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Chicken Pho

Chicken Pho

Experience the authentic and comforting flavors of Vietnam by making Chicken Pho at home from scratch. This traditional Vietnamese noodle soup features tender chicken, fragrant herbs, and a clear, savory broth simmered with fresh spices. Perfect for chilly nights or to impress guests, this recipe offers an easy yet restaurant-quality Pho experience with flexible options for customization and dietary preferences.

  • Total Time: 2 hours to 2 hours 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Broth

  • 1 whole chicken or 3-4 bone-in chicken parts (thighs, drumsticks)
  • 1 large onion, halved and slightly charred
  • 1 large piece of ginger (about 3 inches), halved and slightly charred
  • 3 star anise pods
  • 2 cinnamon sticks
  • 4 cloves
  • 6 cups cold water
  • 3 tablespoons fish sauce (use gluten-free if needed)
  • 1 teaspoon sugar

Noodles

  • 400 grams (14 oz) flat rice noodles (Bánh Phở)

Garnishes and Fresh Herbs

  • 1 cup fresh cilantro leaves
  • 1 cup Thai basil leaves
  • 1 cup fresh mint leaves
  • 2 cups bean sprouts
  • 2 limes, cut into wedges
  • 1–2 fresh chilies, thinly sliced

Optional Additional Toppings

  • Thinly sliced jalapeños
  • Fried shallots
  • Hoisin sauce
  • Sriracha sauce

Instructions

  1. Prepare the Broth: Gently char the halved onion and ginger over an open flame or in a dry pan until slightly blackened to add a smoky richness. Place the whole chicken or chicken parts into a large pot filled with cold water. Add the charred onion, ginger, star anise, cinnamon sticks, and cloves. Bring to a boil and skim off any scum or impurities from the surface for a clear broth. Reduce heat to a simmer and cook gently for 1.5 to 2 hours to deepen the flavors.
  2. Cook the Rice Noodles: Soak the rice noodles in warm water for about 30 minutes until softened. Just before serving, blanch the noodles briefly in boiling water to warm through without becoming mushy. Drain and set aside.
  3. Shred the Chicken: Remove the cooked chicken from the broth once tender. Allow it to cool slightly, then shred the meat into bite-sized pieces, discarding bones and skin if preferred.
  4. Strain the Broth: Strain the broth through a fine-mesh sieve to remove solids and spices, resulting in a clear and fragrant soup base. Season the broth with fish sauce and sugar, adding gradually and tasting to achieve a perfect balance of savory and sweet.
  5. Assemble Your Bowl: Place drained rice noodles into serving bowls. Top with shredded chicken and ladle hot broth over the ingredients to warm them. Serve with fresh herbs, bean sprouts, lime wedges, and sliced chilies on the side for customization.

Notes

  • Char the onion and ginger properly for authentic smoky flavor.
  • Frequently skim foam and impurities for a clear broth.
  • Lightly toast spices before adding for enhanced aroma.
  • Gradually add fish sauce and sugar, adjusting seasoning by taste.
  • Serve pho immediately to prevent noodles from becoming soggy and to enjoy vibrant flavors.
  • Author: Lina
  • Prep Time: 30 minutes (plus soaking noodles)
  • Cook Time: 1 hour 30 minutes to 2 hours
  • Category: Soup
  • Method: Simmering
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approx. 400g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 65mg

Keywords: Chicken Pho, Vietnamese Chicken Noodle Soup, Authentic Pho, Chicken Soup, Vietnamese Cuisine, Noodle Soup, Gluten-Free Pho