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Vietnamese Chicken Pho with Rice Noodles

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soups
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Broth:
  • 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
  • 2 large onions, halved
  • 4-inch piece ginger, sliced in half lengthwise
  • 3–4 star anise pods
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tablespoon coriander seeds
  • 2 tablespoons fish sauce
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon sugar
  • 12 cups water
  • For the Noodles and Toppings:
  • 8 oz rice noodles (pho noodles)
  • 1 cup bean sprouts
  • ½ cup fresh Thai basil
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • 1–2 limes, cut into wedges
  • 1–2 fresh chilies, sliced
  • Hoisin sauce (optional)
  • Sriracha or chili sauce (optional)

Instructions
 

  • Step 1: Roast Aromatics : Char onion halves and ginger slices directly over a flame or in a dry skillet until slightly blackened. This brings out the smoky depth in the broth.
  • Step 2: Simmer the Broth : In a large pot, combine chicken, charred onions, ginger, star anise, cinnamon sticks, cloves, coriander seeds, fish sauce, salt, and sugar. Add 12 cups of water and bring to a boil. Reduce heat and simmer for 45–60 minutes, skimming any foam that rises to the surface.
  • Step 3: Strain and Shred : Remove the chicken and set aside to cool slightly. Strain the broth through a fine-mesh sieve to remove solids and spices. Shred the chicken into bite-sized pieces, discarding bones and skin if desired.
  • Step 4: Prepare Noodles : Cook rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
  • Step 5: Assemble the Pho : Divide cooked noodles among bowls. Top with shredded chicken. Ladle hot broth over noodles and chicken.
  • Step 6: Add Fresh Herbs and Serve : Garnish with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and sliced chilies. Offer hoisin sauce and Sriracha on the side for individual seasoning.