Chicken Pho Recipe
This Chicken Pho recipe brings the soul of Vietnamese comfort cooking into your home, with a fragrant golden broth, tender chicken, and fresh herbs. It's simple, soothing, and endlessly customizable.
Equipment
- Large Pot
- Strainer
- Tongs
Ingredients
Broth Base
- 1 tbsp oil for charring aromatics
- 2 onions halved, skin on
- 5 cm ginger sliced, unpeeled
- 2 liters water
- 1.5 kg chicken thighs bone-in, skin-on
- 1 bunch coriander (cilantro)
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 8 tsp fish sauce
- 6 tsp white sugar
- 0.75 tsp salt or to taste
To Serve
- 360 g dried rice noodles
- 2 stems green onion finely sliced
- 3 cups bean sprouts
- 1 bunch Thai basil or regular basil
- 1 bunch mint
- 1 bunch fresh coriander for garnish
- 2 limes cut into wedges
- hoisin sauce and Sriracha to taste
- red chillies optional
Instructions
- Heat oil in a large pot. Char onions and ginger cut-side down until deeply blackened.
- Add water, chicken, coriander, star anise, cinnamon, cloves, fennel, coriander seeds, fish sauce, and sugar. Bring to a gentle simmer.
- Simmer uncovered for 1.5 hours, skimming foam occasionally.
- Remove chicken and strain broth. Adjust salt or fish sauce to taste.
- Shred chicken and discard bones and skin.
- Cook noodles per package instructions and drain well.
- Assemble bowls: noodles, chicken, hot broth, and toppings like green onions, sprouts, herbs, lime, sauces, and optional chillies.
Notes
To preserve broth clarity, simmer gently and strain well. Always cook noodles fresh and keep herbs raw for brightness.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 110mgSodium: 950mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 180IUVitamin C: 15mgCalcium: 60mgIron: 3.5mg
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