Everyday Kitchen

Vietnamese · Soups

Pho Ga

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Pho Ga is a Vietnamese dish. Skim the broth and keep the simmer gentle.

Prep
20 min
Cook
75 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Pho Ga.
Representative photograph of Pho Ga. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 60 min

  1. Dry-char onion and ginger from 1000 g chicken legs, 2000 ml water, 200 g onion, halved, 40 g ginger, halved, 2 star anise, 1 cinnamon stick, 30 ml fish sauce, 15 g sugar in a pan 5 minutes. Add all broth ingredients; simmer 60 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Noodles · About 7 min

  1. Prepare 300 g dried rice noodles, 2000 ml boiling water following the packet; drain. Remove chicken, shred meat and strain broth.

Serve · About 2 min

  1. Return chicken and sprouts from 100 g bean sprouts, 20 g coriander, 20 g Thai basil, 40 ml lime juice to boiling broth for 2 minutes. Ladle over noodles; add herbs and lime.

Tips

  • Skim the broth and keep the simmer gentle.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken thighs instead of whole legs.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pho Ga one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pho Ga?

Skim the broth and keep the simmer gentle.

What can I substitute in Pho Ga?

Use chicken thighs instead of whole legs.

Can I prepare Pho Ga ahead?

Prepare the measured ingredients for Pho Ga one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes