Easy Chicken Pho Recipe
Comforting, fragrant chicken pho with a clean, spiced broth, tender rice noodles, and fresh herb toppings. Simple enough for weeknights.
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Servings:
Ingredients
Main Ingredients
- 8 cups low-sodium chicken broth
- 2 lb bone-in chicken thighs skin on for richer broth
- 8 oz yellow onion halved; char until blistered
- 2 oz fresh ginger sliced; char until browned
- 2 tsp coriander seeds whole
- 1 tsp fennel seeds whole
- 0.5 tsp whole cloves
- 1 tsp star anise pieces broken pods or roughly crushed
- 0.5 tsp ground cinnamon
- 3 tbsp fish sauce plus more to taste
- 1 tbsp light brown sugar
- 1 tsp kosher salt to taste
- 8 oz dry flat rice noodles medium width
- 0.5 cup thinly sliced white onion for serving
- 0.5 cup sliced green onions for serving
- 0.5 cup fresh cilantro leaves roughly chopped
- 0.5 cup Thai basil leaves loosely packed
- 2 cups bean sprouts rinsed and drained
- 0.5 cup sliced jalapeño for serving
- 0.25 cup lime wedges for serving
- 2 tbsp hoisin sauce optional for the table
- 2 tbsp sriracha optional for the table
Instructions
Preparation Steps
- Char the onion halves and ginger under a broiler or in a dry skillet until deeply browned.
- Toast coriander, fennel, cloves, star anise, and cinnamon in a large pot over medium heat until fragrant.
- Pour in chicken broth, then add chicken thighs, charred onion, and ginger. Bring to a gentle simmer.
- Skim any foam. Simmer uncovered until the chicken is cooked through, about 25–30 minutes.
- Lift out the chicken. When cool enough, discard skin and bones, then shred the meat.
- Strain the broth to remove spices and aromatics. Return clear broth to the pot and season with fish sauce, brown sugar, and salt.
- Soak rice noodles in hot water until just tender, 8–12 minutes. Drain well.
- Divide noodles and shredded chicken among bowls. Ladle in steaming broth.
- Top with white onion, green onions, cilantro, basil, and sprouts. Serve with jalapeño, lime, hoisin, and sriracha.
Notes
Variation: Add a splash of roasted chicken drippings or a few drops of sesame oil to enrich the broth. For a quicker version, swap in shredded rotisserie chicken and simmer the broth 10 minutes less.
Storage: Cool broth separately from noodles and garnishes. Refrigerate broth and chicken up to 4 days or freeze for 2 months. Cook fresh noodles before serving.
This recipe is an original creation inspired by classic Easy Chicken Pho Recipe flavors. All ingredient ratios and instructions are independently developed.