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Easy Vietnamese Chicken Pho with Bok Choy and Herbs (Pho Ga Recipe)

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4


  • 1 teaspoon vegetable oil
  • 2 pounds bone-in chicken thighs
  • Sea salt
  • 1 small onion halved
  • 4 garlic cloves crushed
  • 2 inches ginger sliced
  • 1 cinnamon stick
  • ΒΌ cup fish sauce
  • 2 scallions thinly sliced
  • 10 ounces thin flat rice noodles
  • 2 baby bok choy thinly sliced

For garnish:

  • Basil leaves
  • Cilantro leaves
  • Fresno or serrano chiles thinly sliced
  • 1 lime cut into wedges


  1. In a large stock pot, heat the oil. Season the chicken generously with salt and brown over medium-high heat until the skin is crispy, about 3 minutes per side. Remove to a plate. Add the onion (cut side-down), ginger, and garlic. Cook for two minutes, until the onion is charred. Add the chicken back to the pot along with the cinnamon stick and 4 quarts of water. Bring to a boil, then reduce the heat to medium-low. Simmer until the chicken is fork tender, about 30 minutes, then remove to a plate. Shred the meat and set aside. Return the bones to the pot and continue to simmer until the liquid has reduced by a third, about 1 hour.
  2. Meanwhile, cook the rice noodles according to package instructions. Arrange the garnishes on a plate.
  3. Strain the broth through a fine mesh sieve and return to the pot. Stir in the fish sauce and taste for seasoning, adding more salt as necessary.
  4. Divide the rice noodles and shredded chicken between 4 bowls. Ladle the broth on top and garnish with the herbs, bok choy, chiles, scallions, and lime wedges.