Pho Ga
Prep time
Cook time
Total time
Chicken Soup
  • 1 kg chicken soup bones
  • 200g minced pork, 50% fat
  • 2 sticks of cinnamon
  • 4 pcs star anise
  • 6 pcs cloves
  • 1 tbsp black peppercorns
  • 4 pcs cardamom pods
  • 1 large white onion, quartered
  • 1 thumb sized ginger, peeled do not slice
  • 6 cloves garlic, minced
  • 1 tbsp palm sugar or sweetener of choice
  • fish sauce
  • water
  • oil
  • Banh Pho Noodles (Vietnamese Flat Thin Rice Noodles), cooked according to packet instructions
  • Bean sprouts
  • Cooked Chicken, flaked (you can cook this together with the soup)
  • Spring onions
  • Crispy fried onions
  • Hoisin sauce
  • Red Chillies, sliced
  • Sriracha chilli sauce
  • Lemons or Limes, quartered
  • Black pepper
  1. In a stock pot sauté garlic and onion, continue to cook in low heat until onions turn brown.
  2. Add cinnamon, star anise, cloves and cardamom pods stir until fragrant.
  3. Add sugar and stir until it caramelizes.
  4. Add enough water to cover chicken soup bones, bring it to a boil and simmer for 1½ to 2 hrs. or until chicken bones are soft.
  5. Using a sieve, strain the liquid and throw away the bones. Keep it cool and refrigerate overnight.
  6. Oil should have settled on top and hardened, remove this. In a separate stock pot add small amount of oil then cook minced pork until brown in colour, add the chicken meat (the ones you will flake for garnishing) and brown it as well on all sides then pour in the soup stock. Bring it to a boil then cook for 30 minutes, season with fish sauce.
  7. Place noodles in bowl, top it with chicken meat, spring onions, crispy fried onions, sliced chili and bean sprouts.
  8. Pour boiling hot broth over the noodles then serve with lemon, hoisin sauce, sriracha chilli sauce and black pepper on the side
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at