Ingredients

• 1 whole chicken, 1.6–1.8 kg (3½–4 lb), giblets removed
• 2.8 L (12 cups) cold water, plus a little hot water if needed
• 2 medium yellow onions (about 350–400 g), halved; reserve ½ small onion for serving
• 100 g (3½ oz) fresh ginger, split lengthwise
• 1 tbsp whole coriander seeds
• 2 whole cloves
• 1 small star anise (optional, for a lightly spiced broth)
• 2 tsp fine sea salt to start, plus more to taste
• 1 tbsp (12 g) rock sugar or granulated sugar
• 2 tbsp (30 ml) fish sauce, plus more to taste
• 400 g (14 oz) dried flat rice noodles (bánh phở)
• 4 scallions, finely sliced
• ½ cup chopped cilantro, washed
• 1 lime, cut into wedges
• Fresh Thai basil, sliced chili, bean sprouts and black pepper, optional, to serve

How to make phở gà

1. Char the halved onions (except the reserved serving piece) and split ginger, cut-side down, in a dry heavy skillet over medium-high heat for 8–10 minutes, turning until browned in patches. Remove loose blackened flakes. Toast the coriander seeds, cloves and optional star anise in the skillet for 1–2 minutes until fragrant; place spices in a tea infuser or small spice bag.
2. Place the whole chicken in a stockpot large enough to hold it comfortably. Add 2.8 L (12 cups) cold water, the charred onion and ginger, salt and sugar. Bring gradually to a gentle simmer over medium heat, about 15–20 minutes, and skim off foam. Do not wash the raw chicken or allow a rolling boil.
3. Add the spice bag. Partly cover and simmer very gently for about 35–45 minutes, checking early if the bird is small. Use a food thermometer: the thickest breast, innermost thigh and inner wing must each reach at least 165°F (74°C), without the probe touching bone. Time alone does not establish doneness.
4. Transfer the cooked chicken to a clean tray. Once cool enough to handle safely, remove the meat and slice or shred it; cover and refrigerate if not serving promptly. Return the skin and bones to the simmering broth and cook gently for another 25–30 minutes to deepen the flavor.
5. Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Add hot water if needed to yield about 2.4 L (10 cups) broth. Stir in fish sauce, taste and adjust salt or fish sauce a little at a time. The broth should be fragrant and savory, with restrained spice.
6. Cook the rice noodles in a separate pot according to their package directions; drain thoroughly. Thinly slice the reserved raw onion and soak in cold water for 10 minutes, then drain. Divide hot noodles among six bowls; add cooked chicken, onion, scallions and cilantro.
7. Bring the strained broth back to a full simmer and ladle roughly 400 ml (1⅔ cups) into each bowl. Serve immediately with lime, black pepper and optional basil, chili or bean sprouts on the side. If the cooked chicken was chilled, reheat it thoroughly to 165°F (74°C) before serving.

Cooking tips and substitutions

Keep the broth clear: Skim the early foam and maintain a gentle simmer instead of a rolling boil. A little fat on top is normal.

Use spices sparingly: Coriander is the main accent in this version. Star anise is optional; too much can overwhelm the chicken.

Make ahead: Store noodles, cooked chicken and broth separately so the noodles do not become mushy.

Allergens: Fish sauce contains fish; check brand labels for other allergens. Rice noodles are often gluten-free, but verify the package.

Food safety and storage

Never rinse raw poultry. Use a food thermometer to confirm the breast, inner thigh and inner wing of the whole chicken reach 165°F (74°C). Refrigerate chicken and broth in shallow containers within 2 hours (1 hour if above 90°F/32°C); keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C).

More Vietnamese recipes

Try Bún Bò Huế for a bolder noodle soup, Gà Kho Gừng for ginger chicken with rice, or Gỏi Cuốn for a fresh starter.