Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: Vietnamese-American

Introduction

This chicken pho recipe brings you the comforting taste of classic Vietnamese pho made easier for home kitchens, using aromatic broth, tender chicken, and fresh herbs layered into a soul-soothing bowl. It’s light yet deeply flavorful and comes together quicker than traditional versions.
Anytime I’m craving something warm, fragrant, and nourishing, this homemade pho never lets me down.

Why I Love This Chicken Pho Recipe

Chicken pho (pho ga) is Vietnam’s answer to chicken noodle soup—but with richer aromatics, a clearer broth, and bolder flavor. This version simplifies the process while keeping the authentic essence.

• Healing broth – Simmered with ginger, spices, and chicken bones for max flavor
• Easier than beef pho – Less time, more weeknight-friendly
• Customizable toppings – Load it with herbs, sprouts, lime, and heat
• Clean and satisfying – Comforting without heaviness
• Great for leftovers – Broth improves even more overnight

Key Ingredients

Whole Chicken (1 whole, 3½ to 4 lbs): Forms the base of the rich, collagen-loaded broth. You can also use chicken thighs or bone-in pieces.
Onion (1 large, halved): Charred for depth and natural sweetness.
Fresh Ginger (4-inch piece, halved): Adds warmth and signature pho flavor.
Cinnamon Stick (1 large): Subtle sweetness and warmth in the broth.
Star Anise (3 whole): Delivers classic licorice-like note.
Cloves (5 whole): Small but powerful in depth.
Coriander Seeds (1 tbsp): Adds citrusy, nutty fragrance.
Fish Sauce (2½ tbsp): Umami boost with traditional Southeast Asian flavor.
Salt (2 tsp) & Sugar (1 tsp): For balance and roundness.
Rice Noodles (10 oz, flat pho-style): Slippery and perfect for slurping.
Toppings: Fresh cilantro, Thai basil, lime wedges, bean sprouts, jalapeños, and hoisin or sriracha sauce.

How to Make This Chicken Pho Recipe

Step 1: Char the Onion and Ginger
Place onion and ginger halves directly on a dry skillet or over an open flame. Char for 5–8 minutes until the surfaces are blackened. This adds a smoky depth to the broth.

Step 2: Simmer the Chicken
In a large stockpot, place the whole chicken and fill with about 4 quarts of water. Bring to a boil, then immediately lower to a simmer and skim off any foam for a clean broth.

Step 3: Add Aromatics and Simmer
Add the charred onion, ginger, cinnamon stick, star anise, cloves, coriander seeds, salt, sugar, and fish sauce to the pot. Simmer gently uncovered for 45–60 minutes, or until the chicken is tender and cooked through.

Step 4: Strain and Shred the Chicken
Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh strainer, discarding the solids. Taste and adjust seasoning with more salt or fish sauce if needed. Shred the chicken meat, discarding skin and bones.

Step 5: Prepare the Noodles
Cook the rice noodles according to package directions. Drain and rinse under cold water to stop cooking and prevent clumping.

Step 6: Assemble the Bowls
Place a portion of noodles in each bowl. Top with shredded chicken. Pour hot broth over the top to warm everything. Add fresh herbs, lime, sprouts, and jalapeños as desired.

Chef’s Tips & Variations

• Skim the broth often – Keeps it clear and clean.
• Char the aromatics – Don’t skip this step; it makes a difference.
• Use chicken thighs – For richer broth if not using a whole chicken.
• Broil aromatics in oven – If you don’t have a gas stove.
• Make ahead – Broth can be made and frozen for up to 3 months.
• Low-sodium swap – Use low-sodium fish sauce or broth to control salt levels.

What to Serve With Chicken Pho

This dish stands alone as a full meal but pairs well with:

• Scallion pancakes or spring rolls – Crunchy contrast
• Vietnamese iced coffee – Strong, sweet, and creamy
• Pickled veggies – Bright and crisp side to balance the broth
• Extra toppings bar – Let everyone dress their bowl their way
• Steamed dumplings – For an Asian-style dinner spread

WPRM Recipe Card

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: ~410 per bowl (approximate)

Ingredients

• 1 whole chicken (3½ to 4 lbs)
• 1 large yellow onion, halved
• 4-inch piece fresh ginger, halved
• 1 cinnamon stick
• 3 whole star anise
• 5 whole cloves
• 1 tbsp coriander seeds
• 2½ tbsp fish sauce
• 2 tsp kosher salt
• 1 tsp sugar
• 4 quarts water
• 10 oz flat rice noodles
• Toppings: cilantro, Thai basil, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, sriracha

Equipment

• Large stockpot
• Tongs or slotted spoon
• Fine mesh strainer
• Skillet or open flame for charring
• Noodle strainer
• Serving bowls

Method

1. Char Aromatics: Char onion and ginger in a dry pan or over flame until blackened, about 5–8 minutes.
2. Boil Chicken: Place chicken in stockpot with 4 quarts water. Bring to a boil, reduce heat, and skim any foam.
3. Simmer with Spices: Add charred aromatics, spices, salt, sugar, and fish sauce. Simmer uncovered 45–60 minutes.
4. Strain Broth: Remove chicken. Strain broth through fine mesh strainer. Adjust seasoning as needed.
5. Shred Chicken: Once cool enough, shred chicken into bite-sized pieces, discarding skin and bones.
6. Cook Noodles: Prepare noodles per package, then rinse with cold water.
7. Assemble Bowls: Add noodles to bowls. Top with shredded chicken and hot broth. Add toppings of choice.

Notes

• Storage: Keep broth and chicken separate in fridge for up to 4 days. Reheat gently.
• Make broth richer: Add a few chicken feet or wings to pot.
• Extra clear broth: Strain twice or use cheesecloth.
• No fish sauce? Sub with light soy sauce and a splash of lime.
• Noodle tip: Rinse with cold water after cooking to avoid sticking.