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Chicken Pho Recipe

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4.4 from 60 reviews

This comforting Chicken Pho recipe brings the rich, aromatic flavors of traditional Vietnamese noodle soup to your dinner table. Featuring a fragrant, slow-simmered chicken broth infused with charred onions, ginger, and toasted spices, tender shredded chicken thighs, and classic pho garnishes like fresh herbs, bean sprouts, and lime, this dish offers an authentic and satisfying meal perfect for cool evenings or anytime you crave a warm bowl of soulful goodness.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Broth Ingredients

  • 1 tablespoon vegetable oil
  • 2 yellow onions, cut in quarters
  • 3 inch piece of ginger (no need to peel)
  • 2 (32-ounce) cartons chicken broth (8 cups total, Swanson recommended)
  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 teaspoons fennel seeds
  • 1 tablespoon coriander seeds
  • 1 bunch fresh cilantro (divided, stems and leaves)
  • 1 teaspoon white sugar (plus more as needed)
  • Fish sauce (optional, added to preference)
  • Salt (as needed)

Noodles and Toppings

  • 2 (6.3-ounce) packages rice noodles
  • 2 to 3 green onions, finely sliced
  • 3 cups bean sprouts
  • 1 small bunch fresh Thai basil
  • 2 limes
  • Thai chillies, finely sliced (optional, for heat)
  • Hoisin sauce (for serving)
  • Sriracha (for serving)

Instructions

  1. Char the aromatics: Heat vegetable oil in a large nonstick pot over high heat. Add the quartered onions and ginger cut side down. Cook without moving them for about 4 to 5 minutes until they develop deeply charred blackened spots. Flip and char the other side for an additional 2 to 4 minutes. This step intensifies the broth’s flavor by building a deep, smoky base.
  2. Toast the spices: In a dry skillet over medium heat, toast the star anise pods, cinnamon stick, cloves, fennel seeds, and coriander seeds for 1 to 2 minutes until fragrant. Immediately transfer the toasted spices to a plate or bowl to avoid burning.
  3. Build the broth: Add the chicken broth, chicken thighs, toasted spices, half the bunch of cilantro including stems and leaves, and sugar to the pot with the charred onions and ginger. Bring to a gentle simmer, then reduce the heat to low. Partially cover the pot with a lid and let it simmer gently for 35 to 45 minutes. Skim off any foam that rises to the surface and discard it to keep the broth clear and clean-tasting.
  4. Remove and shred the chicken: Transfer the chicken thighs to a plate once cooked through. Allow them to cool enough to handle, then shred the meat with your hands or forks, discarding skin and bones.
  5. Strain and balance the broth: Strain the broth through a fine mesh strainer into a clean pot to remove solids and spices. Adjust seasoning by adding fish sauce, about 1 to 2 ½ tablespoons depending on taste preference, and salt if needed. The broth should have a slightly salty taste to account for dilution when noodles are added. Keep the broth warm until serving.
  6. Cook the noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain them well, rinse briefly under cold water, and shake off any excess moisture.
  7. Assemble the pho: Divide the prepared noodles evenly between serving bowls. Top with shredded chicken and sliced green onions. Ladle hot broth over the noodles and chicken. Finish each bowl with the reserved fresh cilantro, bean sprouts, Thai basil, lime wedges for squeezing, Thai chillies if using, and serve with hoisin sauce and sriracha on the side for added flavor customization.

Notes

  • Char the onions and ginger thoroughly as this step is key to building the broth’s deep, smoky flavor.
  • Adjust the amount of fish sauce according to your preference; it adds saltiness and umami but is optional.
  • Feel free to substitute chicken breasts for thighs but thighs give richer broth flavor and juicier meat.
  • Use fresh herbs and limes at serving time to keep the pho bright and aromatic.
  • If you prefer a spicier pho, add Thai chillies or a few dashes of sriracha to your bowl.
  • Leftover broth can be refrigerated for up to 3 days or frozen for 1 month.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Halal

Find it online: https://allyumcooks.com/chicken-pho-recipe/