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Homemade chicken pho ga with rice noodles, tender chicken, fresh herbs, bean sprouts, and lime

Easy Chicken Pho Ga

A streamlined chicken pho ga with ginger, toasted spices, a clear savory broth, tender chicken, rice noodles, and fresh herbs. This weeknight version delivers comforting pho-inspired flavor without an all-day stockpot.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: Vietnamese
Calories: 420
Ingredients Method

Ingredients
  

  • 8 ounces dried flat rice noodles
  • 8 cups low-sodium chicken stock
  • 1 large yellow onion halved
  • 1 4-inch piece fresh ginger split lengthwise
  • 2 whole star anise pods
  • 1 stick cinnamon
  • 2 tablespoons fish sauce plus more to taste
  • 1 teaspoon granulated sugar
  • 1 1/4 pounds boneless skinless chicken breast or thighs
  • 1/2 teaspoon Kosher salt as needed
  • 2 cups bean sprouts
  • 1 cup fresh Thai basil and cilantro leaves
  • 3 stalks scallions thinly sliced
  • 2 whole limes cut into wedges
  • whole fresh chile sliced, optional

Method
 

  1. Set a large pot over medium-high heat. Place onion and ginger cut-side down in a dry skillet or under a broiler, turning once, until charred in spots, about 5 to 8 minutes. Do not blacken completely.
  2. In a small dry skillet, toast star anise and cinnamon for 30 to 60 seconds until fragrant. Add to a stockpot with chicken stock, charred onion, and ginger. Bring to a gentle simmer, cover partly, and cook 25 minutes.
  3. Stir in fish sauce and sugar. Add chicken and simmer gently until the thickest part reaches 165°F, about 12 to 18 minutes depending on cut and thickness. Remove chicken and rest briefly.
  4. Strain broth through a fine sieve and return it to the pot. Taste and adjust with a little more fish sauce or salt. Shred or thinly slice the chicken. Keep broth hot.
  5. Prepare rice noodles according to package directions, then drain. Divide noodles and chicken among four warm bowls.
  6. Add the bean sprouts to the simmering broth for 2 minutes, until they are fully heated and steaming hot. Ladle the hot broth and sprouts over the noodles and chicken. Top with basil, cilantro, scallions, lime, and optional chile.