Pho Cafe's Chicken Pho
Light and fragrant Vietnamese chicken pho with tender poached chicken breast, aromatic ginger-spiced broth, rice noodles, and fresh herbs.
Contains Allergens
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Why you'll love it
Phở Gà is the chicken version of Vietnam's national dish - lighter and quicker to make than beef pho but equally delicious. The broth is crystal clear, fragrant with ginger and star anise, and has a delicate yet deeply satisfying flavour. This recipe delivers authentic Vietnamese flavours in just over an hour.
About the original
Pho restaurants offer chicken pho (Phở Gà) as a lighter alternative to beef versions. In Vietnam, chicken pho is often enjoyed when someone is feeling under the weather - it's considered nourishing and gentle. The result is a bowl that's both comforting and refreshing.
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Ingredients
For the Broth
- 4 piece Chicken Breast
- 2 piece White Onion — halved
- 10 cm Fresh Ginger — sliced
- 3 piece Star Anise
- 1 stick Cinnamon Stick
- 4 piece Whole Cloves
- 1 tsp Coriander Seeds
- 3 tbsp Fish Sauce
For Serving
- 400 g Fresh Pho Noodles
- 200 g Bean Sprouts
- 1 bunch Thai Basil
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint
- 4 piece Spring Onions — sliced
Method
Char the onions and ginger over an open flame until lightly blackened (5-7 minutes). Toast the spices in a dry pan for 2-3 minutes.
In a large pot, add 2.5 litres of cold water, chicken breasts, charred onions and ginger, and toasted spices. Bring to boil over high heat.
Once boiling, reduce heat to low and simmer gently for 25-30 minutes until chicken is cooked through. Skim off any foam.
Remove the chicken breasts and let rest for 5 minutes. Once cool enough to handle, shred or slice the chicken thinly. Cover and keep warm.
Strain the broth through a fine-mesh sieve. Season with fish sauce to taste. Keep hot.
Cook the noodles according to package instructions. Drain well.
Divide noodles among 4 large bowls. Top with shredded chicken. Ladle the piping hot broth over. Serve with bean sprouts, fresh herbs, spring onions, and lime wedges.
Tips & Variations
- Use chicken thighs instead of breasts for more flavour and moisture.
- For an even richer broth, add chicken wings or a carcass and simmer for 90 minutes.
- Charring the ginger is especially important in chicken pho as it adds depth to the lighter broth.
- Don't overcook the chicken or it will be dry.
FAQs
- What's the difference between chicken and beef pho?
- Chicken pho has a lighter, clearer broth that's quicker to make (1 hour vs 3+ hours). It's more delicate in flavour but equally aromatic with ginger and star anise.
- Is chicken pho healthier than beef pho?
- Generally yes - chicken pho is lower in fat and calories, especially if you use breast meat and remove the skin. A bowl typically has around 350-400 calories compared to 450-500 for beef pho.
Nutrition (per serving)
| Calories | 385 kcal |
|---|---|
| Protein | 36 g |
| Fat | 8 g |
| Carbs | 42 g |
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