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Chicken Pho

Chicken Pho

Experience the authentic taste of Vietnamese Chicken Pho with this warm, aromatic, and comforting soup recipe. Featuring a delicate spiced broth, tender chicken, fresh herbs, and perfectly textured rice noodles, this nutritious and light meal is easy to prepare and highly customizable to suit your preferences.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth Ingredients

  • Bone-in chicken thighs or breasts – 2 pounds
  • Water – 12 cups
  • Onion halves (charred) – 2 medium
  • Ginger slices (charred) – 3-inch piece
  • Star anise – 3 whole
  • Cinnamon sticks – 2 sticks (about 3 inches each)
  • Cloves – 4 whole
  • Coriander seeds – 1 tablespoon
  • Fish sauce – 3 tablespoons

Noodles and Garnishes

  • Flat rice noodles (bánh phở) – 12 ounces
  • Cilantro – handful, chopped
  • Thai basil – handful of fresh leaves
  • Green onions – 3, thinly sliced
  • Lime wedges – for serving
  • Bean sprouts – for serving (optional)
  • Sliced fresh chili – to taste (optional)

Instructions

  1. Prepare the Broth: Begin by charring the onion halves and sliced ginger in a dry pan until slightly blackened to enhance the broth’s depth of flavor. Combine the charred onion, ginger, chicken, water, star anise, cinnamon sticks, cloves, coriander seeds, and fish sauce in a large pot. Bring to a gentle simmer and cook uncovered for 1.5 to 2 hours, skimming off any foam or impurities to maintain a clear broth.
  2. Remove and Shred Chicken: Carefully remove the chicken pieces from the broth and set them aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized strips or chunks, discarding bones and skin if preferred.
  3. Strain the Broth: Pour the broth through a fine mesh sieve or cheesecloth into a clean pot to remove spices, charred onion, and ginger pieces, resulting in a clear, refined broth.
  4. Prepare the Noodles: Soak or cook the rice noodles according to package instructions until soft but still slightly chewy. Drain and rinse under cold water to prevent sticking.
  5. Assemble the Pho: Distribute the cooked rice noodles evenly into serving bowls. Top with shredded chicken, then ladle the hot broth over the noodles and chicken to warm everything through. Garnish with fresh cilantro, Thai basil, sliced green onions, lime wedges, bean sprouts, and sliced chili as desired.

Notes

  • Use fresh whole spices and toast them briefly before adding to the broth to maximize aroma and flavor.
  • Skim impurities and foam regularly to keep the broth clear and improve taste.
  • Simmer the broth slowly without rushing for the best depth of flavor.
  • Customize toppings like herbs, lime, and chili to enhance each serving.
  • Bone-in chicken adds richer flavor; boneless breasts speed up preparation.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Soups
  • Method: Simmering
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 400 ml broth with noodles and chicken)
  • Calories: 320
  • Sugar: 2 g
  • Sodium: 980 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 70 mg

Keywords: Vietnamese chicken pho, chicken pho recipe, authentic pho, Vietnamese soup, rice noodle soup, chicken noodle soup, pho broth, gluten free soup