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Vietnamese · Soups

Pho Ga

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.

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Representative photograph of Pho Ga.
Representative photograph of Pho Ga. Garnishes and presentation may differ. Photo credit and licence
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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

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 recipe, 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.
  • Judge Pho Ga by the texture and doneness signs in its steps. Your pan and heat affect how long Pho Ga takes to cook.

Substitutions

  • Use chicken thighs instead of whole legs.

Storage

  • Get perishable Pho Ga into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pho Ga within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pho Ga to 74°C / 165°F, stirring or turning it for even heating. When Pho Ga is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pho Ga includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pho Ga becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Pho Ga one day ahead. For Pho Ga, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pho Ga on the day of serving.

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. For Pho Ga, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pho Ga on the day of serving.

Food safety references

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

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