I’m thrilled to share my Chicken Pho that pairs an authentic Vietnamese broth with tender shredded chicken and soft rice noodles in a deceptively simple recipe.

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I love chasing the perfect bowl of pho, and this Authentic Vietnamese Chicken Pho Noodle Soup always pulls me back. The broth looks light but it’s full of layers, thanks to toasted star anise and the depth from a slow cooked whole chicken that practically falls apart when you touch it.

I started making it for lazy weekends and before I knew it friends kept asking for the recipe, so I kept tweaking little things until it felt right. If you’re curious about deep savory flavors try this Chicken Pho, it might surprise you.

Ingredients

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lean protein, builds the silky broth with collagen, keeps it hearty and filling.
Mostly carbs for energy, soft texture soaks up broth, gluten free option.
Add gentle sweetness and umami, small fiber and antioxidants, caramelize nicely.
Gives warm spice and bright zing, helps digestion, anti inflammatory properties.
Whole spices make broth fragrant and slightly sweet, adds depth and aroma.
Salty, savory backbone, boosts umami and complexity with tiny amounts.
Fresh herbs brighten each bowl, provide herbal, peppery and citrus notes.
Lime adds sour brightness, chiles give heat, balances and wakes flavors.

Ingredient Quantities

1 whole chicken, 3 to 4 lb (about 1.4 to 1.8 kg) or 2 lb bone in pieces

12 cups water (about 3 liters)

12 ounces dried flat rice noodles (pho noodles)

3 large shallots (about 150 g), unpeeled

3 to 4 inch piece fresh ginger (about 50 g), unpeeled

3 star anise

2 cinnamon sticks (about 2 inches each)

6 whole cloves

1 tablespoon coriander seeds

3 green cardamom pods

1 teaspoon whole black peppercorns

4 tablespoons fish sauce

1 to 2 teaspoons salt

1 teaspoon granulated sugar or 1 small piece rock sugar

4 scallions (green onions)

1 bunch Thai basil

1 bunch cilantro

2 cups bean sprouts

2 limes

2 fresh chiles, jalapeño or Thai bird chiles

Hoisin sauce and sriracha for serving

How to Make this

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1. Char the aromatics and toast the spices: place the unpeeled shallots (3) and ginger piece (3 to 4 inches) cut side down in a dry skillet or under the broiler until edges are blackened; meanwhile dry-toast 3 star anise, 2 cinnamon sticks, 6 whole cloves, 1 tablespoon coriander seeds, 3 green cardamom pods and 1 teaspoon whole black peppercorns in the same pan until fragrant—that smell is everything.

2. Build the broth: put the whole chicken (3 to 4 lb) or 2 lb bone-in pieces into a large pot with 12 cups water, add the charred shallots and ginger plus the toasted spices (use a spice bag or tie them in cheesecloth so you can remove later). Bring to a gentle boil, then lower to a simmer and skim off foam and impurities with a slotted spoon.

3. Simmer or pressure cook: simmer gently 45 to 60 minutes until chicken is cooked and tender, skimming occasionally. Or, for Instant Pot, cook on high pressure 20 to 25 minutes then natural release 10 to 15 minutes. Don’t boil hard or you’ll cloud the broth.

4. Remove chicken and strain: take the chicken out, set aside to cool a bit; strain the broth through a fine mesh sieve and discard solids. If you want a clearer broth, let it settle in the fridge for an hour and scoop off the fat from the top.

5. Season the broth: return strained broth to pot, add 4 tablespoons fish sauce, 1 teaspoon granulated sugar (or piece rock sugar) and 1 to 2 teaspoons salt; simmer 5 more minutes and taste, adjust fish sauce or salt as needed. Fish sauce is the main seasoning so add slowly.

6. Shred the chicken: remove skin and bones, shred the meat into bite sized pieces with two forks. You can shred some dark meat and white meat for best texture.

7. Prepare the noodles and aromatics: cook 12 ounces dried flat rice noodles per package instructions—usually soak in hot water or briefly blanch until just tender, then drain and rinse with cold water so they don’t get gluey. Slice 4 scallions thin, chop cilantro, pick leaves from a bunch of Thai basil, rinse 2 cups bean sprouts and thinly slice 2 fresh chiles; cut 2 limes into wedges.

8. Assemble the bowls: divide noodles among bowls, top with shredded chicken, spoon hot broth over to heat everything through. Sprinkle sliced scallions and cilantro, tuck basil leaves and bean sprouts on the side, add sliced chiles and a lime wedge.

9. Serve with condiments and tips: pass hoisin and sriracha at the table; squeeze lime and add sauces to taste. If broth seems weak heat it and add a little more fish sauce or a pinch of sugar. Leftover broth keeps 3 to 4 days in the fridge or freezes well, just defat after chilling and reheat gently.

Equipment Needed

1. Large heavy‑bottomed stockpot or Instant Pot (big enough for a whole chicken and 12 cups water)
2. Dry skillet or broiler pan for charring shallots and toasting whole spices
3. Fine-mesh sieve plus cheesecloth or a spice bag to tie and remove spices
4. Slotted spoon for skimming, and a pair of forks or tongs to shred the chicken
5. Chef’s knife and cutting board for ginger, shallots, scallions and herbs
6. Measuring cup and measuring spoons for water, fish sauce, salt and sugar
7. Colander or large strainer and a bowl for soaking/draining the rice noodles
8. Ladle and soup bowls for serving, plus small dishes for hoisin, sriracha and lime wedges

FAQ

Q: How do I get a clear, flavorful broth? A: Blanch the chicken quickly in boiling water and dump that water, it removes the scum. Char the unpeeled shallots and ginger under a broiler or over a gas flame until blackened, toast the spices in a dry pan until fragrant, then simmer everything gently for about 1 to 1 and a half hours. Skim surface foam first 15 minutes, add fish sauce and a bit of sugar near the end, then strain through a fine sieve. Chill and remove fat if you want an extra clear bowl.

Q: Can I use chicken pieces instead of a whole chicken? A: Yes. Use bone in pieces like thighs and drumsticks for more flavor. Simmer 35 to 45 minutes until cooked through. Bones make the broth richer so keep them in while simmering.

Q: How do I cook the rice noodles so they are not mushy? A: Follow the package but a good method is to soak the dried flat rice noodles in hot but not boiling water until pliable, drain, then quickly plunge into boiling water for 15 to 30 seconds right before serving. Rinse with cold water to stop cooking and toss lightly with a bit of oil if not serving immediately.

Q: My broth tastes flat, what did I do wrong? A: Usually one of three things: not enough toasting or charring of aromatics and spices, not simmering long enough, or under seasoning. Fix it by adding a tablespoon or two of fish sauce and a pinch of sugar to brighten and balance. Taste while warm and adjust slowly.

Q: How long will leftovers keep and can I freeze the broth? A: Refrigerate broth up to 3 to 4 days, the cooked chicken about the same. Broth freezes great up to three months. Cool quickly, store in airtight containers, thaw in fridge and bring to a full simmer before serving.

Q: Can I make pho ahead for a party and what should I prep? A: Absolutely. Make the broth a day or two ahead and chill so you can remove fat, or freeze it. Prep garnishes like herbs, sprouts, limes and chiles in advance. Cook noodles and chicken right before serving or reheat broth and pour over prepped bowls so everything stays fresh.

Authentic Vietnamese Chicken Pho Noodle Soup Recipe Substitutions and Variations

1 whole chicken: swap with 3 to 4 lb bone-in chicken thighs or a store-bought rotisserie chicken. Thighs give richer broth and need slightly less simmer time, rotisserie saves hours — shred and add at the end.
4 tablespoons fish sauce: use 3 tablespoons soy sauce plus 1 tablespoon lime juice and a pinch of salt, or dissolve 1 teaspoon anchovy paste in a little water. It’s not exactly the same, but keeps the savory umami.
12 ounces dried flat rice noodles: replace with fresh pho noodles (cook way faster) or with dried rice vermicelli if you want thinner strands; if you must, plain spaghetti works in a pinch, just rinse well after cooking.
Thai basil: use sweet (Italian) basil plus a few mint leaves or extra cilantro if you can’t find Thai basil. The flavor won’t be identical, but you’ll get the fresh, herbal lift the soup needs.

Pro Tips

1. Char the shallots and ginger until they’re black at the edges, but don’t let them turn fully brittle and bitter. If you over-char, peel off the worst bits before they go in the pot, and don’t be afraid to char a little longer than you think for more smoky depth.

2. Lightly crush or bruise the whole spices just before toasting them so they release oils faster. Toast until you can smell them, then put them in a little spice bag or tea infuser so the broth gets flavor but stays clear and easy to strain.

3. For a silky clear broth, chill it after straining so the fat solidifies on top and lifts off in one go. If you need it ready right away, skim with a ladle then blot remaining fat with a folded paper towel held with tongs.

4. Treat the noodles gently: soak or blanch until just tender, rinse in cold water, and toss them lightly with a teaspoon of oil if you’ll hold them before serving. Reheat by dunking briefly in the hot broth rather than boiling them, that keeps them from getting gluey.