CHICKEN PHO

CHICKEN PHO

If you love warm, comforting soups with clean, aromatic flavor, Chicken Pho (Phở Gà) is a must-try. Pho is a beloved Vietnamese noodle soup known for its clear, fragrant broth. Traditionally simmered with toasted spices like star anise, cinnamon, cloves, and coriander. In this version, we add NPG Sand Ginger (Greater Galangal Slices) for a bright, citrusy, slightly piney aroma that makes the broth taste extra vibrant and layered.

This recipe is beginner-friendly, easy to follow, and perfect for weeknights, yet it still delivers that authentic, slow-simmered pho fragrance.

Ingredients (Serves 4)

Broth Base

  • 2 liters (about 8 cups) water

  • 1 whole chicken (about 1.2–1.5 kg) or 4 bone-in chicken thighs + 2 chicken breasts

  • 1 large onion, halved

  • 2-inch ginger, halved

NPG Whole Spices (Pho Aroma)

Seasoning

  • 2 tbsp fish sauce (adjust to taste)

  • 1–2 tsp rock sugar or brown sugar (optional, for balance)

  • Salt, to taste

Noodles & Chicken

  • 400g (14 oz) dried rice noodles (pho noodles)

  • Shredded cooked chicken (from the broth)

Toppings (Choose Your Favorites)

  • Bean sprouts

  • Thai basil or regular basil

  • Fresh cilantro

  • Lime wedges

  • Sliced chili (fresh or jalapeño)

  • Thinly sliced onion or scallions

Directions

1) Char the aromatics (adds classic pho fragrance)

In a dry pan (or directly over a flame if you can), char:

  • Onion halves (cut-side down) until browned

  • Ginger halves until lightly blistered
    Set aside.

2) Toast the NPG spices (big flavor boost)

In the same dry pan, toast for 1–2 minutes until fragrant:

  • Star anise

  • Cinnamon sticks

  • Cloves

  • Coriander seeds

  • Sand ginger slices

Tip: Keep the heat medium and mix them so they don’t burn.

3) Simmer the chicken broth

In a large pot, add:

  • Water

  • Chicken

  • Charred onion + ginger
    Bring to a gentle boil, then reduce to a low simmer.

Skim off any foam that rises in the first 10 minutes for a clearer broth.

4) Add spices and gently simmer

Place toasted spices into a spice bag/cheesecloth (or add directly and strain later). Add to the pot.

Simmer gently:

  • Whole chicken: 45–60 minutes, until cooked through

  • Chicken parts: 30–45 minutes, until cooked through

Remove chicken, let cool, then shred meat. Return bones/carcass to pot if you want a deeper broth and simmer 15–30 minutes more.

5) Season the broth

Strain the broth (especially if spices were loose).
Season with:

  • Fish sauce

  • Optional sugar

  • Salt to taste

Taste goal: savory, lightly sweet, aromatic, and clean.

6) Cook noodles

Soak or boil pho noodles according to package instructions. Drain well.

7) Assemble bowls

In each bowl:

  • Add noodles

  • Top with shredded chicken

  • Ladle hot broth over everything

Finish with your favorite toppings: herbs, bean sprouts, lime, and chili.

Serving Tip (Pho Shop Style)

Serve with a plate of toppings and let everyone customize. A squeeze of lime right before sipping makes the spices pop.

Quick Storage Notes

  • Broth keeps 3–4 days in the fridge or up to 3 months frozen.

  • Store noodles separately to avoid sogginess.

Bring home that classic pho aroma using NPG Sand Ginger, Star Anise, Cinnamon Sticks, Whole Cloves, and Coriander Seed. Simple ingredients that create a deeply fragrant, comforting bowl.

Try this Chicken Pho Soup recipe and taste the difference real whole spices make.

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