gà) in Little Saigon, but nothing beats a customized home chicken phở recipe and being reminded of mom’s cooking.

bowl of pho ga

At my parent’s restaurant, and I bet the same holds true at other ones, quality is sacrificed for commercial viability; This could mean using less chicken and more MSG to boost flavor. This is why I’m unlikely to ever find phở gà that tastes better than momma’s homemade recipe here. 

pho noodle lift from chicken pho

Making phở is as easy as other chicken noodle soups (like miến gà or súp nui gà), except with a twist on the seasoning and aromatics. Of course you have a slew of Vietnamese herbs that pair with this soup like many other Vietnamese dishes. For this one we have bean sprouts (I like it blanched), Thai basil, ngo gai, lemon, and fresh chiles.

The broth

Some say that a clear broth is an important quality in phở, however, my mom says it doesn’t necessarily matter. Flavor is what matters. To me, a slightly cloudy broth with killer taste beats a clear, improperly made soup anyday. Clarity is a nice bonus, but not crucial.

The spices and aromatics

spices and aromatics for pho on a tray

What’s important is the aromatics and spices that you add to your broth to create that hallmark phở taste. Roasting the ginger and onion intensifies the flavor through the maillard reaction. Star anise pod is the main seasoning that makes phở stand out from other soups, and immediately recognizable as phở which is true of beef phở too.

roasted onion and ginger

The chicken

chopped chicken on a plate

I used to only eat skinless white meat as a kid and finally came to my senses after college–dark fattier chicken meat is where it’s at. It’s also important to use good quality (organic if possible), chicken for this recipe. I recommend cutting or shredding the chicken for easy eating. 

How to properly eat phở

bowl of pho ga with herbs and dipping sauce

There’s been some controversy regarding the “correct” way to eat phở; Is it okay to add hoisin and Sriracha? Some note that the addition of these sauces in phở is caused by the commercialization of (less flavorful) ethnic food in American restaurants, or difficulties in finding fresh traditional Vietnamese ingredients, which give phở a more authentic flavor, in America.

I’m of the opinion that people are allowed to do what they want with their own food. For me, I like to taste the broth as it was meant to be tasted, and dip slices of meat into a tray of hoisin and Sriracha on the side. Still get the sauce punch occasionally, and get the broth how it was meant to be.

If you want extra help learning how to eat with chopsticks, you can also check out this easy chopstick tutorial.

What is phở?

Phở is a Vietnamese noodle soup that is made with thin rice noodles, various types of meats like chicken or brisket, bean sprouts, and a handful of herbs.

Is chicken phở healthy?

Chicken phở is pretty healthy if you use minimally processed ingredients, lots of healthy aromatics, spices, herbs, and veggies. You can make it even healthier by choosing leaner meats and avoiding processed dipping sauces, too.

What does chicken phở taste like?

Chicken phở is similar to its American cousin chicken soup; It’s comforting, filling, but has a different blend of aromatics and spices. This soup tastes fresher since the veggies and herbs aren’t stewed, but instead added in right before serving.

Other delicious chicken soups to try

Chicken Pho Pinterest Image
pho noodle lift from chicken pho

Phở Gà Recipe (Vietnamese Chicken Phở)

4.99 from 64 votes
This homemade phở gà (or chicken pho) recipe is entirely customizable and easy to follow at home.
BY: Huy Vu
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes



  • 2 medium white or yellow onions roasted
  • 20 g fresh ginger roasted


  • 2 tbsp coriander seeds
  • 1 cinnamon stick approximately 2 inches
  • 2 star anise pods



  • 16 oz (1 pack) dried phở noodles small noodle thickness


  • bean sprouts I prefer blanched
  • Thai basil
  • lemon sliced into wedges
  • ngo gai (culantro) optional
  • sliced jalapenos optional
  • hoisin sauce
  • Sriracha


Aromatics and spices

  • On a sheet pan, roast the aromatics in the middle rack of an oven on 375°F to 400°F for 15-30 minutes or until dark brown but not blackened.
  • Wrap the spices in foil and bake 350°F for 5 minutes (or roast on a pan medium heat until lightly browned and aromatic).

Phở gà

  • Add the aromatics, spices, and all soup ingredients into a large stock pot and bring to a boil on high heat. Once it hits a boil, lower the heat to maintain a low boil and cook the chicken for 25-40 minutes until the chicken is cooked all the way through. You can use a thermometer to make sure the internal temperature reads 165°F (or the juices run clear when you cut into the deepest part of the chicken).
  • Remove the chicken once done and rinse under cold water for one minute to cool. This will prevent the chicken from getting dark. Once the chicken has cooled, shred the meat into bite-sized pieces.
  • Cook the rice noodles according to package instructions only just before you’re ready to serve it. Cooking the noodles usually take about 5 minutes after boiling the water.
  • To assemble, start with portioning the noodles into a bowl, and then add the soup, shredded chicken, and accoutrements on top. The proportions of this entire recipe is purely a personalized one, but check the photos as a guide.
Nutrition Facts
Phở Gà Recipe (Vietnamese Chicken Phở)
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Vietnamese
Keyword: Chicken Pho, Vietnamese Soup
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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45 comments on “Chicken Phở – Authentic Vietnamese Chicken Noodle Soup

  1. Yvonne says:

    4 stars
    Love the recip

    1. Huy Vu says:

      Thanks Yvonne!

  2. Ghulam Mohyudin says:

    5 stars
    It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

    1. Huy says:

      Glad to hear, thanks!

    2. Sylvia says:

      5 stars
      Hmmm! Thanks for this amazing recipe! Its delicious! Do you a beef pho recipe? 🙂

      I ended up putting half the msg and added 2 cloves for my soup.

      Thanks again! Cant wait to try another one of your recipes!

  3. Phil Nguyen says:

    5 stars
    This recipe was legit! I ended up adding a little bit of nuoc mam to give it a bit more flavour but otherwise this was really good!

  4. Jay says:

    Hi Huy, your photos look delightful & I’m making this now. Just wondering is 16 c water = 16 cups? Thx!!

    1. Huy Vu says:

      Hey Jay, yup c = cups.

  5. Selena says:

    5 stars
    I love your recipes! I made this Pho Ga 2 times already, and my Vietnamese parents say it tastes better than all the restaurants they’ve been to!
    Thanks for always sharing the best Vietnamese recipes ever!!!

    1. Huy Vu says:

      Vietnamese parents–can be the toughest critics 🙂 Nice work winning parental approval Selena!

  6. zafiirah says:

    5 stars
    can I use chicken thighs instead of a whole chicken?

    1. Hungry Huy says:

      Hey Zafiirah, yes absolutely. Any cuts will do–use the ones you’ll want to eat with the soup after!

  7. Mandy says:

    Can I use ground coriander seeds? If so what quantity?

    1. Hungry Huy says:

      Hey Mandy, I haven’t tried that actually, but sounds like it might be ok. I’d try it in much smaller quantities first like 10% of the original recipe volume, and slowly add more if needed.

  8. Diana says:

    5 stars
    Thank you, thank you, thank you. I’m SO happy I found your food blog.

    1. Hungry Huy says:

      Thank you Diana!

  9. Alana says:

    Hi there,
    I don’t have to peel the onions or the ginger before roasting it?

    1. Hungry Huy says:

      Hi Alana, if you have more oven or tray space yeah you can! It will give it more surface area to brown.

  10. Han says:

    5 stars
    Huy! So glad I found your recipe! My daughter and I love pho (I’m Vietnamese, she’s half Vietnamese) and since we don’t eat at restaurants anymore (due to the pandemic), I figured I need to learn how to cook pho. I promised my daughter that I would learn how to cook pho by the end of the summer. So I tried your recipe tonight, and she absolutely loved it. I’ll be making it again in a few days! Thanks for the recipe, and I am planning to make banh xeo next!

  11. Chris W. says:

    5 stars
    This was FUN to make! I’ve found other Phở recipes can be pretty tiring/intimidating to make, but this was straight-forward and not lacking in flavor & richness. Thank you!

    1. Hungry Huy says:

      Awesome Chris, thank you!

  12. Magda says:

    5 stars
    Thanks for the easy to follow recipe! I tried it today and it was delicious and light. The perfect soup to recover from yesterday’s ayce kbbq. I didn’t add ginger and used boneless chicken thigh…because I didn’t have them in the fridge, but I just needed this soup today! I also added some nuoc mam to flavor the soup and …umami 🙂

    1. Hungry Huy says:

      So cool Magda, thanks for sharing! It’s quite a gear shift from kbbq, isn’t it?

  13. Thimy says:

    5 stars
    I made this soup for my family and they all loved it. Dad is in town and he was very impressed 🙂
    Thank you for sharing it.

    1. Hungry Huy says:

      Cool I’m glad your family liked it–nice work cooking it Thimy!

  14. B says:

    5 stars
    Simple recipe and delicious results! Thank you. I used whole coriander, strained the broth with a sieve, and used fresh rice noodles. This is becoming part of my regular rotation. And, I skimmed the broth after bringing it to a boil.

    1. Hungry Huy says:

      Thanks for the comment and details B! Personalizing it with the little details is how to make it your own 🙂

  15. Linda says:

    5 stars
    Great recipe! Can’t wait to try it out myself 🙂 learning lots about Vietnamese cuisine on your blog !

  16. Yin says:

    5 stars
    Great simple recipe to follow. Used chicken thighs only as that is all we had and a touch of nouc mam. Thank you!

    1. Huy @ Hungry Huy says:

      Thanks for sharing Yin! Chicken thighs are all good in my book 🙂

  17. Esther says:

    5 stars
    Thank you so much for sharing yet another amazing recipe. We have made a few of your recipes including pate so and nem nuong and everything always turns out so tasty! This pho tastes as good at the pho ga from restaurants. Thanks so much for all your amazing recipes.

    1. Huy @ Hungry Huy says:

      Glad you enjoy the recipes, thank you Esther!

  18. Vicki S says:

    5 stars
    This recipe was excellent. The only changes I made were:

    1. Added 1/4 cup fish sauce
    2. I only had half the ginger recommended, but it ended up tasting fine
    3. Used large-size rice noodles because that’s all my local store had
    4. Topped with crispy fried shallots

    This ended up great. I stirred a bunch of chopped scallion and basil into the broth right before eating. It was even better eaten as leftovers the next day! Definitely pack all of the extra stuff (herbs, leftover noodles, etc) in separate containers so they don’t get soggy.

  19. Patty says:

    5 stars
    Turned out delicious! My husband said it’s the best pho ga he’s had since back in his San Francisco days – what a compliment! Surprisingly simple too. Thanks so much for sharing.

    1. Gerardo says:

      Ohh so cool to hear that Patty! Glad your husband approves 🙂

  20. Jee says:

    5 stars
    I just have to say that this was the bomb! So so soooooooooooo satisfying, comforting, easy and yummy !!!!

    1. Huy @ Hungry Huy says:

      Glad you enjoyed it, thanks Jee!

  21. Amanda says:

    5 stars
    Hi Huy, I just found your site and it’s wonderful!

    I was wondering if you had any plans of doing a beef (or even better, oxtail) phở recipe?

    Thank you!

    1. Huy @ Hungry Huy says:

      Thanks Amanda..yes I need to share that recipe soon!

  22. hk lorenz says:

    5 stars
    Hungry Huy recipes are excellent. Highly recommend buying a Pullman bread pan and making his milk toast bread.

    Finally got around to making Pho as we moved away from California Bay Area to Sierra’s, not much asian food to be had up here.

    I have been making this recipe almost exactly as follows however I do deviate to a more traditional soup base cooking style.

    1 – Use bone in, skin on chicken thighs. Couple pounds.
    2 – Bone chicken thighs, use small pieces to make popcorn chicken or some other chicken dish, large pieces go in stock pot.
    3 – All bones and skin into stock pot.
    4 – Gently simmer everything (soups style simmer, not boil) for an hour or so, pull out chicken meat and any cooked meat left on bones, add bones back to stock and let sit on super low for 8 to 12 hours, the longer the better.
    5 – Clarify broth

    The rest of recipe is the same

  23. Kara says:

    5 stars
    This was delicious and the closest I’ve ever made to restaurant quality pho! The only changes I made were that I used rock sugar and also added a few whole cloves in the last 10 min of cooking. I would recommend reducing the salt a little bit. I might also increase the amount of the spices next time. I’m very excited to make this again!

    1. Huy @ Hungry Huy says:

      Thank you Kara, glad you enjoyed it 🙂

  24. John says:

    5 stars
    This recipe is perfection. Best pho I ever had and I have had many. The smell while cooking from start to finish is amazing. I did not have whole coriander seeds so I added some ground coriander instead. Also skipped the MSG. Other than that I followed the recipe exactly. Definitely will be adding this to the regular rotation!

  25. Natalie says:

    5 stars
    I am in Kauai for a few weeks, and really craving Pho since it’s been raining the last few days. The pho restaurant in Kapaa we used to go eat every time when we are on the island is now closed for remodeling! 🙁
    I looked up your recipe, and luckily I found all the ingredients required in Sueoka market to make Pho. They have lots of Asian ingredients! Although it’s pricey, we are on the island so we are just happy they have it!

    I normally just throw things together when I cook based on memory, but this time I decided to follow your recipe and instructions. I am so glad I did, because it turned out PERFECT! Thank you Huy!

    1. Huy @ Hungry Huy says:

      Very cool to hear tasty pho ingredients can be found on Kauai Natatlie! 🙂

4.99 from 64 votes (41 ratings without comment)

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