Simple Chicken Pho (Pho Ga)
This Vietnamese noodle soup is all about that rich, aromatic broth, tender chicken and fresh herbs that hit you with every slurp.
Ingredients
- 250 g rice noodles (flat or round—no stress)
- 500 g chicken drums (remove the meat and use the bones for broth)
- 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 Aromatic
- 1 whole white onion, halved
- 3 slices of fresh ginger (don’t bother peeling)
- 1 tbsp coriander seeds
- 2 star anise
Topping
- 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)
Instructions
- 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.
- 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.
- 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.
- Take out the chicken and shred it. Strain the broth and add fish sauce and taste.
- 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.