Pho Ga with Ginger-Scented Chicken Broth

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A comforting bowl of delicate chicken noodle soup infused with ginger and star anise, topped with fresh herbs and crunchy bean sprouts. This Vietnamese-inspired soup recipe, ready in about 100 minutes, pairs chicken thighs, yellow onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 1 medium, halved yellow onion
• 3-inch piece, sliced fresh ginger
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 8 oz rice noodles (pho noodles)
• 2 cups bean sprouts
• 1/2 cup, chopped fresh cilantro
• 1/2 cup fresh Thai basil
• 4 lime wedges
• 1/4 cup jalapeño slices

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 1 medium halved yellow onion and 3-inch sliced fresh ginger over an open flame or under a broiler until blackened, about 5 minutes, then rinse under hot water to remove soot.
2. Step 2: In a large pot, add 1.5 lbs bone-in, skin-on chicken thighs, charred onion, charred ginger, 3 whole star anise, 1 cinnamon stick, 4 whole cloves, and 12 cups water. Bring to a boil, then reduce to a gentle simmer for 1 hour, skimming foam occasionally.
3. Step 3: After simmering, remove chicken and set aside to cool. Strain broth through a fine mesh sieve back into the pot.
4. Step 4: Add 3 tbsp fish sauce, 1 tbsp rock sugar, and 1 tsp salt to the broth. Adjust seasoning to taste, keeping broth clear and balanced.
5. Step 5: Remove skin and bones from cooled chicken thighs and shred the meat.
6. Step 6: Soak 8 oz pho rice noodles in warm water for 20 minutes, then briefly blanch in boiling water for 1 minute until tender but firm. Drain well.
7. Step 7: Divide noodles among 4 bowls. Top each with shredded chicken, 1/2 cup bean sprouts, chopped 1/2 cup fresh cilantro, and 1/2 cup fresh Thai basil.
8. Step 8: Ladle hot broth over the bowls. Serve immediately with lime wedges and sliced jalapeños for garnish.