Quick Weeknights · Vietnamese
Pho Ga
This Vietnamese soup features chicken simmered until tender in an aromatic broth. Rice noodles soak up the spices to provide a nourishing meal.
Why This Works
The foundational depth of this Pho Ga is achieved by patiently charring the onion and toasting the whole spices to coax out essential oils before infusing the broth. By simmering the chicken gently and finishing with a precise calibration of fish sauce and fresh aromatics, the soup achieves a perfect equilibrium between delicate clarity and savory complexity.
The Upgrade
Add crispy shallots
Chef's Secret
Michelin TechniqueToast the spices in the broth before adding the chicken for an aromatic base that enhances the overall flavor.
Ingredients
Total time including resting: 40 min
Directions
In a large stockpot, combine the chicken pieces with 3 quarts of water and bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.
10 minChar the quartered onion in a dry skillet until fragrant and darkened, then add it to the pot along with the star anise, cinnamon stick, and salt.
25 minRemove the chicken to cool, strain the broth through a fine-mesh sieve into a clean pot, and shred the chicken meat from the bones.
5 minReturn the strained broth to a simmer, stir in the fish sauce, and taste to adjust the seasoning.
5 minCook the rice noodles according to package instructions, then drain and divide them among bowls, topping with shredded chicken and the hot broth before garnishing with herbs, bean sprouts, and lime.
5 minWine Pairing
Riesling
White Wine
The BottleTrimbach Riesling Alsace
The vibrant, laser-like acidity of a dry Alsatian Riesling cuts through the rich, savory depth of the chicken bone broth while its subtle aromatic notes of lime and stone fruit mirror the brightness of the fresh cilantro and Thai basil. This wine's clean, mineral-driven finish cleanses the palate after every spoonful, ensuring the delicate star anise and cinnamon spices remain the focus rather than being overwhelmed.
Nutrition per Serving
480
calories
30g
protein
45g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Bean Sprout Slaw
Toss fresh bean sprouts with lime juice and chili flakes for a crisp texture that complements the soft noodles.
Ingredients
Directions
Rinse bean sprouts thoroughly in cold water and drain well to ensure maximum crispness.
Pat sprouts completely dry using a clean kitchen towel.
Whisk the lime juice, oil, chili flakes, and salt in a large non-reactive mixing bowl.
Add the dried sprouts to the dressing.
Toss gently to coat, ensuring the sprouts remain firm.
Fold in fresh cilantro leaves and serve immediately to maintain texture.
Side Dish
Sriracha-Hoisin Dip
Mix sriracha and hoisin sauce for a quick, flavorful dip for any extra chicken pieces in the soup.
Ingredients
Directions
Combine hoisin, sriracha, lime juice, and sesame oil in a small mixing bowl.
Whisk vigorously until the mixture achieves a uniform, glossy emulsion.
Adjust consistency if necessary with a few drops of warm water.
Transfer the dip to a small ramekin.
Garnish the surface with toasted sesame seeds.
Serve immediately alongside sliced chicken from your Pho Ga.
Member Reviews
How did it turn out?
Rate this recipe
Can't believe how easy this was for how good it tasted.
This Pho Ga came out incredible. That chef's secret tip really works.
Perfect Vietnamese flavors. Flawless on the first try.
Cooked it for guests over the weekend — everyone asked for the recipe.
Very tasty. Mine didn't look quite as pretty as the photo but the flavor was all there.
Really good! I added a bit more seasoning to taste but the base recipe is solid.
Turned out great — took me a little longer than listed but totally worth it.
Turned out great — took me a little longer than listed but totally worth it.