There’s something truly magical about a bowl of steaming, fragrant chicken pho soup. This version is approachable but doesn’t cut corners on flavor—it’s all about building a beautiful broth, then loading up your bowl with tender chicken, silky rice noodles, and all the fresh, herby toppings you love.
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Why You’ll Love This Chicken Pho Soup
- Aromatic & soothing: Warm spices fill your kitchen with an incredible scent.
- Flexible & forgiving: Adjust spices, herbs, or chicken parts to your liking.
- Light yet satisfying: Clear, clean broth packed with umami depth keeps you full.
- Customizable toppings: Let everyone build their perfect bowl with fresh herbs and sauces.
Ingredients & Tools
- 1 whole (about 1.5 kg) chicken, or 1.5 kg chicken pieces (a mix of bone-in thighs, wings, and drumsticks works wonderfully)
- 2 large yellow onions, halved but not peeled
- 1 large piece of ginger (about 10 cm), halved lengthwise
- 4 liters cold water
- 3 tbsp fish sauce, plus more to taste
- 1 tbsp granulated sugar
- 1 tbsp salt
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 black cardamom pod (optional, but adds a lovely smoky note)
- 400 g dried flat rice noodles (banh pho)
- For serving: fresh bean sprouts, Thai basil, cilantro, lime wedges, sliced chilies, hoisin sauce, and sriracha
Tools: A large stockpot (at least 8 liters), a fine-mesh strainer, a slotted spoon, and a medium saucepan for blanching.
Don’t be intimidated by the ingredient list—honestly, most of these are pantry staples or easy to find. The real magic comes from charring the onions and ginger, which gives the broth that signature smoky-sweet depth. And using a whole chicken or a mix of bony, skin-on pieces is key… that’s where all the flavor lives.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
Before You Start: Tips & Ingredient Notes
- Charring is non-negotiable. Don’t skip this step! Charring the unpeeled onions and ginger directly over a flame or under the broiler adds a deep, smoky sweetness that forms the foundation of a great pho broth. You’ll notice the difference immediately.
- Use bony chicken for maximum flavor. A whole chicken or bone-in, skin-on pieces release more collagen and flavor into the broth compared to plain breast meat. The bones are what create that rich, silky mouthfeel.
- Don’t rush the skimming. Taking a few minutes at the beginning to skim off the scum that rises to the surface gives you a much clearer, cleaner-tasting broth. It’s a little tedious, but a little goes a long way for presentation and purity of flavor.
- Toast your spices, but don’t burn them. A quick toast in a dry pan until fragrant wakes up the spices, but watch them closely—just 30-60 seconds is all you need. Burnt spices will make the broth bitter.
How to Make Chicken Pho Soup
Step 1: First, let’s char the aromatics. Place the halved, unpeeled onions and ginger cut-side down on a baking sheet. Broil on high for about 10-15 minutes, or until the surfaces are deeply blackened and smoky. Alternatively, you can char them directly over a gas stove flame using tongs. Once charred, let them cool slightly, then use a paper towel to rub off most of the blackened skin. Don’t worry about getting every bit—a little char left behind is fine and adds flavor. Rinse them briefly under water.
Step 2: While the aromatics are charring, prepare the chicken. If using a whole chicken, you can spatchcock it or leave it whole. Place the chicken in your large stockpot and cover it with the 4 liters of cold water. Bring it to a rolling boil over high heat. You’ll notice a foamy, greyish scum rising to the top. This is impurities from the bones. Use a slotted spoon or a fine mesh skimmer to carefully remove this scum. This step is crucial for a clear broth.
Step 3: Once the scum is mostly skimmed off, reduce the heat to a gentle simmer. Add the charred onions and ginger to the pot. In a small, dry skillet over medium heat, quickly toast the cinnamon stick, star anise, cloves, and cardamom pod (if using) for about 30-60 seconds, just until they become fragrant. Be careful not to burn them. Add the toasted spices to the pot along with the fish sauce, sugar, and salt.
Step 4: Let the broth simmer gently, partially covered, for about 1 hour and 15 minutes. If using a whole chicken, after this time, carefully remove it from the pot with tongs and a large spoon—it will be very hot and tender. Place it on a large cutting board to cool. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. You can return the bones to the pot for another 30-45 minutes of simmering for extra depth, but it’s optional. If using chicken pieces, you can simply remove them, shred the meat, and return the bones to simmer longer if desired.
Step 5: While the broth continues to simmer and the chicken cools, prepare the rice noodles according to package directions. Typically, you’ll soak them in hot water until pliable, then drain and rinse with cold water to stop the cooking. This prevents them from becoming mushy. Set them aside.
Step 6: Now, let’s finish the broth. Strain the entire contents of the pot through a fine-mesh strainer into a clean pot. Discard the solids—the onions, ginger, spices, and bones have given all their flavor. You should have a beautifully clear, golden broth. Taste it and adjust the seasoning. You might want to add another tablespoon of fish sauce for saltiness or a pinch more sugar to balance. Keep the broth hot over low heat.
Step 7: It’s assembly time! Divide the cooked rice noodles among six large bowls. Top each with a generous amount of the shredded chicken meat. Ladle the piping hot broth over the chicken and noodles—you’ll hear that satisfying sizzle as it heats everything through. Now, the fun part: let everyone add their own toppings. Serve immediately while it’s steaming hot.
Storage & Freshness Guide
- Fridge: Store broth, noodles, chicken, and toppings separately in airtight containers for up to 4 days.
- Freezer: Broth freezes beautifully for up to 3 months. Cool completely before freezing.
- Reviving: Reheat broth until boiling. Assemble bowls with cold noodles and chicken; pour hot broth over to warm through.
Serving Suggestions
Complementary Dishes
- Fresh Summer Rolls (Goi Cuon) — Their cool, soft rice paper wrappers and fresh herb filling provide a lovely textural and temperature contrast to the hot soup.
- Vietnamese Green Papaya Salad (Goi Du Du) — The bright, tangy, and slightly spicy flavors of this salad cut through the richness of the broth beautifully.
- Lemongrass Chicken Skewers — Grilled and fragrant, these add a smoky, caramelized element that pairs wonderfully with the soup’s aromatic notes.
Drinks
- Iced Vietnamese Coffee (Ca Phe Sua Da) — The strong, bitter coffee and sweet condensed milk is a classic pairing that cleanses the palate and provides a caffeine kick.
- Jasmine Iced Tea — Light, floral, and refreshing, it complements the spices in the pho without overpowering them.
- Chilled Light Lager — A crisp, cold beer like a Saigon or a Japanese lager helps balance the savory umami and spice from any chili additions.
Something Sweet
- Mango with Sticky Rice — The sweet, creamy coconut rice and ripe, tangy mango are a perfect, not-too-heavy finish to the meal.
- Vietnamese Che Ba Mau (Three Color Dessert) — This layered sweet drink with mung beans, jelly, and coconut cream is fun, textural, and delightfully sweet.
- Lychee Sorbet — Incredibly light and floral, it cleanses the palate and provides a cool, refreshing end note.
Top Mistakes to Avoid
- Mistake: Boiling the broth aggressively after the initial skim. A rolling boil will make the broth cloudy and can make the chicken meat tough and stringy. A gentle simmer is the key to a clear broth and tender meat.
- Mistake: Not tasting and adjusting the broth at the end. Broths can taste flat after straining. Always do a final taste test and don’t be shy with the fish sauce (for salt/umami) or a pinch of sugar (for balance). It makes all the difference.
- Mistake: Overcooking the rice noodles and letting them sit. If you cook the noodles too far in advance and let them clump together, they’ll turn into a gummy mess. Prepare them last, or toss them with a tiny bit of oil to prevent sticking.
- Mistake: Skipping the fresh herbs and lime. These aren’t just garnishes—they’re essential components. The basil, cilantro, bean sprouts, and lime juice add crucial fresh, bright, and crunchy elements that complete the dish.
Expert Tips
- Tip: Make a double batch of broth and freeze it. The broth freezes beautifully for up to 3 months. Having pho broth ready to go in your freezer is a lifesaver for a quick, comforting weeknight meal. Just thaw, reheat, and add fresh noodles and toppings.
- Tip: For a super-clear broth, let it chill overnight. After straining, cool the broth quickly and refrigerate it overnight. The next day, you can easily skim off any solidified fat from the top, resulting in an exceptionally clear and clean-tasting broth.
- Tip: Create a “spice satchel.” Instead of adding loose spices to the pot, tie them up in a small piece of cheesecloth or put them in a large tea infuser. This makes straining the broth at the end much easier and cleaner—no tiny cloves stuck in your strainer.
- Tip: Reheat shredded chicken in the broth. To ensure your chicken is warm and moist when serving, you can briefly dunk the shredded meat into the hot broth for a minute before assembling the bowls. It makes a world of difference.
FAQs
Can I make this recipe with chicken breasts to make it leaner?
You can, but honestly, I wouldn’t recommend it for the initial broth-making. Breast meat tends to become dry and stringy with long simmering. A better approach is to make the broth with bony, flavorful parts (like wings and thighs), then strain it and quickly poach thin slices of chicken breast in the hot broth just before serving. You get a lean protein without sacrificing the rich flavor of the base.
My broth doesn’t taste “deep” enough. What did I do wrong?
This usually comes down to two things: not charring the aromatics enough, or not simmering for long enough. The charring step is non-negotiable for that foundational flavor. If it still tastes weak, let it simmer for another 30-45 minutes to concentrate the flavors. Also, don’t underestimate the power of salt and fish sauce at the end—they “wake up” all the other flavors in the pot.
Is there a substitute for fish sauce? I don’t have any.
Fish sauce provides a unique salty-umami punch that’s hard to replicate perfectly, but in a pinch, you can use light soy sauce. Start with half the amount (about 1.5 tbsp), taste, and adjust from there. The flavor profile will be slightly different, but it will still be delicious. For a gluten-free option, tamari works well.
Can I make this vegetarian?
Absolutely! For a vegetarian pho, replace the chicken and water with a robust vegetable broth. Use a mix of dried shiitake mushrooms and charred onions/ginger for umami depth. For the protein, add pan-fried tofu or tempeh to the bowls at the end. The spice blend can remain the same—it’s all about building a flavorful base.
How long do the leftovers keep?
Store the broth, noodles, chicken, and toppings separately in airtight containers in the fridge. The broth will keep for up to 4 days, and the noodles for 1-2 days. When ready to eat, reheat the broth until boiling, assemble your bowl with the (cold) noodles and chicken, and pour the hot broth over everything to warm it through. This keeps the noodles from getting soggy.
Chicken Pho Soup
Learn how to make authentic Chicken Pho Soup with this easy recipe. Fragrant broth, tender chicken & rice noodles create the ultimate comfort meal. Get cooking today!
Ingredients
For the Broth:
-
1 whole chicken (about 1.5 kg, or 1.5 kg chicken pieces (a mix of bone-in thighs, wings, and drumsticks works wonderfully))
-
2 large yellow onions (halved but not peeled)
-
1 large piece ginger (about 10 cm, halved lengthwise)
-
4 liters cold water
-
3 tbsp fish sauce (plus more to taste)
-
1 tbsp granulated sugar
-
1 tbsp salt
-
1 cinnamon stick
-
3 star anise pods
-
4 whole cloves
-
1 black cardamom pod (optional, but adds a lovely smoky note)
For the Noodles and Serving:
-
400 g dried flat rice noodles (banh pho)
-
fresh bean sprouts, Thai basil, cilantro, lime wedges, sliced chilies, hoisin sauce, and sriracha
Instructions
-
First, let’s char the aromatics. Place the halved, unpeeled onions and ginger cut-side down on a baking sheet. Broil on high for about 10-15 minutes, or until the surfaces are deeply blackened and smoky. Alternatively, you can char them directly over a gas stove flame using tongs. Once charred, let them cool slightly, then use a paper towel to rub off most of the blackened skin. Don’t worry about getting every bit—a little char left behind is fine and adds flavor. Rinse them briefly under water.01
-
While the aromatics are charring, prepare the chicken. If using a whole chicken, you can spatchcock it or leave it whole. Place the chicken in your large stockpot and cover it with the 4 liters of cold water. Bring it to a rolling boil over high heat. You’ll notice a foamy, greyish scum rising to the top. This is impurities from the bones. Use a slotted spoon or a fine mesh skimmer to carefully remove this scum. This step is crucial for a clear broth.02
-
Once the scum is mostly skimmed off, reduce the heat to a gentle simmer. Add the charred onions and ginger to the pot. In a small, dry skillet over medium heat, quickly toast the cinnamon stick, star anise, cloves, and cardamom pod (if using) for about 30-60 seconds, just until they become fragrant. Be careful not to burn them. Add the toasted spices to the pot along with the fish sauce, sugar, and salt.03
-
Let the broth simmer gently, partially covered, for about 1 hour and 15 minutes. If using a whole chicken, after this time, carefully remove it from the pot with tongs and a large spoon—it will be very hot and tender. Place it on a large cutting board to cool. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. You can return the bones to the pot for another 30-45 minutes of simmering for extra depth, but it’s optional. If using chicken pieces, you can simply remove them, shred the meat, and return the bones to simmer longer if desired.04
-
While the broth continues to simmer and the chicken cools, prepare the rice noodles according to package directions. Typically, you’ll soak them in hot water until pliable, then drain and rinse with cold water to stop the cooking. This prevents them from becoming mushy. Set them aside.05
-
Now, let’s finish the broth. Strain the entire contents of the pot through a fine-mesh strainer into a clean pot. Discard the solids—the onions, ginger, spices, and bones have given all their flavor. You should have a beautifully clear, golden broth. Taste it and adjust the seasoning. You might want to add another tablespoon of fish sauce for saltiness or a pinch more sugar to balance. Keep the broth hot over low heat.06
-
It’s assembly time! Divide the cooked rice noodles among six large bowls. Top each with a generous amount of the shredded chicken meat. Ladle the piping hot broth over the chicken and noodles—you’ll hear that satisfying sizzle as it heats everything through. Now, the fun part: let everyone add their own toppings. Serve immediately while it’s steaming hot.07
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