Chicken Pho Recipe (Pho Ga)

Chicken Pho







Tasty & Authentic Chicken Pho 

One of my family’s favourite nourishing meals, either in warmer or cooler months is beef or chicken pho. We frequent our favourite Vietnamese restaurantSing Sing Restaurant West End. Read more … » especially for our fix of pho goodness. Something I have been meaning to try for quite some time though is to master making my own chicken pho. I have been making chicken bone broth for years now, so the stock is not new to me. You just modify the starter stock by adding ginger, and then add all the Asian flavours 1.5 hrs from the end. The started base stock can be started either the night before to slow cook for 24 hours, or the morning you plan to eat the pho – so 8 hours. 


Base Stock Recipe (slow cooker version)


  • 2 organic chicken frames 
  • 2 or 3 red onions (or any onion) cut into eighths. Smash a little.
  • 1 bulb of garlic, divide into half or quarters and smash to bruise. 
  • A 5 cm knob of ginger smashed up to release the flavour.
  • A good pinch of himalayan or celtic salt
  • 2 litres of water


  1. Cut the chicken frames with a cleaver into thirds. You can smash up the bones further to expose the goodness of the marrow which will create a richer flavour. 
  2. Place all the ingredients in a slow cooker on low for a minimum of 8 hours. I slow cook my base stock for 24 hours starting it at around 5pm the night before I plan on using it. Skim the skum & oil from the top as often as you can – the key to a good pho or stock is a nice clear liquid.
  3. When finished, strain all the stock into a large saucepan. Once settled, skim more skum & oil from the top of the stock.




The Chicken Pho Bit


  • A bunch of coriander stems (leaves cut off), tied together with a rubber band or twine.
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Palm Sugar (or other sugar)
  • 2 Tbsp Whole coriander seeds
  • 2 Star anise
  • 4 Whole cloves
  • 2 Chicken breasts
  • Packet of rice noodles cooked according to packet instructions. 


  1. Add all of your ingredients (except for the noodles) just above ^ into the saucepan and cover.
  2. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape.
  3. After 15 minutes, remove the chicken breasts, shred or slice finely when cooled and set aside (you’ll serve shredded chicken breast with the finished soup).
  4. With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours.
  5. Taste and adjust seasoning accordingly using fish sauce or sugar or lemon/lime juice.
  6. After 1.5 hr your chicken pho is ready!
  7. Stick in your rice noodles (pre-cooked according to packet instructions). 



Accompaniments At Table (any you fancy)

  • Bean sprouts
  • Coriander leaves (or Vietnamese mint)
  • Sliced chili or chili sauce
  • Shaved red onion
  • Lime or lemon cut into wedges
  • Hoisin sauce



You must be logged in to post a comment Login