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Spicy phở gà

By Timo Meyer

Spicy phở gà

We have prepared a recipe for you: the traditional Vietnamese soup phở gà, basically the little sister of phở bò. What exactly was the difference between the two? 🤔
That's right, the phở bò is made of beef and the phở gà is made of chicken.

The recipe for the phở gà is simpler, but at least as tasty as its big sister. But be careful, this Vietnamese soup is not for the faint of heart, because we added a lot of chili to it. 😬


  • 1 bottle of Phở broth base
  • 200g chicken breast fillets
  • 180g ramen noodles
  • 1 bunch of spring onions
  • Coriander leaves approx. 2-3 stems
  • 2 small chilies
  • 3 tbsp fish sauce
  • 1 lime
  • 2 handfuls of mung bean sprouts
  • some ginger salt & pepper
  • Shallots

And so it goes:

  • Cut the chicken breast into very thin slices (works best when it is slightly frozen). Cook ramen noodles according to package instructions.
  • Wash and clean vegetables. Cut spring onion into thin rolls. Pick off the coriander leaves. Cut the lime into eighths and dice the shallots. Wash and clean mung bean sprouts. Finely chop the chili and ginger. Distribute all ingredients in a bowl.
  • Heat the Pho broth base very, very hot. Add the fish sauce. Quickly pour over the ingredients in the bowl. The very hot broth triggers a cooking process. Nevertheless, everything remains nice and crisp.
  • Season the whole thing with salt, pepper and additional fish sauce as desired.