Authentic 20-Minute Chicken Pho (Phở Gà) Recipe: Easy Home Cooking

What is Chicken Pho (Phở Gà)?

Pho is the iconic national dish of Vietnam, a country famous for its high-quality rice production. While the original version often features a complex beef broth (Phở Bò), this recipe focuses on Phở Gà—a lighter, chicken-based soup that is incredibly fragrant and quick to prepare.

By using chicken thighs and broth granules, you can recreate this ethnic classic at home faster than a plate of spaghetti!

Key Components

The Noodles: Flat rice noodles called Phở. (Unlike Chinese Bifun, which is usually thinner).
The Seasoning: A base of fish sauce (Nước mắm), which provides a deep umami flavor.
The Finish: A generous squeeze of lime and a handful of fresh coriander (cilantro).

Easy chicken pho recipe with an attractive coriander flavor

Ingredient Insights

Coriander (Phakchi)

Known as Pakuchi in Japan, this herb is called Coriander in the UK and Cilantro in the US. In Japanese cooking, it is common to refer to the seeds as “Coriander” and the leaves as “Pakuchi.” Its unique, bold aroma is the soul of Southeast Asian cuisine.

Fish Sauce

A savory liquid made from fermented fish. It goes by many names:

Vietnam: Nước mắm
Thailand: Nam Pla
Cambodia: Teuk TreiWhile soy sauce can be a substitute in a pinch, the authentic “ethnic” funk of fish sauce is highly recommended for this recipe.

Recipe: Easy Home-Style Chicken Pho

Serves: 2 | Prep & Cook time: ~20 mins

Nutrition Facts (Per Serving)

Calories	Protein	Fat	Carbs	Salt Equivalent
460 kcal	23.5g	15.0g	59.7g	6.2g

Ingredients

140g Dried Pho noodles
200g Chicken thigh
800ml Water
100g Bean sprouts
20g Fresh coriander (cilantro)
1/2 Lime (cut into wedges)

Seasonings (☆):

30g Fish sauce (Nước mắm)
6g Chicken broth granules (bouillon)
2g Salt
1g Dried Red Chillipepper (optional)

Cooking Instructions

フォーPho topped with shrimp (Phở gà con tôm)

Prep the Noodles: Soak the dried pho noodles in lukewarm water to soften them while you prepare the soup.
Make the Broth: Bring 800ml of water to a boil. Add the chicken thighs (and coriander roots if available for extra aroma).
Simmer & Skim: Once the chicken is cooked through, add the Seasonings (☆). Be sure to skim off any foam (lye) rising to the surface to keep your broth crystal clear.
Add Crunch: Toss in the washed bean sprouts and simmer briefly until just tender.
Prep the Chicken: Remove the chicken thigh from the pot and slice it into bite-sized pieces.
Cook the Pho: Boil the pre-soaked noodles in a separate pot (or in the broth, depending on package instructions) until tender, then rinse briefly.
Assemble: Place the noodles in a deep bowl and pour the hot soup over them.
Garnish: Top with the sliced chicken, fresh coriander, and a squeeze of lime. Serve immediately!

🔓Pro Tip: If you want a more authentic “street food” taste, add a few slices of raw red onion or scallions on top before serving!

Pho topped with shrimp (Phở gà con tôm)海老のフォー — **For more information on pho, check out this article**　👉　Healthy Shrimp Pho Recipe With An Attractive Ethnic Flavor

**Pho is a type of rice noodle originating from Vietnam, while bifun is a type of rice noodle originating from China. Check out the bifun recipe here.** 👉　Yaki Bifun (Stir-Fried Rice Vermicelli With Oyster Sauce)

**Here is the recipe for Gapao rice, a classic dish using fish sauce.**　👉　Gapao rice（Thai Basil Stir-Fry ）

📖Read the Japanese version of this article here! [お家で20分！本格チキンフォー（フォー・ガー）の簡単レシピ｜本場の味を再現]　　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!