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Vietnamese Pho Ga (Chicken)


"Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe."
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1 h 46 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cover noodles with cold water; set aside to soak, about 30 minutes.
  2. Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  3. Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
  4. Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
  5. Top noodles with shredded chicken and ladle in broth.


  • Cook's Note:
  • To serve this "kho" style, dice reserved chicken skin into small pieces. Heat a large skillet over medium heat; add chicken skin. Cook and stir until brown and crisp. Lower heat and drain most of the chicken fat from the skillet. Add 4 cloves minced garlic; cook and stir until softened. Stir in 1 1/2 cup chicken broth, 1/2 cup soy sauce, and 2 teaspoons white sugar. Bring to a boil. Dissolve 1 teaspoon cornstarch in 3 tablespoons water; add to skillet and boil until sauce thickens, about 1 minute. Lower heat and simmer until flavors combine, about 5 minutes. Serve sauce over cooked noodles and chicken, with broth on the side.

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