Phở Gà, the soul-warming chicken version of Vietnam’s iconic noodle soup, is a Hanoi classic that embodies simplicity and depth in every spoonful. Originating from the bustling streets of northern Vietnam, this dish features delicate rice noodles bathed in a fragrant, crystal-clear broth infused with ginger, star anise, and charred aromatics. Tender chicken, fresh herbs, and a squeeze of lime elevate it into a harmonious balance of comfort and vibrancy. Unlike its beef counterpart, Phở Bò, the Hanoi-style Phở Gà is lighter yet equally captivating, reflecting the refined culinary ethos of Vietnam’s capital. Below, I’ll guide you through an in-depth, authentic recipe to recreate this beloved dish at home, capturing the essence of Hanoi’s street food culture.
Ingredients (Serves 4-6)
For the Broth
- 1 whole free-range chicken (3-4 lbs / 1.5-2 kg)
- 4.5 quarts (4.5 liters) water
- 2 large yellow onions, peeled and halved
- 1 large piece of ginger (4 inches / 10 cm), halved lengthwise
- 1 daikon radish (optional, for sweetness), peeled and cut into chunks
- 1 tablespoon coriander seeds
- 4 star anise
- 4 whole cloves
- 1 cinnamon stick (3 inches / 8 cm)
- 1 tablespoon fennel seeds
- 1 tablespoon cardamom pods
- 2 tablespoons fish sauce (preferably Vietnamese, like Red Boat)
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 small piece rock sugar (optional, for subtle sweetness)
For the Noodles and Assembly
- 1 lb (450 g) dried flat rice noodles (bánh phở, 1/16-inch wide)
- 1 small yellow onion, thinly sliced and soaked in cold water
- 4 scallions, green parts thinly sliced, white parts reserved
- 1 small bunch cilantro, leaves and tender stems
- 1 small bunch Thai basil
- 1 cup mung bean sprouts
- 2-3 limes, cut into wedges
- 2-3 Thai chilies, thinly sliced
- Hoisin sauce (optional)
- Sriracha or chili oil (optional)
Garnishes
- Freshly ground black pepper
- Fried shallots (optional, for extra crunch)
Equipment
- Large stockpot (8-10 quarts)
- Fine-mesh skimmer
- Tongs
- Charcoal grill, gas burner, or broiler (for charring aromatics)
- Cheesecloth or spice bag (for spices)
- Large bowl for soaking noodles
Step-by-Step Recipe
Step 1: Prepare the Chicken and Initial Broth
- Clean the Chicken: Rinse the whole chicken under cold water, removing any excess fat or innards. Pat dry with paper towels.
- Parboil for Clarity: Place the chicken in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 3-5 minutes, skimming off any foam or impurities that rise to the surface. This step ensures a clear broth, a hallmark of Hanoi-style Phở Gà.
- Rinse and Start Fresh: Drain the water, rinse the chicken to remove any remaining impurities, and clean the pot. Return the chicken to the pot and add 4.5 quarts (4.5 liters) of fresh cold water.
- Simmer Gently: Bring the water to a gentle simmer over medium heat. Reduce to low, partially cover, and let the chicken cook for 25-30 minutes, skimming occasionally to keep the broth clear.
Pro Tip: Avoid a hard boil to prevent cloudiness. A slow simmer coaxes out the chicken’s flavor without muddying the broth.
Step 2: Char the Aromatics
- Prepare Onions and Ginger: While the chicken simmers, char the halved onions and ginger to unlock their smoky, sweet notes. Place them directly on a gas burner flame, a charcoal grill, or under a broiler. Turn occasionally until blackened and charred (about 5-7 minutes).
- Peel and Add: Scrape off excess char from the ginger and onions, leaving some for flavor. Add them to the simmering pot with the chicken.
Why Char? Charring adds a distinctive depth to the broth, a technique rooted in Hanoi’s phở tradition. For more on Vietnam’s culinary heritage, check out Hanoi’s vibrant food scene.
Step 3: Toast and Add Spices
- Toast Spices: In a dry skillet over medium heat, toast the coriander seeds, star anise, cloves, cinnamon stick, fennel seeds, and cardamom pods for 2-3 minutes until fragrant. Stir to prevent burning.
- Bag the Spices: Place the toasted spices in a cheesecloth or spice bag and tie securely. Add the spice bag to the broth.
- Season the Broth: Add the daikon radish (if using), fish sauce, salt, sugar, and rock sugar. Stir gently to combine.
Note: The spices are the soul of Phở Gà, but Hanoi-style keeps them subtle, letting the chicken shine. Adjust fish sauce or salt later if needed.
Step 4: Cook and Shred the Chicken
- Check the Chicken: After 25-30 minutes of simmering, check if the chicken is cooked (internal temperature of 165°F / 74°C at the thigh). If done, remove it with tongs and set aside to cool.
- Shred or Slice: Once cool, remove the skin (reserve for crispy garnish if desired) and shred the meat into bite-sized pieces or thinly slice the breast. Cover and refrigerate until ready to serve.
- Return Bones: Add the chicken bones back to the pot to deepen the broth’s flavor. Simmer the broth for an additional 2-3 hours on low, skimming occasionally.
Pro Tip: For extra richness, simmer up to 4 hours, but 3 hours is sufficient for a flavorful, Hanoi-style broth.
Step 5: Strain and Adjust the Broth
- Strain: Remove the bones, spice bag, and vegetables from the broth using a fine-mesh skimmer or strainer. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot for clarity.
- Taste and Adjust: Reheat the broth and taste for seasoning. Add more fish sauce, salt, or sugar if needed. The broth should be savory, slightly sweet, and aromatic, with a clean finish.
- Keep Warm: Keep the broth at a gentle simmer until ready to assemble.
Step 6: Prepare the Noodles and Garnishes
- Soak the Noodles: Place the dried rice noodles in a large bowl and cover with warm (not hot) water. Soak for 20-30 minutes until pliable but not fully soft.
- Cook the Noodles: Bring a pot of water to a boil. Drain the soaked noodles and cook for 2-3 minutes until al dente. Drain and rinse briefly under cold water to stop cooking.
- Prep Garnishes: Drain the soaked onion slices. Arrange scallions, cilantro, Thai basil, bean sprouts, lime wedges, and chilies on a platter for serving. If using, prepare fried shallots or crispy chicken skin.
Fun Fact: The fresh herb platter is a hallmark of Vietnamese dining, letting diners customize their bowl. Learn more about Vietnam’s herb culture at Vietnam’s culinary traditions.
Step 7: Assemble the Bowls
- Portion Noodles: Divide the cooked noodles evenly among large soup bowls (about 1 cup per bowl).
- Add Chicken and Onion: Place a portion of shredded or sliced chicken on top of the noodles, along with a few slices of soaked onion and a sprinkle of scallion greens.
- Ladle Broth: Bring the broth to a rolling boil, then ladle 2-3 cups of hot broth over each bowl, ensuring the noodles and chicken are submerged. The hot broth will gently warm the ingredients.
- Garnish: Sprinkle with freshly ground black pepper and fried shallots (if using). Serve immediately with the herb platter, lime wedges, chilies, and optional hoisin or sriracha on the side.
Step 8: Serve and Enjoy
Encourage diners to customize their Phở Gà by adding herbs, squeezing lime, or tossing in chilies for heat. Stir gently to blend the flavors, and slurp the noodles with chopsticks while sipping the broth with a spoon—a true Hanoi experience. The interplay of tender chicken, silky noodles, and fragrant broth is pure magic.
Tips for Success
- Broth Clarity: Skim diligently and simmer gently for a clear, professional-looking broth.
- Fresh Ingredients: Use the freshest herbs and high-quality fish sauce for authentic flavor.
- Make Ahead: The broth can be made a day in advance and refrigerated. Skim off any fat before reheating.
- Storage: Store leftover broth, chicken, and noodles separately. Reheat broth and assemble fresh bowls to avoid soggy noodles.
Why Phở Gà Matters
Phở Gà is more than a dish—it’s a cultural touchstone, a testament to Hanoi’s ability to create profound flavor from humble ingredients. Whether enjoyed at a street stall or your dining table, it’s a reminder of Vietnam’s enduring love affair with food. So gather your ingredients, channel the spirit of Hanoi, and savor the journey of crafting this iconic bowl.
Have you made Phở Gà before, or is this your first dive into Vietnamese cooking? Let me know how it goes!
