Why You’ll Love This Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
Who doesn’t crave a steaming bowl of comfort food that warms you from the inside out?
This authentic Pho Ga delivers exactly that soul-satisfying experience. The fragrant broth, simmered with ginger and green onions, creates a depth of flavor that store-bought versions can’t touch.
I love how customizable it is—pile on bean sprouts, herbs, and as much sriracha as you dare.
What makes this recipe special is its balance of simplicity and complexity. The techniques aren’t difficult, but they produce restaurant-quality results.
Trust me, your kitchen will smell incredible, and your family will think you’ve been cooking all day.
What Ingredients are in Authentic Vietnamese Pho Ga (Chicken Noodle Soup)?
Creating authentic Vietnamese Pho Ga starts with gathering the right ingredients for that perfect balance of flavors. This isn’t your average chicken soup—it’s a harmonious blend of aromatic elements that dance together in a clear, flavorful broth that’s both comforting and complex.
The magic of pho lies in its layered approach, with each component playing an essential role in the final bowl.
- 4 quarts water
- 1 bunch green onions (dark green parts for soup, white and light green parts sliced for garnish)
- 2 pieces fresh ginger (2 inches each, crushed)
- 1 tablespoon sea salt
- 3 pounds chicken breast halves (bone and skin on)
- 3 1/2 pounds chicken wings, backs, and necks
- 2 tablespoons light brown sugar
- 16 ounces rice vermicelli
- 1 bunch fresh cilantro (chopped)
- 1 bunch fresh Thai basil
- 3 cups fresh mung bean sprouts
- 1 lime (cut into 6 wedges)
- 1 jalapeño (thinly sliced, seeds removed if preferred)
- 2 tablespoons fish sauce
- Chili-garlic sauce (sriracha, for serving)
When shopping for these ingredients, quality matters tremendously. Try to find the freshest herbs possible—Thai basil has a distinct flavor that’s different from Italian basil, so it’s worth seeking out at Asian markets if your regular grocery store doesn’t carry it.
The bones in the chicken are non-negotiable for developing that rich, collagen-infused broth that’s the hallmark of great pho. And while it might be tempting to use pre-packaged noodles, taking the time to properly soak fresh rice vermicelli makes a noticeable difference in texture.
How to Make This Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
Making authentic pho ga is a labor of love, but the results are absolutely worth it. Begin by bringing 4 quarts of water to a boil in a large soup pot, adding the dark green parts of a bunch of green onions (save those white and light green parts for garnishing later!), 2 crushed pieces of fresh ginger about 2 inches each, and 1 tablespoon of sea salt. This aromatic base is what gives pho its soul.
Once the water reaches a rolling boil, gently add 3 pounds of bone-in, skin-on chicken breast halves along with 3½ pounds of chicken wings, backs, and necks. These bones are non-negotiable for developing that signature rich, silky broth.
After the pot returns to a boil, you’ll want to skim off any foam that rises to the surface—this guarantees your broth stays clear and beautiful. Reduce the heat and let everything simmer gently for about 15 minutes.
Now comes an essential step that many recipes skip: turn off the heat completely, cover the pot, and let the chicken continue cooking in the residual heat for another 15 minutes. This gentle cooking method keeps the chicken breast meat incredibly tender while still extracting plenty of flavor.
Meanwhile, soak 16 ounces of rice vermicelli in hot water for 30 minutes, then drain well. The noodles should be pliable but still have a slight bite to them—they’ll finish cooking when you assemble the bowls.
When serving, the garnishes are just as important as the broth itself. Arrange small plates of the thinly sliced white and light green scallion parts, chopped fresh cilantro, fresh Thai basil leaves, 3 cups of fresh mung bean sprouts, lime wedges from 1 lime, thinly sliced jalapeño (with or without seeds, depending on your heat preference), 2 tablespoons of fish sauce, and chili-garlic sauce like sriracha.
This interactive element allows each person to customize their bowl to their taste—some might go heavy on the herbs, others might crank up the heat with extra jalapeños and sriracha.
The 2 tablespoons of light brown sugar added to the broth creates that subtle balance between savory and sweet that makes pho ga so irresistibly complex. Vietnamese cuisine is all about this harmony of flavors, and pho ga might just be its perfect ambassador.
Authentic Vietnamese Pho Ga (Chicken Noodle Soup) Substitutions and Variations
While mastering the traditional recipe is rewarding, I’ve found that authentic pho ga welcomes thoughtful adaptations to suit different dietary needs or pantry limitations.
For a gluten-free version, double-check your fish sauce label—some brands contain wheat. Short on time? A rotisserie chicken works surprisingly well. No Thai basil? Regular basil provides a different but delicious note.
Vegetarians can substitute mushroom broth and tofu, though it becomes more of a “inspired-by” dish than true pho ga.
For a lower-carb option, try shirataki noodles or zucchini noodles instead of rice vermicelli.
The soul of pho lies in that aromatic broth. Everything else? Consider it negotiable.
What to Serve with Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
Although pho ga is substantial enough to be a meal in itself, I’ve discovered that a few thoughtful accompaniments can transform this Vietnamese chicken noodle soup into a truly memorable dining experience.
I love serving fresh spring rolls alongside my pho—their cool crunch perfectly balances the hot, aromatic soup. A simple cucumber salad with rice vinegar dressing adds brightness, while Vietnamese iced coffee provides that sweet caffeine kick.
For dessert? A light tropical fruit plate with mango, lychee, and dragon fruit cleanses the palate beautifully. Want a truly authentic touch? Set out small dishes of extra herbs, bean sprouts, and lime wedges so everyone can customize their bowl.
Final Thoughts
Pho ga has become more than just a recipe in my kitchen—it’s a journey into Vietnamese culinary tradition that warms both body and soul. The fragrant broth, tender chicken, and fresh herbs create a symphony of flavors that transport me to the bustling streets of Hanoi with every spoonful.
What I love most about this dish is its versatility. You can customize your bowl with as many herbs, sprouts, and sauces as you like.
Trust me, once you’ve mastered homemade pho ga, you’ll never go back to takeout. The time spent simmering that aromatic broth? Worth every minute.
Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
Ingredients
Equipment
Method
- Bring 4 quarts of water to a boil in a large soup pot. Add dark green parts of green onions, crushed ginger, and sea salt.
- Once boiling, add chicken breast halves, wings, backs, and necks.
- Return to a boil and skim off any foam that rises to the surface. Reduce heat and simmer for 15 minutes.
- Turn off heat, cover the pot, and let chicken continue cooking in residual heat for 15 minutes.
- Meanwhile, soak rice vermicelli in hot water for 30 minutes, then drain well.
- Add light brown sugar to the broth and adjust seasoning with fish sauce to taste.
- Serve soup with prepared noodles and arrange garnishes (sliced green onions, cilantro, Thai basil, bean sprouts, lime wedges, jalapeños, and sriracha) on the side for diners to customize their bowls.
