Chicken Pho Recipe
When I first made chicken pho at home, I couldn’t believe how simple and satisfying it was. The rich, aromatic broth paired perfectly with the tender chicken, rice noodles, and crunchy fresh herbs. It’s a comforting dish with layers of flavors that transport you straight to a cozy Vietnamese eatery. And the best part? You can whip this up in under an hour without compromising on taste. After making it, I knew this would become a regular in my kitchen, and now I can’t wait to walk you through the process!
Credit: tamingofthespoon
Ingredients
Here’s what you’ll need to prepare this vibrant and wholesome chicken pho. These ingredients form the soul of the dish, so choosing high-quality ones makes all the difference:
- 1 (2-inch) piece of fresh ginger, smashed
Adds warmth and spice to the broth. Smash it for fuller flavor release. - 2 medium green onions, sliced (plus extra for garnish)
Both the white parts and greens infuse the broth with a subtle sweetness. - A small bunch of cilantro sprigs (plus some chopped leaves for garnish)
Gives the soup its signature fresh, herbal aroma. - 1 1/2 teaspoons coriander seeds
Toasting these boosts their warm, nutty essence. - 1 clove
This tiny spice adds depth and a hint of sweetness. - 4 cups low-sodium chicken broth
Ideally, choose a broth that tastes clean and simple for better control over the flavor. - 2 cups water
Balances the broth’s intensity while keeping it light. - 6-8 ounces boneless, skinless chicken breast or thighs
Simmering in the broth ensures tender, flavorful chicken. - 1/2 teaspoon fine sea salt
Enhances and balances the broth. - 5 ounces dried narrow rice noodles
These soft, delicate noodles are a pho staple. - 2 teaspoons fish sauce
The magic ingredient for that savory umami kick. Go for a high-quality brand like Red Boat. - 1/2 teaspoon sugar (optional)
Adds a touch of sweetness to balance the salty and savory elements. - Optional toppings
Bean sprouts, Thai basil, mint sprigs, lime wedges, and sliced chili peppers enhance the flavors even further.
Note: This recipe yields about 2 hearty servings. Increase the quantities as needed to serve more.
Variations
Make chicken pho your own by trying these variations or substitutions:
- Gluten-Free: Regular pho is naturally free of gluten since it uses rice noodles, but always verify your fish sauce and broth for hidden gluten sources.
- Low-Sodium: Use a no-salt broth and adjust the fish sauce quantity to control sodium levels.
- Extra Aromatic: Toss in a few star anise pods or half a cinnamon stick for a warming, spiced undertone.
- Protein Options: Replace chicken with thinly sliced beef, shrimp, or tofu for different takes on pho.
For another comforting chicken dish, you can also try this chicken tinga recipe for a flavorful Mexican-inspired meal.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Stockpot: For simmering the broth.
- Fine mesh strainer: To strain the broth and remove solids.
- Knife and cutting board: Essential for chopping aromatics and garnishes.
- Small bowl: For soaking the noodles.
- Tongs: To handle the chicken without hassle.
How to Make Chicken Pho Recipe?
A good chicken pho is all about building flavor layers. You won’t believe how easy this is!
Prepare Your Aromatics
Start by peeling and lightly smashing ginger. Slice the white parts of the green onions into finger-length sections, and save some of the sliced green tops for garnishes. Crush cilantro sprigs slightly to release their oils for the broth.
Toast Spices for More Flavor
Heat coriander seeds and the clove in your stockpot over medium heat until they’re fragrant, about a minute or two. This step intensifies their flavors. Add the ginger and onion sections, stirring briefly to combine their aromas.
Build the Broth
Pour in the broth and water, along with the cilantro sprigs, chicken, and salt. Bring everything to a gentle boil, then reduce the heat to maintain a light simmer. Allow the chicken to slowly cook in this aromatic mixture for about 10 minutes.
Cook and Shred the Chicken
Once the chicken is tender and fully cooked, remove it from the broth and submerge it in cold water to stop the cooking process. Shred or slice it into thin, bite-sized pieces. Set aside while the broth continues to simmer for another 15-20 minutes to concentrate its flavors.
Prepare the Noodles
While the broth simmers, soak your rice noodles in hot water until they’ve softened. Strain, rinse with cold water, and keep them ready for assembly.
Strain and Season the Broth
Before serving, strain the broth through a fine mesh sieve to remove any solids, leaving a clear, flavorful base. Taste and adjust the seasoning with fish sauce and a touch of sugar if you prefer a sweeter balance.
Assemble the Bowls
Divide the noodles among bowls, arrange the shredded chicken on top, and pour the steaming hot broth over everything. Garnish with cilantro leaves, green onions, and your choice of extras like bean sprouts, basil, or lime.
Credit: hungryhuy
Additional Tips for Making This Recipe Better
I’ve made chicken pho countless times now and learned these tricks that always take it up a notch:
- Toast your spices properly. They need to reach a fragrant, almost smoky point but shouldn’t burn.
- Pick fresh herbs. Nothing compares to the taste of freshly chopped cilantro and Thai basil.
- Customize individual bowls. It lets everyone tailor their pho with chili flakes, hoisin sauce, or sriracha.
- Add a squeeze of lime. This brightens the broth instantly.
How to Serve Chicken Pho?
Chicken pho is best served in wide, deep bowls that highlight its vibrant layers. Place extra toppings like lime wedges, chili sauce, and fresh herbs in small dishes nearby, so everyone can garnish to their liking. A drizzle of sriracha creates a visually appealing swirl on top, taking your bowl from rustic to restaurant-worthy. If you’re a fan of bold flavors, you might also enjoy this tandoori chicken recipe for a unique twist.
Nutritional Information
Here’s a quick glance at the nutritional breakdown per serving:
- Calories: 357
- Protein: 32 grams
- Carbohydrates: 21 grams
- Fat: 16 grams
Make Ahead and Storage
Making chicken pho ahead of time? Great idea! Here’s how to store it:
- To Store: Keep the broth and noodles separate in airtight containers. Refrigerate for up to 3 days.
- To Freeze: The broth freezes well for up to 3 months. Thaw and reheat before use.
- To Reheat: Gently warm the broth on the stovetop. Freshen up your noodles by soaking them briefly in hot water before serving.
Why You’ll Love This Recipe?
There’s so much to adore about this chicken pho recipe:
- Quick to Make. It’s ready in just 40 minutes, perfect for weeknights.
- Customizable. Modify proteins, spices, or toppings to suit your cravings.
- Comforting and Hearty. Warm, fragrant broth that soothes your soul.
- Full of Flavor. Each ingredient works in harmony to deliver that signature pho taste.
- Perfect for Everyone. Gluten-free, dairy-free, and easily adaptable!
With its fragrant broth, perfectly tender chicken, and customizable toppings, this chicken pho recipe is a must-try comfort food. Once you make it, you’ll see how effortless it is to bring this Vietnamese classic to life in your own kitchen. Grab a bowl, load it up, and don’t forget to slurp with every bite! If you enjoy exploring chicken dishes, you can also enjoy these chicken recipes for more inspiration.
Chicken Pho Recipe
Ingredients
Method
- Start by peeling and lightly smashing ginger. Slice the white parts of the green onions into finger-length sections, and save some of the sliced green tops for garnishes. Crush cilantro sprigs slightly to release their oils for the broth.
- Heat coriander seeds and the clove in your stockpot over medium heat until they’re fragrant, about a minute or two. This step intensifies their flavors. Add the ginger and onion sections, stirring briefly to combine their aromas.
- Pour in the broth and water, along with the cilantro sprigs, chicken, and salt. Bring everything to a gentle boil, then reduce the heat to maintain a light simmer. Allow the chicken to slowly cook in this aromatic mixture for about 10 minutes.
- Once the chicken is tender and fully cooked, remove it from the broth and submerge it in cold water to stop the cooking process. Shred or slice it into thin, bite-sized pieces. Set aside while the broth continues to simmer for another 15-20 minutes to concentrate its flavors.
- While the broth simmers, soak your rice noodles in hot water until they’ve softened. Strain, rinse with cold water, and keep them ready for assembly.
- Before serving, strain the broth through a fine mesh sieve to remove any solids, leaving a clear, flavorful base. Taste and adjust the seasoning with fish sauce and a touch of sugar if you prefer a sweeter balance.
- Divide the noodles among bowls, arrange the shredded chicken on top, and pour the steaming hot broth over everything. Garnish with cilantro leaves, green onions, and your choice of extras like bean sprouts, basil, or lime.
Notes
- Toast your spices properly. They need to reach a fragrant, almost smoky point but shouldn’t burn.
- Pick fresh herbs. Nothing compares to the taste of freshly chopped cilantro and Thai basil.
- Customize individual bowls. It lets everyone tailor their pho with chili flakes, hoisin sauce, or sriracha.
- Add a squeeze of lime. This brightens the broth instantly.
