Chicken Pho Recipe delivers tender chicken, rice noodles, and a deeply flavorful broth that feels comforting, fresh, and incredibly satisfying.
Author’s Notes
A Bowl of Comfort, But Make It Fresh
If you love chicken noodle soup, I’m about to put you onto a version you’re going to be OBSESSED with.
Chicken pho (also called pho ga) is a Vietnamese noodle soup made with a clear, super flavorful broth, rice noodles, and tender chicken. It’s simple, but it just hits on every level.
Here’s a quick breakdown of this chicken pho recipe:
- The broth: Light, but packed with flavor. It’s made by gently simmering chicken with charred onion and ginger, plus warm spices like star anise, cinnamon, cloves, coriander, and fennel. It’s meant to be clean and fragrant, not heavy.
- The noodles: Rice noodles that soak up all that broth without stealing the show.
- The chicken: Bone-in chicken cooked low and slow, then shredded and added back in.
- The toppings: Honestly, they make the whole bowl! Fresh herbs like cilantro and Thai basil, bean sprouts, a squeeze of lime, and hoisin or sriracha added at the table.
This chicken pho recipe is much lighter than beef pho but still incredibly comforting. I’m completely in love with this soup, and it’s one of those meals that feels cozy and comforting and fresh all at the same time.
Ingredients
| Ingredient Group | Tips |
|---|---|
| Chicken | Use bone-in, skin-on chicken for the best and richest broth flavor. Simmer gently so the meat stays tender. |
| Aromatics | Char the onion and ginger until deeply browned (so they look burnt!). This adds depth and gives the broth its signature pho flavor. |
| Spices | Lightly toast whole spices just until fragrant. Over toasting can make the broth in this chicken pho recipe taste bitter. |
| Noodles | Rice noodles cook fast! Rinse after draining to stop cooking and keep them from sticking. |
| Toppings | Add herbs, lime, and sauces at the table so everyone can customize their bowl exactly how they like it. |
How To Make This Chicken Pho Recipe
- Char aromatics: Heat oil in a large pot and char the onion and ginger until deeply browned.
- Toast spices: Toast briefly until fragrant, then add to the pot.
- Simmer broth: Add broth and chicken and simmer gently until the chicken is tender and the broth is fragrant.
- Shred chicken: Remove chicken, shred, and discard bones and skin.
- Strain and season: Remove aromatics and spices, then adjust seasoning.
- Cook noodles: Cook according to package directions and drain.
- Assemble: Divide noodles into bowls, top with chicken, add broth, and finish with toppings.
Quick Tip
Tips To Keep The Broth Clear
- Simmer gently, never boil. A low, steady simmer keeps the broth clean.
- Skim off any foam that rises during simmering.
Storage
Chicken Pho Recipe Leftovers?
Broth and chicken: Store together in an airtight container in the fridge for up to 4 days. Reheat gently on the stove so the broth stays clear.
Noodles: Store cooked noodles separately in an airtight container for up to 3 days. If they stick, rinse briefly with warm water before serving.
Toppings: Store herbs, bean sprouts, and limes separately in the fridge. Add fresh when serving for the best texture and flavor.
Other Chicken Soup Recipes:
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Chicken Pho Recipe
Equipment
- Large pot nonstick
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 Swanson recommended (8 cups total)
- 1-1/2 up 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
- 1 teaspoon white sugar plus more as needed
- Fish sauce optional, added to preference
- Salt as needed
- 2 (6.3-ounce) packages rice noodles
- 2 -3 green onions finely sliced
- 3 cups bean sprouts
- 1 small bunch fresh Thai basil
- 2 limes
- Thai chillies finely sliced, optional if you like heat
- Hoisin sauce for serving
- Sriracha for serving
Instructions
- Heat oil in a large nonstick pot over high heat. Add onions and ginger, cut side down. Cook without moving until deeply charred with blackened spots, about 4 to 5 minutes. Flip and char the other side for another 2 to 4 minutes. (This builds deep flavor in the broth quickly.)
- In a separate dry skillet, toast star anise, cinnamon, cloves, fennel seeds, and coriander seeds over medium heat for 1 to 2 minutes, until very fragrant. Transfer right away to a plate or bowl to stop the cooking.
- Add chicken broth, chicken thighs, toasted spices, 1/2 the bunch of cilantro (stem and leaves), and sugar to the pot with the charred aromatics. Bring to a gentle simmer, then reduce heat to low. Partially cover pot with a lid and simmer gently for 35 to 45 minutes. Skim off any foam that rises to the top and discard.
- Transfer chicken to a plate. Once cool enough to handle, shred the meat and discard skin and bones.
- Strain the broth through a fine mesh strainer into a clean pot. If desired, add fish sauce to taste, about 1 up to 2-1/2 tablespoons, then add salt if needed. The broth should taste slightly salty since it will dilute once the noodles are added. Keep warm until ready to serve.
- Cook rice noodles according to package directions. Drain well, rinse briefly in cold water, and shake off excess water.
- Divide noodles between bowls. Top with shredded chicken and green onions. Ladle hot broth over everything. Finish with desired toppings, including the reserved cilantro. Squeeze fresh lime juice over bowls just before eating.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is going to be my go to chicken soup recipe. Absolutely delicious and easy!
Yay! I’m so happy to hear this! Thanks so much Judy!