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By epicurious
Classic Chicken Pho (Phở Gà)
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Updated at: Sat, 20 Dec 2025 15:06:43 GMT
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Ingredients
8 servings
4 inchginger
chubby -, section, unpeeled
1 poundyellow onion
unpeeled
3 poundschicken parts
such as backs, necks, wings, feet, and drumsticks
1whole chicken
rinsed and patted dry
5 quartswater
2 tablespoonscoriander seeds
4whole cloves
1 bunchcilantro
small
0.5 ounceyellow rock sugar
chinese
1 ½ tablespoonsfine sea salt
3 tablespoonsfish sauce
565gflat rice noodles
dried, narrow, or 2 pounds (900 g) fresh pho noodles
chicken
cooked, from the broth, cut or torn into bite - size pieces about 1/4 - inch, 6 - mm, thick
90gyellow onion
medium, or red, thinly sliced against the grain and soaked in water for 10 minutes
3green onions
thinly sliced, green parts only
½ cupfresh cilantro
chopped, leafy tops only
pepper
optional
ginger dipping sauce
optional, garnish plate 8
Instructions
View on epicurious
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