Chicken noodles soup PHỞ GÀ

Chicken Phở

Chicken phở is a traditional dish of Vietnam. In each region, phở is cooked according to its own unique taste. However, chicken phở from Hanoi is the most popular with the traditional flavours of northern Vietnam. If you have not had the opportunity to visite Hanoi, then you can try cooking chicken phở with the following recipe:

Ingredients (for 4 servings):

  • 400g of chicken lean meat
  • 500g of chicken bones
  • 1000 g of pork bones
  • 400 g of dry phở noodles: (1 package of dry phở noodles from A.T. International contains 400g)
  • 1 onion
  • 20g of fresh ginger
  • 1 fresh lemon
  • Sugar, salt, fish sauce, MSG
  • Chilli peppers, green onions, corriander




  1. Wash clean chicken bones and pork bones and thenplace them into a pot submerged with water. Bring the water to boiling and then pour it off.


  1. Wash clean the bones of the cooked blood residues. Then put the bones back into the pot and add 3 liters of cold water. Leave the pot on low heat.


  1. Grill the onion and ginger over low flame until fragrant. Then peel off the skin and getrid of any burnt sides. Wash the onion and ginger and place them in the pot to boil with bones. Once the water starts simmering,skim off foamfrom the water surface and continue to boil on low heat for another 90 minutes.


  1. Wash clean the chicken meat and place it in another pot, submerged with water. Boil the content until the meat is tender. Take out the chicken meat to cool down, then cut the meat into think slices.


  1. Decant the broth from the pot with bones to the pot with chicken meat. Then season with salt, sugar and MSG according to your taste.


  1. Soak dry phở noodles in lukewarm water for 20 minutes. After, take them out and rinse cold water over to prevent sticking. Then leave them to drain. Bring water to boil in a separate pot and then add phở noodles. Continue boiling until phở noodles are tender, then take them out and drain them again.


  1. Pick out green onions and coriander, then wash them and chop them finely. Leave the base of the green onions at 10 cm length and boil them briefly, then take them out and set aside.


  1. Put phởnoodles in a bowl, and add the chicken meat on the top. Sprinkle with finely chipped green onion, corriander and also the boiled green onion-base. Pour the chicken-pork broth over the content in the bowl.


  1. Phở is best served hot, with added fish sauce, fresh lemon and chilli peppersaccording to your taste.