Enjoy this Pho Ga Recipe (Vietnamese Chicken Noodle Soup) which is all about the flavourful broth. This Chicken Pho is not a starter soup, it is a meal. Add the toppings to enhance the flavour of the broth and you’ve got a scrumptious meal that makes this Vietnamese dish a family favourite.
- 12 cups of Chicken Stock
- 3 on the bone skinless chicken breasts
- 2 tablespoons of light brown
- 3 ½ tablespoons of fish sauce
- White onion, peeled (size of a small apple is good)
- 1 ½ cinnamon sticks
- 10 star anise
- 3-inch piece of ginger sliced thinly
- 8 cloves
- ¾ tsp of salt
- Large Soup Bowl – it’s a meal remember
- 9 oz of pho rice noodles, 1/16 inch size is the best. Thinner noodles like vermicelli can be used but the texture and taste is not the same.
Toppings – Add the ones you want
- Thai Basil
- Green Onions
- Bean Sprouts
- Red chilli peppers
- Sliced white onions
- Add all of the broth ingredients except the salt to the slow cooker.*
- Cook on the low setting of the slow cooker for 6-8 hours. Each slow cooker is different so you will have to gauge yours for cooking times.
- Every few hours skim off the “scum” that has risen to the top of the broth. Do this every few hours.
- Around 5-6 hours (depending on your slow cooker) see if the chicken breasts are thoroughly cooked. It will be easy to tell as they will fall apart. Shred one of the chicken breasts and set aside. Leave the remaining two in the slow cooker until you’re done cooking the broth.
- Once broth is cooked add the salt and let it simmer another 10 minutes on low.
- Strain the broth so that all the herbs, onion, ginger etc.. is no longer in the broth
- Keep broth on warm until ready to serve.
- Prepare the rice noodles as per packet instructions, just prior to serving. Drain well (excess water will dilute the broth).
- Place noodles in large bowls. Top with chicken, add broth (but make sure to strain out any of the herbs like the star anise) so that it covers the noodles and sits above the noodles but doesn’t drown the chicken.
- Pile on toppings of choice. My favourites and the most common are the Thai Basil (a must imo), lime, Sriracha. Common choices also include chopped green onions, thinly sliced white onion and bean sprouts. I’m not a raw onion or green onion fan so I don’t add those to mine but most people do.
Remember this Vietnamese Pho Ga is a meal not a starter soup. So use big bowls and add a generous amount of broth, it should cover the noodles entirely and touch the bottom of the toppings.
*You can make the chicken stock from scratch if you don’t want to use store-bought stock. To do that you can use a whole cooked roasting chicken but just the carcass. Add the cooked chicken meat during the last hour to infuse some of the broth flavour.
You can also use skinless bone-in chicken thighs about 2 kg/4.4 lbs to create your own stock. Some people prefer this meat. I like either one so it depends if you like chicken breasts or chicken thighs more. Thighs will have a different texture too but it’s all good.
You can also use chicken thighs bone in (no skin) for the stock about 2kg/4lbs
You can make the broth and freeze for up to 3 months, or refrigerate up to 5 days. Reheat until it’s piping hot. Do not scoop off chicken fat that thickens in fridge – it’s essential for flavour in the broth.
- Serving Size: 1 large bowl
Keywords: Pho Ga Recipe, Vietnamese chicken noodle soup, Chicken Pho, Soup, Slow cooker soup, crockpot pho, crockpot soup