🍜 Pho ga (chicken pho)

Name: Pho ga (chicken pho)
Total time: 90 min
Yield: 4
Cuisine: Vietnam · Hanoi
Ingredients: 1 whole chicken, about 1.4 kg; A 5 cm piece of ginger and 1 onion, charred; 2.5 litres water, salt and a little sugar; 400 g flat rice noodles; 4 scallions, sliced; Cilantro and Thai basil; Lime wedges and sliced chili to serve

Origin: Vietnam · Hanoi

650kcal

per serving · 500 g

130kcal

per 100 g

40 gProtein8 g / 100 g

15 gFat3 g / 100 g

80 gCarbs16 g / 100 g

Pho ga is Vietnamese chicken noodle soup: a light, clear broth simmered from a whole chicken with charred ginger and onion, served over flat rice noodles with shredded chicken. It is finished with sliced scallions and fresh herbs such as cilantro and Thai basil, with lime wedges to squeeze over. The flavour is gentler and lighter than beef pho.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

rice noodleschickengingerscallionsherbslime

Recipe

4 servings90 min

Ingredients

1 whole chicken, about 1.4 kg
A 5 cm piece of ginger and 1 onion, charred
2.5 litres water, salt and a little sugar
400 g flat rice noodles
4 scallions, sliced
Cilantro and Thai basil
Lime wedges and sliced chili to serve

Method

Put the chicken, charred ginger and onion in a pot with the water and bring to a gentle simmer.
Cook for 45–60 minutes, skimming, until the chicken is done; lift it out and shred the meat.
Strain the broth and season with salt and a little sugar.
Cook the noodles, divide into bowls and top with chicken, scallions and herbs.
Pour over the hot broth and serve with lime and chili.

How to make it lighter

Remove the skin before shredding the chicken and skim the fat from the broth.
Use more chicken breast and fewer noodles for a higher-protein bowl.
Load the bowl with herbs and scallions — they add flavour with very few calories.

History

Chicken pho developed in northern Vietnam alongside beef pho; it is often said to have gained popularity at times when beef was scarce. Today it is a standard choice at pho shops across Vietnam and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →