Vietnamese Pho Ga with Ginger-Scented Chicken Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 100 minutes pairs bone-in, skin-on chicken thighs, medium, halved yellow onion, inch piece, sliced 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.

Prep: 25 min Cook: 75 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vietnamese Pho Ga with Ginger-Scented Chicken Broth take to make?

Total time is about 100 minutes (25 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Pho Ga with Ginger-Scented Chicken Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, halved yellow onion from drying out.

Can I substitute ingredients in Vietnamese Pho Ga with Ginger-Scented Chicken Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Pho Ga with Ginger-Scented Chicken Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vietnamese Pho Ga with Ginger-Scented Chicken Broth?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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