All About Phở Gà

Fact: Phở gà was initially frowned upon by phở purists, but it is extremely popular nowadays.

Phở Gà (Chicken Pho): Basic Information

Pronunciation

/fuh gaah/

Alternative Name(s)

Dish Type

Noodle soups, rice dishes

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Phở Gà (Chicken Pho): Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Hanoi

Popular Phở Gà (Chicken Pho) Variations

Phở Gà Trộn

Phở Gà (Chicken Pho): Ingredients and Preparation

Main Ingredients

Phở noodles, chicken, herbs, and chicken broth.

Main Cooking Method

Boiling and simmering

Preparation Process

Cooking the broth, preparing the chicken and noodles, assembling phở gà.

Phở Gà (Chicken Pho): A Deep Dive

Cultural Significance

The second most popular phở variation in Vietnam

Taste

Savory

Texture

Soft noodles, tender meat

Aroma

Subtle and fragrant

Color

Clear to brown broth, white noodles, green herbs

Serving Style

In medium to large bowls and eaten with a spoon and chopsticks

Serving Temperature

Hot

Accompaniment

Drinks: Traditional Vietnamese iced coffee (cà phê sữa đá) or iced tea
Accompaniments and Add-ons: Lime wedges, chili sauce, pickled garlic, quẩy (fried breadstick)

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

404 calories, according to data of Nutritionix for one bowl (753 grams/1.66 pounds) of phở gà.

Popularity

Worldwide, especially in Vietnam and the US.

Popular Similar Dishes

Ramen
Bún Bò Huế
Soto Ayam
Kuyteav
Taiwanese Beef Noodle Soup
Caldo de Res
Laksa

Popular Dining Area

Local households, street vendors, and restaurants.

Phở gà, or chicken phở, is a traditional Vietnamese noodle soup made with phở noodles (flat, thin rice noodles), chicken, chicken broth, and fragrant herbs. It is the second most popular phở variation, after phở bò (beef phở), and is also considered a national dish of Vietnam.

Firm and juicy free-range chicken is the preferred ingredient for preparing phở gà, which is a favorite street food. The most favored cuts are đùi gà (chicken thighs) and lườn gà (chicken breasts).

Lòng gà (chicken internal organs) and trứng non (immature chicken eggs) are also common add-ons. Compared to phở bò, phở gà takes less time to prepare the broth and has a lighter and more rustic flavor.

In addition, phở gà has an aromatic broth flavored with various Vietnamese spices, such as star anise, cloves, cardamom, and cinnamon.

Stay tuned for more interesting information about this phở variety, like its history, benefits, and drawbacks. I will also address common concerns about chicken phở and recommend similar dishes.

Key Points

Phở gà is a Vietnamese noodle soup and phở variation invented in 1939 in Hanoi.
Phở gà is made with phở noodles, chicken (usually chicken thighs and breasts), chicken broth, and fragrant herbs.
From a replacement for phở bò (beef phở), phở gà is now a renowned dish in its own right.
Phở gà has a milder flavor than phở bò.

Phở Gà Images

What Is the History of Phở Gà?

Chicken phở first appeared in Hanoi in 1939 as a substitution for beef phở. At that time, beef was available on Monday and Friday, so phở shops had to close down on those days. Some vendors experimented with chicken, creating a new version of phở.

The initial reactions to chicken phở were mixed because many people criticized it as lacking the depth of beef phở. But this phở variation eventually grew in popularity and spread to Southern Vietnam as well as many countries around the world.

Today, chicken phở is the second most renowned phở variant. Read on to discover the advantages that make this noodle soup achieve such status and the disadvantages that hold it back.

Pros and Cons of Eating Phở Gà

Phở gà has the following upsides and downsides.

Pros

Nutritional value: Chicken phở is rich in healthy carbs, protein, minerals, and essential vitamins, not to mention fiber and antioxidants from accompanying herbs.
Low fat content: With lean chicken as the main ingredient, chicken phở can be relatively low in fat compared to other dishes.
Gluten-free dish: Chicken phở has no gluten and makes a suitable dish for people with celiac disease.
Comfort food: Many people find a hot bowl of phở gà a comforting meal, especially during colder months or when feeling under the weather.

Cons

Sodium content: Phở gà might contain a high amount of salt or accompany salty condiments.
Time-consuming preparation: Although it takes less time to make chicken phở than beef phở, making the chicken broth from scratch can still be a time-consuming process.

Now that you’re familiar with the pros and cons of chicken phở, I will delve into frequently asked questions about this Vietnamese noodle soup.

Phở Gà FAQs

Since lean chicken is generally lower in saturated fats than beef, phở gà might be slightly healthier than phở bò. However, both might be high in sodium if cooked or served with salty ingredients.

No, phở gà isn’t inherently spicy.

Yes, Vietnamese people often prepare phở gà by cooking a whole chicken before shredding or slicing its meat for toppings.

Yes, you can cook phở gà broth in an Instant Pot to shorten the cooking time, but the flavor might not be as deep and delicate as the traditional simmering technique.

Yes, sliced or shredded rotisserie chicken can be added to phở gà as toppings, but make sure that the broth is still made from chicken bones and fragrant spices.

Yes, phở gà is safe for expecting mothers as long as the chicken meat is cooked thoroughly.

Similar Dishes of Phở Gà (Chicken Pho)

Ramen

Ramen is a Japanese noodle soup, often flavored with soy sauce or miso and topped with sliced pork and seaweed.

Bún Bò Huế

Bún bò Huế is a Vietnamese spicy beef noodle soup hailing from the city of Hue in central Vietnam.

Explore 10 Delicious Dishes That Start With the Letter P

Explore Most Popular Vietnamese Dishes

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.