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Chicken Pho Recipe
Ash Tyrrell

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.