Chicken Phở Recipe (Easy, Authentic Vietnamese Chicken Noodle Soup) (2024)

Aside from bánh mì, phở is the other smash hit that put Vietnamese cuisine on the map in America and around the globe. It’s a humble soup that uses affordable ingredients and turns them into a flavorful and aromatic food staple.

This is something I grew up eating as a kid at home, and at the phở restaurant my parents owned. After moving out I visited many phở restaurants, but only a few that specialize in chicken (phở gà) in Little Saigon, but nothing beats a customized home chicken phở recipe and being reminded of mom’s cooking.

At my parent’s restaurant, and I bet the same holds true at other ones, quality is sacrificed for commercial viability; This could mean using less chicken and more MSG to boost flavor. This is why I’m unlikely to ever find phở gà that tastes better than momma’s homemade recipe here.

Making phở is as easy as other chicken noodle soups (like miến gà or súp nui gà), except with a twist on the seasoning and aromatics. Of course you have a slew of Vietnamese herbs that pair with this soup like many other Vietnamese dishes. For this one we have bean sprouts (I like it blanched), Thai basil, ngo gai, lemon, and fresh chiles.

The broth

Some say that a clear broth is an important quality in phở, however, my mom says it doesn’t necessarily matter. Flavor is what matters. To me, a slightly cloudy broth with killer taste beats a clear, improperly made soup anyday. Clarity is a nice bonus, but not crucial.

The spices and aromatics

What’s important is the aromatics and spices that you add to your broth to create that hallmark phở taste. Roasting the ginger and onion intensifies the flavor through the maillard reaction. Star anise pod is the main seasoning that makes phở stand out from other soups, and immediately recognizable as phở which is true of beef phở too.

The chicken

I used to only eat skinless white meat as a kid and finally came to my senses after college–dark fattier chicken meat is where it’s at. It’s also important to use good quality (organic if possible), chicken for this recipe. I recommend cutting or shredding the chicken for easy eating.

How to properly eat phở

There’s been some controversy regarding the “correct” way to eat phở; Is it okay to add hoisin and Sriracha? Some note that the addition of these sauces in phở is caused by the commercialization of (less flavorful) ethnic food in American restaurants, or difficulties in finding fresh traditional Vietnamese ingredients, which give phở a more authentic flavor, in America.

I’m of the opinion that people are allowed to do what they want with their own food. For me, I like to taste the broth as it was meant to be tasted, and dip slices of meat into a tray of hoisin and Sriracha on the side. Still get the sauce punch occasionally, and get the broth how it was meant to be.

If you want extra help learning how to eat with chopsticks, you can also check out this easy chopstick tutorial.

What is phở?

Phở is a Vietnamese noodle soup that is made with thin rice noodles, various types of meats like chicken or brisket, bean sprouts, and a handful of herbs.

Is chicken phở healthy?

Chicken phở is pretty healthy if you use minimally processed ingredients, lots of healthy aromatics, spices, herbs, and veggies. You can make it even healthier by choosing leaner meats and avoiding processed dipping sauces, too.

What does chicken phở taste like?

Chicken phở is similar to its American cousin chicken soup; It’s comforting, filling, but has a different blend of aromatics and spices. This soup tastes fresher since the veggies and herbs aren’t stewed, but instead added in right before serving.

Other delicious chicken soups to try

• Cháo Gà (Vietnamese Chicken Rice Porridge / Congee)
• Vietnamese Chicken Noodle Soup Recipe (Súp Nui Gà)