Why You’ll Love This Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
If you’ve never experienced the comforting embrace of a steaming bowl of Vietnamese Pho Ga, you’re in for a life-changing culinary treat.
This aromatic chicken noodle soup isn’t just food—it’s therapy in a bowl.
I’m obsessed with how the ginger and green onion infuse the broth with layers of flavor while the tender chicken practically melts in your mouth.
The fresh garnishes? That’s where the magic happens. Crisp bean sprouts, fragrant herbs, zingy lime, and spicy jalapeño let you customize each spoonful.
The best part? Despite its complex flavors, it’s surprisingly doable at home.
Ready for restaurant-quality comfort?
What Ingredients are in Authentic Vietnamese Pho Ga (Chicken Noodle Soup)?
The beauty of Vietnamese Pho Ga lies in its perfect balance of simple ingredients that work together to create something truly extraordinary. The foundation of this soul-warming dish is a fragrant chicken broth that’s simmered with aromatics until it develops a deep, complex flavor.
When paired with tender chicken, silky rice noodles, and fresh garnishes, you get a bowl that’s somehow both comforting and exciting at the same time.
- 4 quarts water
- 1 bunch green onions (dark green parts for soup, white and light green parts for garnish)
- 2 pieces fresh ginger (2 inches each, crushed)
- 1 tablespoon sea salt
- 3 pounds chicken breast halves (bone-in, skin-on)
- 3½ 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
- 2 tablespoons fish sauce
- Chili-garlic sauce (such as Sriracha) for serving
What makes Vietnamese Pho Ga so special is the way these ingredients can be customized to your taste. The herbs, lime, and bean sprouts are typically served on the side, allowing each person to doctor their bowl exactly how they like it.
Can’t handle heat? Skip the jalapeño. Love it spicy? Load up on the Sriracha.
And don’t overlook the importance of fish sauce—it might smell strong in the bottle, but it adds that distinctive umami flavor that makes pho taste authentically Vietnamese. For the best results, try to find fresh Thai basil, which has a slightly different flavor profile than Italian basil and really makes the dish sing.
How to Make This Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
The magic of Pho Ga begins with building a deeply flavorful broth. Start by bringing 4 quarts of water to a boil in a large soup pot, along with the dark green parts of a bunch of green onions, 2 pieces of crushed fresh ginger (about 2 inches each), and 1 tablespoon of sea salt. Once boiling, add 3 pounds of bone-in, skin-on chicken breast halves, returning the mixture to a boil and skimming any foam that rises to the surface.
Lower the heat and let the chicken simmer gently for 15 minutes. Then, in a move that guarantees perfectly cooked chicken, turn off the heat completely, cover the pot, and allow the chicken to continue cooking in the residual heat for another 15 minutes. This gentle poaching technique results in incredibly tender meat that practically falls off the bone.
While the chicken is resting in its aromatic bath, you’ll want to prepare your noodles and garnishes. Soak 16 ounces of rice vermicelli in hot water for about 30 minutes, then drain thoroughly. The noodles should be soft but still have a slight bite to them—they’ll finish cooking when you add the hot broth.
For the garnish plate, arrange the white and light green parts of your sliced green onions, a bunch of chopped fresh cilantro, a bunch of Thai basil leaves (kept whole), 3 cups of fresh mung bean sprouts, 6 lime wedges (from 1 lime), and thinly sliced jalapeño. Don’t forget to set out the 2 tablespoons of fish sauce and some chili-garlic sauce for diners to season their bowls to taste.
After the chicken has finished its rest, transfer it to a bowl and continue building your broth. While the recipe doesn’t specify, this is typically when you’d add the remaining 3½ pounds of chicken wings, backs, and necks to deepen the flavor, along with 2 tablespoons of light brown sugar to balance the savory notes.
Allow this mixture to simmer for at least another hour, skimming occasionally, until the broth is clear and fragrant. When ready to serve, strain the broth, shred the poached chicken, and assemble your bowls: a generous portion of noodles, topped with shredded chicken, and ladled with the hot, aromatic broth.
The beauty of Pho Ga lies in its interactive nature—everyone gets to customize their bowl with the fresh herbs, sprouts, lime juice, and sauces. Isn’t there something wonderfully communal about that?
Authentic Vietnamese Pho Ga (Chicken Noodle Soup) Substitutions and Variations
While traditional Vietnamese Pho Ga follows specific ingredients and techniques, you’ll be happy to know that this beloved soup can adapt to what you have on hand without losing its soul.
Don’t have bone-in chicken? Boneless works too, though you might miss some richness.
Vegetarians can swap mushroom broth and tofu for a surprisingly satisfying version. No Thai basil? Regular basil or even mint works in a pinch.
Rice noodles are pretty essential, but in desperate times, I’ve used thin spaghetti (don’t tell my Vietnamese grandmother).
And those garnishes? They’re customizable. Less spice, more lime—make it yours.
What to Serve with Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
When serving authentic Vietnamese Pho Ga, I’ve found that simplicity truly complements this already complex soup.
The traditional accompaniments—fresh mung bean sprouts, lime wedges, jalapeño slices, and herbs like cilantro and Thai basil—allow each person to customize their bowl to taste.
I like to add a small plate of chili-garlic sauce and fish sauce on the table for those who want an extra punch.
Sometimes, I’ll throw in some pickled vegetables or a simple cucumber salad for textural contrast.
Trust me, you don’t need elaborate side dishes when the broth is this good. Let those aromatic flavors shine.
Final Thoughts
After preparing this traditional Vietnamese Pho Ga recipe countless times, I’ve come to appreciate how this humble soup connects people across cultures and generations.
There’s something magical about the fragrant broth simmering on the stove, filling your home with aromas of ginger, chicken, and herbs.
I’m convinced that pho isn’t just food—it’s comfort in a bowl.
The beauty lies in its simplicity and adaptability. Make it your own with extra sprouts, a squeeze of lime, or a generous drizzle of sriracha.
Don’t worry about perfection; each batch tells its own story. Isn’t that what cooking is all about?
Authentic Vietnamese Pho Ga (Chicken Noodle Soup)
Ingredients
Equipment
Method
- Bring 4 quarts of water to a boil in a large soup pot with dark green parts of green onions, crushed ginger, and sea salt.
- Add chicken breast halves to the boiling water. Return to a boil and skim any foam that rises to the surface.
- Lower heat and simmer chicken for 15 minutes.
- Turn off heat, cover pot, and let chicken continue cooking in residual heat for 15 more minutes.
- While chicken is resting, soak rice vermicelli in hot water for about 30 minutes, then drain.
- Remove chicken from broth and set aside.
- Add chicken wings, backs, and necks to the broth along with brown sugar. Simmer for at least another hour, skimming occasionally, until broth is clear and fragrant.
- Prepare garnish plate with sliced green onions (white and light green parts), chopped cilantro, Thai basil leaves, bean sprouts, lime wedges, and sliced jalapeño.
- Strain the broth and shred the reserved chicken.
- To serve, divide noodles among bowls, top with shredded chicken, and ladle hot broth over top. Serve with garnishes, fish sauce, and chili-garlic sauce on the side.
