Chicken Pho

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Author: yumenjoy
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Comments: 17
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Overall Rating: 4.8 / 5.0
Chicken Pho
⏱️ cook time 2 hours 15 minutes
🍽️ servings 4
⚡ Difficulty medium

intro

Light yet deeply aromatic rice noodle soup with tender poached chicken, spiced clear broth, and fresh customizable herb garnishes.

Ingredients

Whole bone-in chicken 1.2 kg (2.6 lbs)
Dried flat rice noodles (bánh phở) 400 grams
Yellow onion 1 large (200 grams, halved, peeled)
Fresh ginger root 100 grams (4-inch piece, split lengthwise)
Whole star anise 5 pieces
Cinnamon stick 1 (3-inch piece)
Whole cloves 4 pieces
Coriander seeds 1 tablespoon
Fish sauce 60 ml (1/4 cup)
Rock sugar 1 tablespoon
Cold water 3.5 liters (14 cups, for broth)
Fine sea salt 1 teaspoon
Fresh bean sprouts 200 grams
Thai basil leaves 1 bunch (30 grams)
Fresh lime 1 whole (100 grams, cut into 4 wedges)
Jalapeño pepper 1 medium (30 grams, thinly sliced)
Fresh cilantro sprigs 1 small bunch (20 grams)

Steps

1

Blanch the chicken

Place the 1.2kg whole bone-in chicken in a large 8-liter stock pot, cover with 2 liters cold water, and bring to a rolling boil over high heat (approximately 10 minutes). Once boiling, cook for 5 minutes to release surface scum, then remove the chicken, discard all blanching water, and rinse both the pot and chicken thoroughly under cold running water to wash away all foam residue.

Step 1
step1：Blanch the chicken
2

Char onion and ginger

Turn a stovetop burner to medium-high heat. Place the peeled, halved 200g yellow onion and split 100g ginger directly on the burner grate, charring for 6-8 minutes per side until edges are blackened and deeply fragrant. For electric stovetops, broil the aromatics on a baking sheet 10cm below the oven heating element for 10 minutes, flipping halfway through cooking. Set charred aromatics aside once done.

Step 2
step2：Char onion and ginger
3

Toast pho spices

Heat a small dry cast iron skillet over medium-low heat. Add 5 star anise, the 3-inch cinnamon stick, 4 whole cloves, and 1 tablespoon coriander seeds to the pan. Toast for 2-3 minutes, stirring constantly with a wooden spoon, until the spices release a warm, rich aroma; take care not to burn the spices, as this will create a bitter broth. Transfer toasted spices to a fine-mesh spice sachet or cheesecloth bundle and tie tightly closed.

Step 3
step3：Toast pho spices
4

Simmer pho broth

Return the rinsed chicken to the clean stock pot, add 3.5 liters cold water, the charred onion and ginger, and the tied spice sachet. Bring to a gentle boil over high heat (approximately 12 minutes), then immediately reduce heat to low to maintain a soft, steady simmer with only small, occasional bubbles breaking the surface. Skim any surface foam every 15 minutes, and cook for 1 hour 30 minutes. Once done, remove the chicken, spice sachet, and charred aromatics, strain the broth through a fine-mesh sieve to remove solids, then return broth to the pot. Submerge the cooked chicken in ice water for 10 minutes to keep meat tender, then shred into bite-sized pieces, discarding bones and skin. Stir 60ml fish sauce, 1 tablespoon rock sugar, and 1 teaspoon sea salt into the broth, then keep warm over low heat.

Step 4
step4：Simmer pho broth
5

Prepare rice noodles

During the last hour of broth simmering, place 400g dried flat rice noodles in a large mixing bowl, cover with room-temperature water, and soak for 1 hour until pliable. When ready to serve, bring a separate 4-liter pot of water to a rolling boil over high heat. Divide soaked noodles into 4 equal portions, blanch each portion in boiling water for 1.5-2 minutes until tender with a slight chewy bite, then drain thoroughly to remove excess water.

Step 5
step5：Prepare rice noodles
6

Assemble and serve

Divide drained, blanched noodles evenly between 4 large deep soup bowls. Top each bowl with 80-90g of shredded poached chicken, then ladle 350-400ml of hot, seasoned broth over the top to fully cover the noodles and chicken. Serve alongside a shared platter holding 200g fresh bean sprouts, 30g Thai basil, 20g cilantro sprigs, 30g sliced jalapeño, and 4 lime wedges for diners to customize their bowls to taste.

Step 6
step6：Assemble and serve

Tips

1.Never let the broth boil rapidly after the initial heat-up; hard boiling will make the broth cloudy and muddle the delicate, balanced spice flavors.
2.Soaking rice noodles in cold water before the quick blanch prevents them from turning mushy, sticking together, or becoming overly starchy in the broth.
3.Taste and adjust the broth seasoning right before serving: add extra fish sauce for saltiness, a pinch more rock sugar for sweetness, or a squeeze of lime for brightness to hit classic pho flavor balance.

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Chicken Pho:Frequently Asked Questions

1.Can I use boneless, skinless chicken instead of a whole bone-in bird for this recipe? ▾
Whole bone-in, skin-on chicken gives you the rich, savory umami depth that defines authentic pho ga, which boneless cuts can’t replicate. If you’re short on time, you can swap in bone-in thighs and breasts, but skip boneless cuts entirely—they’ll leave your broth thin and the meat prone to drying out while poaching. Remember to skim surface foam as it simmers for a clear final broth.
2.Do I really need whole star anise, or can I use ground star anise as a substitute? ▾
Whole star anise is non-negotiable for that warm, subtle licorice-like base without the gritty, murky texture ground star anise adds to broth. If you only have ground, use ¼ teaspoon per whole pod, seal it in a cheesecloth sachet to keep particles contained, and cut the amount slightly to avoid a bitter, overpowering flavor that throws the whole broth off.
3.Why do I need to char the yellow onion and ginger first? Can I skip that step? ▾
Charring onion and fresh ginger over an open flame or under a hot broiler caramelizes their natural sugars and adds a subtle smoky, toasty depth that makes pho taste like your favorite restaurant version. If you skip this step, your broth will taste flat and one-note, even if you nail every other part. You only need 5 minutes of charring until edges are blackened for huge flavor payoff.
4.How do I keep the poached chicken tender instead of tough and rubbery? ▾
The biggest mistake people make is boiling chicken at a rolling boil, which makes meat seize up and turn tough. Once your chicken comes to a gentle simmer, drop heat to low so the water barely bubbles, poach 35-45 minutes until the thickest part of the thigh hits 165°F, then submerge it in an ice bath for 10 minutes to lock in juiciness before shredding.
5.What’s the right way to prep dried flat rice noodles (bánh phở) so they don’t turn mushy? ▾
Never boil dried rice noodles directly in your broth! Soak them in lukewarm water for 1 to 2 hours first until they’re pliable, then blanch in boiling water for 1 to 2 minutes right before serving, and drain well. This gives you that perfect springy, chewy texture and keeps starch from leaching into your broth and making it cloudy.
6.My pho broth turned cloudy instead of perfectly clear—what went wrong? ▾
Cloudy broth almost always comes from simmering the chicken at too high a boil, which agitates fat and protein particles into the liquid, or skipping skimming the gray, foamy scum that rises as the chicken first cooks. To fix it, strain the finished broth through a fine-mesh sieve lined with cheesecloth, then skim any excess fat off the top before serving.
7.Can I make pho broth ahead of time, and how long will it stay good? ▾
Absolutely! In fact, pho broth tastes even better the next day, as the spice flavors meld and mellow out. Let it cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Just hold off on cooking noodles and prepping chicken until right before serving to avoid soggy, overcooked textures.
8.What classic garnishes should I set out for a build-your-own pho spread? ▾
Stick to fresh, traditional options to match the light, aromatic broth: thin-sliced jalapeño, crisp bean sprouts, Thai basil, cilantro sprigs, and lime wedges for bright, fresh pops of flavor. Set out hoisin sauce and sriracha too, so people can stir in as much sweet, salty, or spicy kick as they like, just like at your favorite pho spot.
9.How much star anise is too much? I don’t want my broth to taste like licorice candy. ▾
For a standard 6 to 8 serving batch of pho ga, 5 to 6 whole star anise pods is the perfect sweet spot. Toast them lightly in a dry pan for 30 seconds before adding to broth to mellow their sharp edge, and always fish them out after 30 minutes of simmering—leaving spices in too long pulls out bitter, overly strong licorice notes.
10.Is it authentic to add other spices like cinnamon or cloves to pho ga broth? ▾
A small 2-inch cinnamon stick and 2 to 3 whole cloves are totally traditional, and they complement star anise, ginger, and onion beautifully! Just remember pho ga has a lighter, more delicate broth than beef pho, so keep spice portions small, and tuck them in a spice sachet so you can pull them out easily once flavors are balanced.
11.Should I fully season the broth ahead of serving, or let diners season their own bowls? ▾
Season the base broth lightly with a splash of fish sauce and a tiny pinch of sugar to round out the savory, spiced flavors before serving, but go easy. Set extra fish sauce, hoisin, and sriracha on the table so people can tweak salt, sweetness, and heat to their taste—this customizability is a core part of the pho eating experience.
12.Can I use fresh rice noodles instead of dried bánh phở, and does the prep change? ▾
Fresh flat rice noodles work beautifully, with an even softer, springier chew than dried bánh phở! You don’t need to soak them ahead of time, since they’re already fully cooked. Just blanch them in boiling water for 30 to 60 seconds to warm them through right before serving, and don’t leave them in the water longer, or they’ll turn mushy fast.
13.Can I use store-bought chicken broth from a carton as a shortcut for the soup base? ▾
Store-bought low-sodium chicken broth works as a time-saving shortcut, but it won’t have the same deep, rounded flavor as broth made from a poached whole bone-in chicken. If you go that route, simmer it with charred onion, ginger, and star anise for 20 minutes, and toss in a handful of leftover chicken bones if you have them to boost savoriness before straining.

Comments (17)

2 days ago

OMG this pho was a total game changer for our weekly family dinner! I’ve always been intimidated to make pho at home because I thought the broth would be way too complicated, but the step-by-step instructions were so easy to follow. My kids devoured two bowls each and asked when we’re making it again. 10/10!

yesterday

That makes us so happy to hear, Mia! So glad the whole family loved it – the slow-simmered broth really is worth the extra time, right? Thanks for leaving such a sweet note!

1 week ago

Made this for a potluck at work last week and everyone was begging for the recipe! The aroma filled the whole break room and people kept coming back for seconds. I did add a little extra star anise because I love that deep licorice note, and it turned out chef’s kiss.

3 days ago

SO good! I meal prepped a big batch on Sunday and ate it for lunch all week, and it somehow tasted better every day. My only note is that I wish the recipe mentioned how long to parboil the chicken bones to get that clear broth – I guessed and did 10 minutes which worked, but a specific time would be helpful for newbies like me!

2 days ago

Great call out, Lila! We’ll update the recipe card to note that parboiling the bones for 8-10 minutes is the sweet spot for that crystal clear, non-cloudy broth. So glad you enjoyed the meal prep win!

2 hours ago

Wait, has anyone tried making this with bone-in chicken thighs instead of a whole chicken? I’m not a huge fan of white meat and want to make sure the broth still gets that rich flavor before I dive in. Cook time says 2h15m, that seems doable even on a weeknight if I start right after work!

30 minutes ago

I did that last time I made it! Used 2 lbs of bone-in skin-on thighs and the broth was even richer, in my opinion. Just pull the thighs out when they hit 165 internal, shred the meat, and toss the bones back in to keep simmering with the spices. Worked perfectly!

5 minutes ago

Great tip from Zoe! Thighs work beautifully for this recipe if you prefer dark meat – they add so much extra depth to the broth, and you don’t have to worry about the white meat drying out. Hope you love it!

1 week ago

This is hands down the most authentic homemade pho ga I’ve made since I moved away from my favorite Vietnamese spot in Brooklyn. The charred onion and ginger step is non-negotiable, don’t skip that!! I served it with all the classic toppings: Thai basil, bean sprouts, lime wedges, hoisin, and sriracha. Felt like I was back at my go-to restaurant.

yesterday

Tried this last night for date night and my girlfriend said it’s better than the pho place we order from every Friday! Wild. I did mess up the spice sachet though – I forgot to tie it closed and had little bits of cinnamon and clove floating all over the broth. Still tasted incredible, just a little extra straining required. Oops.

2 hours ago

Oh I did the EXACT same thing my first time making this! Pro tip for next time: use a disposable tea filter bag if you don’t have cheesecloth, they work perfect for holding all the spices with zero leaks.

3 days ago

Wait, medium difficulty? I’m a total beginner cook and I was able to pull this off! The only issue I ran into was that my chicken was a little overcooked because I left it in the simmering broth the whole time. Any tips for how to keep the chicken tender next time?

2 days ago

I had that problem my first batch too! Pull the whole chicken out once the breast hits 160°F, let it rest for 15 minutes before shredding, and it stays super juicy. You can keep the bones in the broth to simmer longer for extra flavor without drying out the meat.

yesterday

Mike’s tip is spot on! Overcooking the chicken is the most common misstep with this recipe, so we always recommend removing the bird once the thickest part of the breast hits 160°F (it’ll keep cooking a little as it rests!) so it stays tender and juicy.

5 days ago

Game. Changer. I’ve been paying $15 a bowl for takeout pho for years and I can’t believe how easy (and cheap!) it is to make at home. I made a double batch and froze half of the broth for quick weeknight meals later – does anyone know how long the frozen broth stays good for?

3 days ago

I froze some of my leftover broth last month and used it 3 weeks later and it tasted exactly the same! Just make sure you leave a little room at the top of your freezer container because the liquid expands when it freezes, otherwise you’ll have a mess.

2 days ago

Great question, Jason! The frozen broth will stay delicious for up to 3 months if stored in an airtight container. Perfect for those busy nights when you don’t have time to simmer from scratch!

2 weeks ago

My whole family is obsessed! I made this on a rainy Sunday and it was the coziest meal ever. I added a handful of bok choy to the bowls for some extra veggies and it was the perfect addition. 10/10 will be making this at least once a month from now on.

1 week ago

Solid recipe, but I felt like the broth was a little bland for my taste. I ended up adding an extra tablespoon of fish sauce and a pinch of salt at the end and that fixed it right up. Maybe I didn’t simmer it long enough? I cut the cook time by 30 minutes because I was in a rush, oops.

5 days ago

So glad you were able to adjust the seasoning to your taste, Chris! Cutting the simmer time short will absolutely lead to a lighter, less flavorful broth – that long simmer is what pulls all the depth out of the bones and spices. Next time give it the full 2+ hours and you’ll get that rich, restaurant-style flavor!

1 week ago

First time ever making pho and I nailed it thanks to this recipe! My roommate walked in and thought I ordered takeout lmao. I was worried about finding all the spices, but my regular grocery store had everything in the international aisle – no trip to the specialty Asian market needed! Anyone ever add rice noodles straight to the broth instead of cooking them separate?

5 days ago

I tried that once and wouldn’t recommend it! The noodles release a ton of starch and make the broth all cloudy and gummy. It takes 2 extra minutes to cook them in a separate pot of boiling water, totally worth it to keep the broth nice and clear.

3 days ago

Raj is 100% right! Cooking noodles separately keeps the broth from getting starchy and cloudy, plus you can portion the noodles perfectly per bowl so no one ends up with too many or too few. Great call sticking with the separate pot!

2 days ago

Made this for my partner who’s been under the weather and he said it’s better than any soup he’s ever had when he’s sick. The warm broth, the ginger, the soft noodles – total comfort food. He had two bowls and said he already feels 10x better. Will be keeping this recipe in our back pocket for cold and flu season for sure.

5 days ago

SO good! I hosted a little Vietnamese-inspired dinner party last weekend and this was the star of the show. I set up a topping bar with Thai basil, cilantro, mint, bean sprouts, lime, jalapeños, hoisin, sriracha, and even some chili garlic sauce, and everyone got to build their own perfect bowl. Got so many compliments!

3 days ago

The topping bar idea is genius! I’m hosting a dinner party next month and was trying to figure out a fun interactive main, this is perfect. Stealing that idea for sure!

2 days ago

Quick question: can I make the broth a day ahead? I’m having people over tomorrow and want to get as much prep done today as possible so I’m not stuck in the kitchen the whole time during the party. Would I just refrigerate it overnight and reheat it tomorrow?

yesterday

I do this every single time I make pho! The broth actually tastes even better the next day because all the spices have more time to meld together. Just skim the solid fat off the top after you take it out of the fridge, reheat on the stove, and you’re good to go.

2 hours ago

Tina is exactly right! Making the broth a day ahead is one of our favorite pro tips for entertaining – it cuts down on day-of work so much, and the flavor gets even deeper as it sits in the fridge. Just make sure you bring it to a rolling simmer before serving!

3 days ago

I’ve tried so many homemade pho recipes that fall flat, but this one is the real deal. The spice blend is perfectly balanced – not too much cinnamon, not too much star anise, just that perfect deep, savory broth that tastes like it came from a restaurant. Worth every minute of the 2 hour cook time, trust me.

1 week ago

Meal prep win! I portioned out the shredded chicken, cooked noodles, and broth into separate containers and grabbed one on my way out the door for work every day this week. Way better than the sad office cafeteria salads I usually eat. Only thing I’ll do different next time is add more jalapeños for a little extra kick.

5 days ago

Pro tip: keep the toppings separate too! I pack little baggies of bean sprouts and basil to add right before I eat so they don’t get all soggy in the container. Game changer for work lunches!

yesterday

I was nervous about the charred onion and ginger step because I thought I’d burn them, but it was so easy! I just held them over my gas stove burner with tongs for a few minutes until they were black and charred all over, and that smoky flavor took the broth to a whole new level. Don’t skip that step, people!!

30 minutes ago

We’re so glad you gave that charring step a try, Olivia! That little bit of smoky, caramelized flavor from the burnt alliums is what makes the broth taste truly authentic, so it always makes us happy to hear people not skipping it. Great job!