Simple Chicken Pho (Pho Ga)

If you’re craving something comforting, light and full of flavor, chicken pho (phở gà) is where it’s at.

This Vietnamese noodle soup is all about that rich, aromatic broth, tender chicken and fresh herbs that hit you with every slurp.

I never thought I’d make pho at home. Ever.

Not because I didn’t love it (I do—deeply), but because the idea of simmering bones for hours and chasing down specialty spices felt… exhausting.

Like, who has time for that on a random Tuesday?

But then one rainy afternoon, I had leftover chicken drum, a rogue pack of rice noodles, and the lingering taste memory of a pho I slurped down in Hanoi years ago. That was enough to get me moving.

I cobbled something together, and to my surprise—it scratched the itch. Since then, I’ve refined it a little but kept it simple.

No overnight broths, no pressure. Just comfort in under 40 minutes. Real life kind of cooking.

So, if you’ve ever wanted to whip up pho without turning your kitchen into a spice lab, this is for you. 

What You’ll Need

Main Ingredients:

• 500g chicken drums (remove the meat and use the bones for broth)

• 250g rice noodles (flat or round—no stress)

• Water (enough to cover chicken and simmer into broth)

• 1 chicken stock cube (yes, I said it)

• A few sprigs of fresh coriander or just the roots if you’ve got ’em

• 3 tbsp fish sauce (or adjust to your salty-savory preference)

Roasted Aromatics:

• 1 whole white onion, halved

• 3 slices of fresh ginger (don’t bother peeling)

• 1 tbsp coriander seeds

• 2-star anise

Toppings (go wild):

• Handful of mint leaves

• Coriander leaves (because pho just isn’t the same without them)

• Scallions, chopped

• Fresh lime or lemon wedges

• Sliced chili or bird’s eye chili (if you’re feeling bold)

• Thinly sliced raw onion (optional but gives that street food vibe)

Find more similar recipes:

• Quick Chicken Bulgogi
• Hainanese Chicken Rice
• Crispy Chicken Lumpia
• Sweet and Sour Chicken

Let’s Talk Cooking

Alright, here’s how you get from pantry to pho without losing your mind.

1. Toast the Good Stuff:

Grab a dry skillet, toss in the coriander seeds, onion halves (cut side down), star anise, and ginger. Let them get a little char—like they fell onto a campfire. That’s your shortcut to depth.

2. Simmer Time:

In a pot, add the chicken thigh, charred aromatics, coriander roots or stalks, bones, and enough water to cover by an inch or two. Add the stock cube and simmer for 20–25 minutes, until the chicken is tender and the broth smells like comfort.

3. Noodles:

While the broth is doing its thing, cook the rice noodles according to the packet. Rinse in cold water so they don’t get gummy and clump like overcooked pasta.

4. Strain & Shred:

Take out the chicken and shred it. Strain the broth and return it to the pot. Add fish sauce and taste.

5. Assemble Like a Pro:

Noodles go in first, then chicken, then a hot pour of that glorious broth. Finish with all the fresh toppings you love. Serve with lime wedges and a confident smile.

Tips That Really Work

• Don’t omit the roasting step. Caramelizing the onion and toasting the aromatics? That’s the trick that imparts the all-day-simmer flavor to the broth even when it hasn’t.

• Fish sauce is pungent. Use in small quantities. You may add more, but you can’t take out salt from a soup.

• Prepare more broth. You will need a second bowl, I assure you.

• Noodles aside. To keep them from getting mushy when refrigerated as leftovers, keep noodles apart from the broth.

Final Thoughts

Chicken pho doesn’t have to be persnickety to hit gold. Okay, this isn’t your nana’s twelve-hour broth, but it’s real, it’s comforting, and it’s obscenely tasty.

And the best news? Low-key effort, made to order, and sort addictive once you’ve got the trick of it.

Keep it basic, and don’t mess with the details—you’re a winner to begin with.