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Vietnamese Chicken Pho

A fragrant, crystal-clear chicken broth infused with charred ginger, star anise, and cinnamon, poured over rice noodles and tender shredded chicken with a table full of fresh garnishes.

105 minMediumServes 4350 cal/serving

VietnameseSoupStovetopHigh ProteinDairy-FreeNut-FreePork-FreeCorn-Free

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 3 oz fresh ginger, halved lengthwise
  • 1 large yellow onion, halved
  • 4 whole star anise
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 tsp coriander seeds
  • 3 tbsp fish sauce
  • 2 tsp granulated sugar
  • 10 cups cold water
  • 8 oz flat rice noodles (banh pho, 1/4-inch wide)
  • 1 tsp salt
  • 2 cups fresh bean sprouts (for serving)
  • 1 cup fresh Thai basil (for serving)
  • 2 limes lime wedges (for serving)
  • 2 thinly sliced fresh chiles (for serving), thinly sliced

Instructions

  1. 1

    Char the 3 oz halved lengthwise fresh ginger and 1 large halved yellow onion: place them cut-side down over a gas flame or under the broiler until deeply blackened in spots, about 3-5 minutes.

  2. 2

    Toast 4 whole star anise, 2 cinnamon sticks, 4 whole cloves, and 2 tsp coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes.

  3. 3

    Place 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) in a large pot. Add 10 cups cold water, the charred ginger and onion, and the toasted spices. Bring to a boil, skimming foam. Reduce to a gentle simmer and cook for 45-50 minutes until chicken reaches an internal temperature of 165°F (74°C) and is very tender.

  4. 4

    Remove the chicken and let it cool slightly. Strain the broth through a fine-mesh sieve; discard solids. Return broth to the pot and season with 3 tbsp fish sauce, 2 tsp granulated sugar, and 1 tsp salt. Keep warm.

  5. 5

    Once cool enough to handle, shred the chicken meat off the bones; discard skin and bones.

  6. 6

    Soak 8 oz flat rice noodles (banh pho, 1/4-inch wide) in cold water for 20 minutes, then cook in boiling water for 1-2 minutes until just tender. Drain and divide among bowls.

  7. 7

    Ladle hot broth over noodles. Top with shredded chicken. Serve with 2 cups fresh bean sprouts (for serving), 1 cup fresh Thai basil (for serving), 2 limes lime wedges (for serving), and 2 thinly sliced fresh chiles (for serving) on the side.

Questions

How long does Vietnamese Chicken Pho keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Vietnamese Chicken Pho?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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