Have you ever craved a bowl of steaming, aromatic Vietnamese soup that warms your soul and tantalizes your taste buds? Making an authentic chicken pho recipe at home might seem intimidating, but it's surprisingly achievable and incredibly rewarding. This fragrant, nourishing dish brings restaurant-quality flavor to your kitchen while allowing you to control ingredients and customize spice levels. 

Ingredients List

    • 1.5 lbs bone-in chicken thighs and drumsticks
    • 8 cups low-sodium chicken broth
    • 1 large onion, halved
    • 4-inch piece fresh ginger, halved lengthwise
    • 3 star anise pods
    • 2 cinnamon sticks
    • 4 whole cloves
    • 1 tablespoon coriander seeds
    • 2 tablespoons fish sauce (plus more to taste)
    • 1 tablespoon sugar
    • 8 oz dried rice noodles (bánh phở)
    • Salt to taste

For the Toppings:

    • Fresh bean sprouts
    • Thai basil leaves
    • Cilantro sprigs
    • Lime wedges
    • Sliced jalapeños or Thai chilies
    • Hoisin sauce
    • Sriracha
    • Optional: Thinly sliced white onion
    • Optional: Scallions, chopped

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This recipe is faster than traditional beef pho, which requires hours of simmering. Perfect for weeknight dinners when you want impressive results without the all-day commitment.

Step-by-Step Instructions

Step 1: Char the aromatics Place onion halves and ginger cut-side down in a dry skillet over high heat. Char for 3-4 minutes until blackened spots appear. This crucial step adds smoky depth to your chicken pho recipe broth.

Step 2: Toast the spices In the same pan, toast star anise, cinnamon sticks, cloves, and coriander seeds for 1-2 minutes until fragrant. Watch carefully to prevent burning—toasted spices release essential oils that define authentic pho flavor.

Step 3: Simmer the broth Combine chicken, broth, charred onion, ginger, and toasted spices in a large pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes. Skim foam regularly for a crystal-clear broth.

Step 4: Prepare the chicken Remove cooked chicken pieces, let cool slightly, then shred meat and discard bones. Strain broth through a fine-mesh sieve, discarding solids. Return clear broth to pot and add fish sauce and sugar. Taste and adjust seasoning.

Step 5: Cook the noodles Prepare rice noodles according to package directions (usually 5-7 minutes in boiling water). Drain and rinse with cold water to prevent sticking.

Step 6: Assemble and serve Divide noodles among bowls, top with shredded chicken, and ladle hot broth over everything. Serve immediately with fresh toppings arranged on a platter.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 385
    • Protein: 32g
    • Carbohydrates: 48g
    • Fat: 8g
    • Fiber: 2g
    • Vitamin C: 15% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Protein swaps: Use rotisserie chicken for a 20-minute shortcut, or try tofu for a vegetarian version (substitute vegetable broth and soy sauce for fish sauce).

Flavor boosters: Add a splash of coconut aminos for umami depth, or include lemongrass stalks while simmering for citrusy notes.

Meal prep hack: Prepare broth up to 3 days ahead and store separately from noodles. Cook fresh noodles when ready to serve for best texture.

Dietary modifications: Use zucchini noodles or shirataki noodles for a low-carb, keto-friendly alternative to traditional rice noodles.

Common Mistakes to Avoid

Overcooking the chicken: Remove chicken as soon as it reaches 165°F to prevent dry, stringy meat. Carryover cooking will finish the job.

Skipping the charring step: Raw aromatics produce a flat broth. Those blackened edges create the complex, slightly sweet undertones essential to the best chicken pho recipe.

Using pre-cooked noodles too early: Fresh-cooked noodles added to bowls just before serving maintain perfect texture. Pre-mixing them causes mushiness.

Over-salting early: Fish sauce and broth saltiness intensify as liquid reduces. Season conservatively while cooking, then adjust at the end.

Storage / Leftovers Tips

Store broth and solid components separately in airtight containers in the refrigerator for up to 4 days. Keep cooked noodles in a separate container tossed with a tiny bit of oil to prevent clumping. Freeze broth (without noodles) for up to 3 months in freezer-safe containers.

To reheat, warm broth on the stovetop until steaming. Cook fresh noodles or quickly blanch refrigerated noodles in boiling water for 30 seconds. This method preserves the integrity of this chicken pho recipe while maintaining that just-made quality. Add fresh herbs and toppings each time—they lose vibrancy when stored with hot liquid.