Vietnamese Phở Gà- Chicken Phở That Heals Everything

Anytime someone in our family is sick, this is what my mom makes — chicken phở (phở gà). 🍜

My mom recently flew in to help take care of me, and without asking what I wanted to eat, she did what she’s always done. She went straight to the kitchen. Because like most Asian moms, my mom shows love through food.

Her phở is super easy and it’s all about a few simple ingredients, added in the right order, and finished with her signature fresh herb mix that gives the broth that unmistakable phở aroma.

This is comfort in a bowl- clean, soothing, and deeply nourishing.

Why This Phở Gà Is So Special

My mom’s chicken phở is light but flavorful, rich without being heavy. The broth is clear, aromatic, and calming — the kind of soup that makes you feel better after the very first sip.

The secret isn’t fancy ingredients. It’s patience and a whole lot of love.

Ingredients

For the broth:

• 1 whole chicken, quartered

• Cold water (enough to fully cover the chicken)

• 1 onion

• 1 large knob of ginger

• 2–3 shallots

• Toasted phở spices (Dad’s Spice Kit can be purchased -here-)

• Rock sugar (about 8 small pieces from Spice Kit, or 1 tbs white sugar)

• 1/2 tbs mushroom powder (from Spice Kit)

• Salt, to taste (Start with 2 tbs of kosher or sea salt)

• Fish sauce to taste (about 3 tbs of Son Fish sauce)

For serving:

• Bánh phở (rice noodles)

• Shredded chicken

• Fresh cracked black pepper

Her Fresh Herb Mix (the finishing touch):

• Cilantro

• Green onions

• Optional: Thai basil or culantro (depending on what she has)

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5 Top Tips for My Mom’s Perfect Phở Gà

1. Always start with cold water
   It makes a cleaner, clearer broth.

2. Never skip skimming
   This is the difference between cloudy soup and restaurant-quality phở.

3. Char your aromatics properly
   That light burn equals depth, natuaral sweetness from the onions, and fragrance — don’t be afraid of a little black char.

4. Keep the simmer gentle
   A continuous rolling boil will ruin the clarity and texture of the broth.

5. Check the chicken after 45 minutes.
   Overcooking will cause the meat to become dry and chewy. Once shredded, you can return the bones to the broth and simmer longer for a deeper, more flavorful broth.

6. Cilantro and Scallion roots: Optional but they contribute to the final flavor balance of the broth. These herbs have delicate, bright aromatics that can disappear if cooked too long, so adding them in the last 10–15 minutes lets their essence gently infuse the broth without losing their freshness. Scallions contribute a sweet, mild onion flavor and add freshness without overpowering the broth, while cilantro brings a citrusy, fragrant note that helps cut through the richness and complements the deep umami of the simmered chicken and spices. This subtle layering of flavors is part of what makes pho broth taste complex yet clean.

Ingredients

Broth

• 1 whole chicken (3½–4½ lb), quartered

• 32 cups of water (8 quarts)

• 1 large yellow onion (charred)

• 4 inch piece fresh ginger, sliced lengthwise (charred)

• 3 shallots (charred)

• 1 phở spice sachet (purchase Spice Kit -here-)

  • 1 cinnamon stick

  • 3-5 star anise

  • 1 tbs coriander seeds

  • 3 tsp fennel seeds

  • 3 whole cloves

• 1 tablespoon rock sugar (or 8 small pieces of rock sugar from Spice Kit)

• 2 tbs kosher salt

• Fish sauce to taste (about 4 tbs of Son Fish Sauce- please note all fish sauce is not made equally so this is based on Son Fish Sauce, stronger fish sauces will require less fish sauce)

• Cilantro roots, scallion roots/bulbs (optional)

Noodles & Toppings

• 1 pound dried bánh phở (rice noodles)

• Shredded chicken (from the broth)

• Freshly cracked black pepper

Mom’s Fresh Herb Mix (Finishing Step)

• ½ cup finely chopped cilantro

• ¼ cup finely sliced scallions

• 1/2 thinly sliced red onion or white onion

• Optional: small pinch of white pepper

Instructions

Make the broth

Place the quartered chicken along with chicken bouillon into a large pot and cover with cold water. Bring to a boil over high heat.

Once the water reaches a boil, and bubbles/impurities form to the top- reduce to simmer and carefully skim off any foam and impurities that rise to the surface. This step is important for a clean, clear broth.

Char the aromatics

Char the onion, ginger, and shallots directly over a gas flame or in a dry pan until blistered and fragrant. Add them to the pot.

Build flavor

Lightly toast the phở spices in a dry pan until aromatic, then add them to the broth. Add the rock sugar and salt.

Lower the heat to a gentle simmer and partially cover the pot. The broth should bubble lightly, not boil aggressively.

Simmer

Simmer uncovered for 60–75 minutes, skimming occasionally. Check the chicken after about 45-60 minutes. Pull when cooked through, the meat should be tender, and the broth should smell warm and aromatic.

Remove chicken and strain

Remove the chicken from the pot and let it cool slightly. Shred the meat and discard the bones or add them back into the broth for a more savory broth if you have time.

Strain the broth if you prefer it extra clear, then return it to the pot and adjust the seasoning as needed — sugar for a touch of sweetness, salt for salinity, and fish sauce for extra umami.

In the last 15 min or so add the fresh scallion and cilantro roots.

Prepare noodles

Cook the bánh phở noodles according to package instructions. Drain and rinse briefly with warm water to remove excess starch.

Assemble

Divide noodles into bowls and top with shredded chicken. Ladle hot broth over everything and finish with freshly cracked black pepper.

Finish with the herb mix

Just before serving, sprinkle each bowl with Mom’s fresh herb mix. This final step brightens the broth and gives the phở its signature, comforting flavor.

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Dad’s Top 10 Beef Pho Tips:

This guide shares my dad’s ten essential techniques for making a rich, clear beef phở broth—from charring aromatics to timing spices and balancing sweetness, salt, and umami.

Dad’s Pho Spice Mix:
This kit includes almost everything you need to make a proper pot of phở at home, including rock sugar, optional MSG, and mushroom powder for aromatic broth.

Digital Product: A complete guide and recipe for crafting authentic Northern-style beef pho — including our full list of tips and tricks for a flavorful, crystal-clear broth.

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