Main Courses > International Cuisine > Asian Mains > Vietnamese Pho

Quick Chicken Pho (Phở Gà)

A faster and lighter take on the classic Vietnamese Pho, this chicken version is perfect for a weeknight meal. Learn how to create a flavorful and aromatic broth with tender chicken and all the essential toppings.

Prep Time
20 minutes
Cook Time
1.5-2 hours
Servings
4-6
Ingredients
  • 1 carcass or 1 kg thighs Chicken carcass or bone-in chicken thighs
  • 500 g Boneless, skinless chicken breasts or thighs
  • 1 large Yellow onion
  • 3 cm piece Ginger
  • 3 whole Star anise
  • 1/2 small Cinnamon stick
  • 3 whole Cloves
  • 2 tbsp Fish sauce
  • 1/2 tbsp Rock sugar
  • 1 Chicken bouillon cube (optional)
  • 200 g Rice noodles (banh pho)
  • 1 cup Bean sprouts
  • 1/2 bunch Thai basil
  • 1/2 bunch Cilantro
  • 2 stalks Green onions
  • 1/2 large Lime
  • to taste Sriracha sauce
  • to taste Hoisin sauce

Preparing the Broth

1. Char the Aromatics: Char the onion and ginger directly over an open flame (gas stove or grill) until slightly blackened. Wash them and peel the charred skin.
2. Toast the Spices: In a dry pan, toast the star anise, cinnamon stick, and cloves over medium heat for 1-2 minutes, until fragrant. Be careful not to burn them.
3. Simmer the Broth: Place the chicken carcass or bone-in chicken thighs in a large pot and cover with cold water. Add the charred onion, charred ginger, and toasted spices. Bring to a boil, then reduce heat to a low simmer. Skim off any foam or impurities that rise to the surface. Simmer for at least 1 hour, or up to 1.5 hours for a richer flavor.

Cooking the Chicken

1. Add Chicken Breast: Add the boneless, skinless chicken breasts or thighs to the broth during the last 30 minutes of simmering.
2. Cook Thoroughly: Ensure chicken is submerged in the broth. Simmer until the chicken is cooked through. Remove chicken from the pot and let it cool slightly. Shred or slice the chicken. Set aside.

Seasoning the Broth

1. Strain the Broth: Strain the broth through a fine-mesh sieve lined with cheesecloth to remove all solids. Discard the bones, spices, onion, and ginger.
2. Season the Broth: Return the broth to the pot. Add fish sauce and rock sugar. If desired, add a chicken bouillon cube for extra flavor. Start with the recommended amounts and adjust to taste. The broth should be savory, slightly sweet, and well-balanced.
3. Final Simmer: Simmer the broth for another 10-15 minutes to allow the flavors to meld.

Preparing the Noodles and Toppings

1. Cook the Noodles: Cook the rice noodles according to package directions. They should be tender but not mushy. Rinse with cold water to prevent sticking. Drain well.
2. Prepare the Toppings: Wash and dry the bean sprouts, Thai basil, cilantro, and green onions. Thinly slice the green onions. Cut the lime into wedges. Have hoisin sauce and sriracha sauce readily available.

Assembling the Pho

1. Assemble the Bowls: Place a portion of cooked rice noodles in each bowl. Top with shredded or sliced chicken. Add bean sprouts, Thai basil, cilantro, and green onions.
2. Ladle the Broth: Ladle the hot broth over the noodles and chicken.
3. Serve: Serve immediately with lime wedges, hoisin sauce, and sriracha sauce on the side, allowing each person to customize their Pho to their liking.

Nutrition Facts Estimated per 100g of product

Please note that these are estimations only. Actual values will vary based on specific ingredients and portion sizes.
Estimated values:
Calories: 40-60
Protein: 4-6g
Fat: 1-3g
Carbohydrates: 4-7g

Other Considerations for Nutrition

Chicken Pho is generally lower in fat than beef Pho. Use skinless chicken breasts to further reduce fat content. As with beef Pho, be mindful of sodium levels and adjust fish sauce accordingly. Adjust the amount of noodles to control carbohydrate intake.

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FAQ

  • Can I use pre-cooked rotisserie chicken for this recipe?

    Yes, using pre-cooked rotisserie chicken is a great way to save time. Simply shred the chicken and add it to the bowls before ladling the broth. You may want to add the rotisserie carcass to the broth while simmering to add some extra flavor.
  • Can I add other vegetables to the Pho?

    Absolutely! Sliced mushrooms, shredded carrots, and thinly sliced bell peppers are all great additions to chicken Pho. Add them to the bowls with the other toppings.
  • How do I make vegetarian Pho?

    To make vegetarian Pho, use vegetable broth as a base. Omit the chicken and add tofu or mushrooms for protein. You can also add more vegetables like bok choy or spinach. Ensure your fish sauce substitute is vegetarian.