Pho Ga Recipe

Chicken: A whole cleaned chicken is used to create a rich and flavorful broth.

Onion: Adds sweetness and depth to the broth when halved and simmered.

Ginger: Sliced ginger imparts a warm, spicy note to the soup.

Garlic: Crushed garlic cloves enhance the aromatic profile of the broth.

Cinnamon: A stick of cinnamon adds a subtle sweetness and complexity.

Star anise: These star-shaped pods contribute a licorice-like flavor that is essential for authentic pho.

Salt: Used to season the broth.

Sugar: Balances the flavors in the broth.

Rice noodles: These noodles are the base of the soup and should be cooked according to package instructions.

Cilantro: Chopped cilantro is used as a fresh garnish.

Green onions: Adds a mild onion flavor and freshness when chopped and used as a garnish.

Basil: Fresh basil leaves provide an aromatic and slightly sweet garnish.

Lime: Lime wedges are served on the side for a burst of acidity.

Fish sauce: Adds umami and depth to the final dish.

To achieve a deeper flavor in your broth, consider charring the onion and ginger before adding them to the pot. Simply place them directly over an open flame or under a broiler until they develop a nice char. This will add a subtle smokiness and complexity to your Pho Ga.

• whole cleaned chicken - Substitute with bone-in chicken thighs: Bone-in chicken thighs provide a similar depth of flavor and richness to the broth.

• large halved onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor that can complement the broth well.

• sliced ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• crushed garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less pungent and aromatic.

• cinnamon stick - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon and can be used in the same way.

• star anise - Substitute with anise seeds: Anise seeds have a similar licorice-like flavor, though they are slightly less intense.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the broth, enhancing its depth of flavor.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb the flavors of the broth well.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can complement the dish.

• chopped green onions - Substitute with chives: Chives provide a mild onion flavor that can work well as a garnish.

• fresh basil - Substitute with mint leaves: Mint leaves offer a fresh and aromatic flavor that can enhance the dish.

• cut into wedges lime - Substitute with lemon wedges: Lemon wedges provide a similar acidity and freshness to the dish.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• Allow the broth to cool completely before storing. This helps to prevent the growth of bacteria and ensures the soup stays fresh longer.
• Transfer the cooled broth into airtight containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion when freezing.
• Store the shredded chicken separately in an airtight container. This makes it easier to reheat and assemble the pho ga later.
• For the rice noodles, cook them just until al dente if you plan to store them. Rinse with cold water to stop the cooking process, then toss with a little vegetable oil to prevent sticking. Store in an airtight container.
• Fresh herbs like cilantro, green onions, and basil should be stored in the refrigerator. Wrap them in a damp paper towel and place them in a plastic bag to keep them fresh.
• To freeze the broth, place the containers or bags in the freezer. They can be stored for up to 3 months. Label each container with the date to keep track of freshness.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the broth on the stove until it reaches a rolling boil. This ensures that any potential bacteria are killed.
• Reheat the shredded chicken in the microwave or on the stove until warmed through.
• To serve, reheat the rice noodles by dipping them in boiling water for a few seconds. Divide them into bowls, add the reheated chicken, and pour the hot broth over the top.
• Garnish with fresh cilantro, green onions, and basil. Serve with lime wedges and fish sauce on the side.

• Gently reheat the broth in a pot over medium heat until it begins to simmer. Avoid boiling to preserve the delicate flavors of the spices and aromatics.
• While the broth is warming, place the leftover rice noodles in a colander and run hot water over them to loosen and warm them up. This prevents them from becoming mushy.
• If the chicken has been stored separately, shred it and add it to the pot with the broth for the last few minutes of reheating. This ensures the chicken is warmed through without overcooking.
• Divide the warmed rice noodles into bowls, then ladle the hot broth and chicken over the top.
• Garnish with fresh cilantro, green onions, and basil. Serve with lime wedges and fish sauce on the side for a burst of fresh flavor.

• Large pot: Used to boil the chicken and simmer the broth with all the ingredients.

• Knife: Essential for halving the onion, slicing the ginger, and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Tongs: Handy for removing the cooked chicken from the pot.

• Strainer: Used to strain the broth and remove solids after simmering.

• Mixing bowl: Useful for holding the shredded chicken after it has been cooled and shredded.

• Measuring spoons: Necessary for measuring out the salt, sugar, and fish sauce accurately.

• Soup ladle: Ideal for pouring the hot broth over the noodles and toppings.

• Serving bowls: Used to serve the final dish with noodles, chicken, and broth.

• Chopsticks: Traditional utensil for eating pho, though a fork can also be used.

• Spoon: Useful for skimming any impurities from the broth while it simmers.

• Colander: Helps in draining the cooked rice noodles before serving.

Prepare ingredients in advance: Chop cilantro, green onions, and basil ahead of time and store them in the fridge.

Use pre-made broth: Substitute homemade broth with a high-quality store-bought chicken broth to save time.

Cook noodles ahead: Prepare the rice noodles in advance and store them in cold water to prevent sticking.

Instant pot method: Use an Instant Pot to cook the chicken and broth faster.

Pre-shredded chicken: Buy pre-shredded chicken from the store to skip the shredding step.