Chicken Pho
This chicken pho brings a fragrant Vietnamese-style noodle soup into the home kitchen with a clear broth, tender shredded chicken, rice noodles, and plenty of fresh herbs. Toasting the spices and charring the onion and姜—
- Total time
- 85 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 25mCook 60mVietnameseSoup Recipes
Chicken pho, or pho ga, is a comforting Vietnamese noodle soup built around a clean, aromatic broth. This version uses boneless skinless chicken breast and store-bought low-sodium broth to keep the method friendly, while still giving you warm spice, ginger, onion, and fish sauce depth.
The key moves are simple: char the onion and ginger, toast the spices, then simmer everything gently so the chicken stays tender. Rice noodles cook separately, which keeps the broth clear and prevents the noodles from turning mushy.
Set out bean sprouts, herbs, lime, jalapeño, and sliced onion at the table. Everyone can finish their bowl the way they like it.
01What you'll need
Ingredients
19 items · 4 servings
- 2 medium yellow onions, halved through the root
- 1 piece fresh ginger, about 3 inches long, halved lengthwise
- 1 tablespoon coriander seeds
- 4 whole cloves
- 2 star anise pods
- 1 cinnamon stick
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 2 tablespoons fish sauce, plus more to taste
- 1 tablespoon packed brown sugar or rock sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 8 ounces dried flat rice noodles, preferably banh pho noodles
- 2 cups fresh bean sprouts, rinsed
- 1 cup mixed fresh cilantro, Thai basil, or mint leaves
- 2 green onions, thinly sliced
- 1/2 small red onion, very thinly sliced
- 1 jalapeño or Fresno chile, thinly sliced
- 1 lime, cut into wedges
- Hoisin sauce and sriracha, for serving, optional
02How to make it
Step-by-step
1. Char the onion and ginger
Place the halved yellow onions and ginger cut-side down in a dry heavy pot over medium-high heat. Cook for 6 to 8 minutes, turning once, until deeply browned in spots. This charring step adds a lightly smoky flavor to the broth.
2. Toast the spices
Add the coriander seeds, cloves, star anise, and cinnamon stick to the pot. Stir for about 1 minute, just until the spices smell fragrant. Toasting means heating dry spices briefly to wake up their flavor; do not let them burn.
3. Simmer the broth
Pour in the chicken broth. Add the chicken breasts, fish sauce, brown sugar, and kosher salt. Bring the broth to a gentle simmer, which means small bubbles should rise slowly rather than boil hard. Partly cover and cook for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
4. Shred the chicken
Transfer the chicken to a cutting board and let it rest for 5 minutes. Shred it with two forks or slice it thinly across the grain. Cover the chicken so it stays warm.
5. Strain and season the broth
Pour the broth through a fine-mesh strainer into a clean pot. Discard the onion, ginger, and whole spices. Taste the broth and adjust with a little more fish sauce for savoriness, salt for seasoning, or a pinch more sugar if it tastes sharp.
6. Cook the rice noodles
Cook the rice noodles according to the package directions, usually by soaking or boiling for 4 to 8 minutes. Drain and rinse briefly with warm water to remove extra starch. Divide the noodles among 4 deep bowls.
7. Build the bowls
Top each bowl of noodles with shredded chicken, bean sprouts, herbs, green onion, red onion, and sliced chile. Ladle the hot broth over the top. The heat of the broth will soften the toppings while keeping them fresh.
8. Serve with lime
Serve right away with lime wedges, and add hoisin or sriracha if you like. Pho is best eaten while the noodles are springy and the herbs are bright.
03From our kitchen
Cook's tips
- Make-ahead broth: The broth can be made up to 3 days ahead. Strain it, cool it quickly, and refrigerate in a covered container. Reheat until steaming before serving.
- Store noodles separately: Rice noodles soak up broth and get soft in the fridge. Store broth, chicken, noodles, and toppings in separate containers for the best leftovers.
- Freezer note: The strained broth and shredded chicken freeze well for up to 2 months. Freeze without noodles or fresh toppings.
- Chicken swap: Boneless skinless thighs work well and taste a little richer. Simmer until they reach 165°F, then shred or slice.
- Broth shortcut: If your chicken broth tastes flat, add an extra splash of fish sauce and a squeeze of lime at the end. If it is too salty, dilute with a little water or unsalted broth.
- Noodle tip: Do not boil rice noodles in the pho broth. Cooking them separately keeps the broth clear and makes it easier to control the texture.
Cook's note
For a more traditional chicken pho, you can simmer a whole chicken or bone-in chicken parts with water for a longer broth. This streamlined version leans on good low-sodium broth and careful seasoning, which makes it practical for a weeknight or a relaxed weekend lunch.
04Frequently asked
Questions & answers
Can I make chicken pho without fish sauce?
Yes, but the broth will taste less savory. Use low-sodium soy sauce or tamari as a substitute, starting with 1 tablespoon and adding more to taste. Tamari is a good choice if you need a gluten-free option, but check the label.
Why is my pho broth cloudy?
A hard boil can make broth cloudy. Keep the broth at a gentle simmer and cook the noodles in a separate pot. Straining the broth through a fine-mesh strainer also helps.
What kind of noodles should I buy for chicken pho?
Look for dried flat rice noodles labeled banh pho. Medium-width noodles are common for pho, but thin or wide rice noodles will also work. Cook according to the package because brands vary.
Can I use rotisserie chicken?
Yes. Simmer the broth with the charred onion, ginger, and spices for about 30 minutes, then add shredded rotisserie chicken to the bowls instead of poaching raw chicken. Taste before adding extra salt because rotisserie chicken can be salty.
Is chicken pho gluten-free?
It can be. Rice noodles are naturally gluten-free, but check the labels on broth, fish sauce, hoisin sauce, and sriracha. Some bottled sauces may contain wheat or be processed with gluten-containing ingredients.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat4 g
- 5%
- Saturated Fat1 g
- 5%
- Cholesterol74 mg
- 25%
- Sodium1284 mg
- 56%
- Total Carbohydrate66 g
- 24%
- Dietary Fiber5 g
- 18%
- Total Sugars9 g
- Protein35 g
- 70%
- Vitamin D0 mcg
- 0%
- Calcium92 mg
- 7%
- Iron2.4 mg
- 13%
- Potassium747 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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