Every time the weather turns chilly, my kitchen fills with the warm, fragrant steam of pho ga. I first tasted this Vietnamese chicken noodle soup at a tiny family-run spot years ago. One slurp of that clear, savory broth hooked me for life.
Now I make this Vietnamese chicken noodle soup for my three kids on cozy weeknights. They call it “the soup that hugs you.” Honestly, they’re right. This chicken noodle soup recipe is simple, nourishing, and full of love.
If you’ve never made Vietnamese chicken noodle soup at home, don’t worry. This easy chicken pho recipe walks you through every step. Soon you’ll ladle up your own bowl of comfort.
WHY YOU’LL LOVE THIS VIETNAMESE CHICKEN NOODLE SOUP RECIPE
This Vietnamese chicken noodle soup recipe wins on every front. First, the broth tastes rich and aromatic, yet you simmer it in one pot. Second, the ingredients stay budget-friendly and easy to find.
Third, this homemade chicken noodle soup comes together fast enough for busy nights. Plus, this Vietnamese soup is naturally light and healthy. My kids devour it, and so do picky adults. In short, this chicken pho recipe earns a spot in your regular dinner rotation.
INGREDIENTS YOU’LL NEED
Here is what you need for this Vietnamese chicken noodle soup. Gather these simple ingredients first.
| Ingredient | Amount |
|---|---|
| Chicken thighs or breast | 2 lbs |
| Yellow onion, halved | 1 large |
| Fresh ginger, sliced | 3-inch piece |
| Star anise | 3 pods |
| Cinnamon stick | 1 |
| Cloves | 3 |
| Fish sauce | 3 tbsp |
| Rock sugar or brown sugar | 1 tbsp |
| Rice noodles | 12 oz |
| Fresh herbs (cilantro, basil) | 1 cup |
| Lime wedges and bean sprouts | For serving |
SUBSTITUTIONS & VARIATIONS
You can easily tweak this Vietnamese chicken noodle soup. Use chicken breast for a leaner bowl. Swap rice noodles for zucchini noodles if you prefer.
No fish sauce? Soy sauce works in a pinch. Add chili oil for heat, or mushrooms for extra heartiness. Either way, this chicken noodle soup stays delicious.
STEP-BY-STEP INSTRUCTIONS
- Follow these steps and your Vietnamese chicken noodle soup turns out perfect. First, char the onion and ginger in a dry pot. Next, add chicken, spices, fish sauce, sugar, and 10 cups water.
- Then simmer for 35 minutes. After that, remove the chicken and shred it. Meanwhile, strain the broth and cook the rice noodles.
- Finally, divide noodles into bowls, top with chicken, pour hot broth, and garnish. Serve this Vietnamese chicken noodle soup right away.
PRO TIPS FOR SUCCESS
Skim the broth often for a clear soup. Don’t boil hard, or the broth turns cloudy. Also, taste and adjust fish sauce at the end.
Moreover, soak noodles briefly so they stay springy. These small habits make your chicken pho recipe shine.
STORAGE & REHEATING TIPS
Store broth and noodles separately in airtight containers. Keep them in the fridge up to 3 days. To reheat, warm the broth on the stove and add fresh noodles.
Sadly, this Vietnamese chicken noodle soup does not freeze well with noodles. The broth alone freezes beautifully for 2 months.
WHAT TO SERVE WITH THIS RECIPE
Serve this Vietnamese chicken noodle soup with crunchy bean sprouts, lime wedges, and fresh herbs. A side of spring rolls pairs nicely too. For a light meal, add a simple cucumber salad. These sides round out your chicken noodle soup dinner.
FAQS
What is Vietnamese chicken soup called?
Called phở gà, a chicken-based pho with rice noodles, herbs, and a clear, aromatic broth.
What is Gordon Ramsay’s favorite Vietnamese noodle soup?
Ramsay has spoken highly of phở, particularly in Hanoi. He’s praised Vietnamese pho as one of his favorite noodle soups, though he hasn’t named one single “favorite” consistently.
What’s the secret ingredient in chicken noodle soup?
Common “secret” additions are ginger, lemongrass, star anise, fish sauce, or a splash of vinegar/lemon for brightness. In Western chicken noodle soup, the secret is often homemade stock, fresh dill, or a parmesan rind for depth.
What is Anthony Bourdain’s favorite Vietnamese soup?
Anthony Bourdain’s favorite Vietnamese soup: Bourdain famously loved bún chả (grilled pork with noodles) and phở, but he often cited bún bò Huế (spicy beef noodle soup from Hue) as a favorite. He also praised bánh mì and street-side pho in Hanoi.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 10g |
| Sodium | 980mg |
Vietnamese chicken noodle soup
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Gluten-free adaptable, dairy-free
Description
A warm, fragrant Vietnamese chicken noodle soup (pho ga) with a clear, savory broth simmered with charred onion, ginger, star anise, cinnamon, and cloves, then ladled over rice noodles and topped with shredded chicken and fresh herbs. Simple, nourishing, and easy enough for cozy weeknights.
Ingredients
- Chicken thighs or breast: 2 lbs
- Yellow onion, halved: 1 large
- Fresh ginger, sliced: 3-inch piece
- Star anise: 3 pods
- Cinnamon stick: 1
- Cloves: 3
- Fish sauce: 3 tbsp
- Rock sugar or brown sugar: 1 tbsp
- Rice noodles: 12 oz
- Fresh herbs (cilantro, basil): 1 cup
- Lime wedges and bean sprouts: For serving
Instructions
- 1. Char the onion and ginger in a dry pot.
- 2. Add chicken, spices, fish sauce, sugar, and 10 cups water.
- 3. Simmer for 35 minutes.
- 4. Remove the chicken and shred it.
- 5. Meanwhile, strain the broth and cook the rice noodles.
- 6. Divide noodles into bowls, top with chicken, pour hot broth, and garnish.
- 7. Serve this Vietnamese chicken noodle soup right away.
Notes
- Skim the broth often for a clear soup. Don’t boil hard, or the broth turns cloudy.
- Taste and adjust fish sauce at the end.
- Soak noodles briefly so they stay springy.
- Store broth and noodles separately in airtight containers; keep in the fridge up to 3 days.
- To reheat, warm the broth on the stove and add fresh noodles.
- This soup does not freeze well with noodles, but the broth alone freezes beautifully for 2 months.
- Serve with crunchy bean sprouts, lime wedges, and fresh herbs; spring rolls or a simple cucumber salad pair nicely.
- Make ahead: cook the broth a day early and refrigerate it, then assemble quickly before serving.
- The base is mild; add chili oil or sliced chilies at the table if you like heat.
- Flat rice noodles (banh pho) work best; vermicelli also works fine.
- Rotisserie chicken can be used: skip the raw chicken and use shredded rotisserie chicken, simmering the broth with spices for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Vietnamese chicken noodle soup, pho ga, chicken pho, chicken noodle soup, easy pho recipe, cozy soup, weeknight dinner