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. Use extras in spring rolls. |
| 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 pot and char the onion and ginger until deeply browned.
- Toast spices: Toast briefly until fragrant, then add to the pot.
- Simmer: Add broth and chicken and simmer gently until the chicken is tender.
- 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 & Chicken: Store together in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to keep the broth clear.
- Noodles: Store cooked noodles separately for up to 3 days. If they stick, rinse briefly with warm water.
- Toppings: Store herbs, bean sprouts, and limes separately. Add fresh right before serving.
Other Chicken Soup Recipes:
Soups And Stews
Creamy Chicken Noodle Soup Recipe
Soups And Stews
Chicken Quinoa Soup
Soups And Stews
Marry Me Chicken Soup Recipe
