Authentic Vietnamese Chicken Pho Noodle Soup Recipe

I’m excited to share this Chicken Pho Soup: a clear broth built from charred onion and ginger with star anise, cinnamon and crushed coriander, shredded whole chicken, flat rice noodles, fish sauce, Thai basil, bean sprouts and lime wedges. It’s a straightforward, authentic approach that keeps bold pantry spices front and center.

Sometimes I crave a clear, fragrant bowl of chicken pho that still surprises me. I use a whole chicken in about 12 cups water with a charred yellow onion and 3 inch piece of ginger, then toss in a few whole star anise and a cinnamon stick so the broth smells deep and layered.

I add fish sauce and a touch of rock sugar, then serve over flat rice noodles with scallions, cilantro and Thai basil. With lime wedges, fresh red chiles, hoisin and Sriracha on the side, this Pho Soup Recipe Easy, or Chicken Pho Soup, looks simple but it wont stop giving.

Why I Like this Recipe

– I love how it warms me up on cold nights, the whole house smells amazing and everyone ends up in the kitchen
– I can tweak it to my mood, make it heartier or lighter and it still turns out great
– I always get generous leftovers that actually taste better the next day so lunches are easy
– It feels kind of fancy when I serve it but it’s simple enough that i’m not stressed making it

Ingredients

• Chicken: provides most of the protein, makes rich broth, comforting and filling.
• Yellow onion: caramelizes to sweeten broth add umami, small amounts of fiber.
• Ginger: gives warm spicy note, aids digestion, low calories, antioxidant benefits.
• Warm spices: star anise, cinnamon, cloves add sweet aromatic depth, virtually no calories.
• Fish sauce: salty umami backbone, adds savory depth, small protein, high in sodium.
• Rice noodles: main carbs, quick energy, gluten free, low fat, fills you up.
• Herbs: Thai basil and cilantro brighten flavors, add vitamins, fresh herbal aroma.
• Bean sprouts and lime: sprouts add crunch and fiber, lime gives citrusy sour punch.

Ingredient Quantities

• 1 whole chicken about 3 to 4 lb or about 1.4 to 1.8 kg, rinsed
• 12 cups water about 3 liters or enough to cover the chicken
• 1 large yellow onion, halved and charred until blackened
• 1 piece fresh ginger about 3 inches, halved and charred
• 3 whole star anise
• 1 cinnamon stick about 3 inches long
• 4 whole cloves
• 1 tablespoon coriander seeds, lightly crushed
• 2 green cardamom pods, lightly crushed optional but traditional
• 1 teaspoon whole black peppercorns
• 3 to 4 tablespoons fish sauce, more to taste
• 1 to 2 teaspoons sea salt, to taste
• 1 to 2 tablespoons rock sugar or 1 teaspoon granulated sugar
• 8 ounces flat rice noodles banh pho, medium width
• 2 to 3 scallions green onions, thinly sliced
• 1 half cup cilantro leaves roughly chopped
• 1 small bunch Thai basil
• 2 cups bean sprouts, rinsed
• 2 limes cut into wedges
• 1 to 2 fresh red chiles or jalapeños thinly sliced
• Hoisin sauce and Sriracha for serving
• 1 tablespoon neutral oil for charring or rubbing on onion and ginger

How to Make this

1. Rub the onion and ginger with the oil and char them until blackened (on a gas flame, under a broiler or in a hot pan) then set aside; in the same pan dry-toast the star anise, cinnamon stick, cloves, crushed coriander seeds, crushed cardamom (optional) and peppercorns until fragrant, about 2 to 3 minutes — crush the coriander and cardamom lightly with a mortar or the bottom of a pan.

2. Put the whole rinsed chicken in a large pot and add about 12 cups water or just enough to cover the bird, add the charred onion and ginger plus the toasted spices (place spices in a cheesecloth or spice infuser if you want an easy strain later), bring to a boil then immediately lower to a gentle simmer and skim off any foam.

3. For stovetop: simmer gently until the chicken is cooked through, about 30 to 40 minutes, then remove the chicken and set aside; keep simmering the bones for another 30 to 45 minutes to deepen the broth. For Instant Pot/pressure cooker: after adding everything, seal and pressure cook for 20 to 25 minutes then let natural release for about 15 minutes, remove the chicken and if you want a stronger broth you can simmer the strained broth for a bit longer.

4. Once broth has the flavor you like, strain it through a fine mesh into a clean pot, discard solids, skim any excess fat if desired, then season with 3 to 4 tablespoons fish sauce, 1 to 2 tablespoons rock sugar (or 1 teaspoon granulated sugar) and 1 to 2 teaspoons sea salt, taste and adjust fish sauce or salt until it tastes balanced and fragrant.

5. While the broth finishes, remove meat from the chicken (discard bones or save for stock), shred the meat with two forks and reserve; also thinly slice scallions and chop cilantro.

6. Prepare the flat rice noodles (banh pho) according to package directions — usually a quick soak in hot water or a brief boil until just tender, then drain well; dont overcook them they should be soft but still hold up.

7. To serve, divide noodles among bowls, top with a generous pile of shredded chicken, ladle the boiling hot broth over to warm everything through, the heat will also finish cooking any slightly underdone noodle bits.

8. Offer garnishes at the table: roughly chopped cilantro, thinly sliced scallions, Thai basil leaves, rinsed bean sprouts, lime wedges, thinly sliced fresh red chiles or jalapeños, plus hoisin sauce and Sriracha on the side so people can season their own bowls.

9. Quick tips: use cheesecloth or a spice bag to make straining easy, rub a little oil on onion/ginger before charring so they blacken not burn away, rock sugar gives that classic subtle sweetness, keep extra fish sauce on hand to boost umami, and serve pho piping hot because its all about the fragrant steaming broth.

Equipment Needed

1. Large stockpot or Instant Pot or pressure cooker big enough to hold a whole chicken and 12 cups water
2. Heavy skillet or cast iron pan for charring the onion and ginger and dry toasting the spices
3. Fine mesh strainer or a piece of cheesecloth plus a spice bag for easy straining later
4. Tongs and a large slotted spoon to lift the bird and skim off foam
5. Ladle for serving the steaming broth into bowls
6. Mortar and pestle or the bottom of a heavy pan to lightly crush coriander and cardamom
7. Two forks for shredding the cooked chicken
8. Large bowl and colander for soaking and draining the rice noodles and holding garnishes
9. Cutting board and a sharp chef knife for slicing scallions chiles and chopping cilantro

FAQ

Authentic Vietnamese Chicken Pho Noodle Soup Recipe Substitutions and Variations

• Whole chicken: use 3 to 4 lb bone-in, skin-on chicken pieces (thighs and drumsticks) for a richer broth, or a store-bought rotisserie chicken to save time, or split a large Cornish hen if you want smaller portions.
• Fish sauce: swap with low-sodium soy sauce plus a squeeze of lime for salt and tang, or use mushroom soy sauce or liquid aminos for a vegetarian-friendly option, or dissolve 1 tsp miso in a little hot water for umami.
• Rock sugar: replace with 1 to 2 tablespoons light brown sugar, or 1 teaspoon granulated sugar, or 1 tablespoon honey, then taste and adjust.
• Thai basil: substitute with sweet (Italian) basil plus a few fresh mint leaves, or use cilantro and extra lime for brightness, or seek out Vietnamese mint (rau ram) if available.

Pro Tips

– Char the onion and ginger until really blackened, not just browned. The charred bits give that smoky backbone, so don’t be shy with the flame. Rub a little oil on them first so they blacken instead of drying out and falling apart.

– Toast the whole spices until you can smell them, then put them in a cheesecloth or spice bag before adding to the pot. That way you get all the flavor but can pull them out quick for a clear broth, and crushing coriander/cardamom lightly helps release oils without turning the broth gritty.

– Taste and balance at the end, while the broth is hot. Fish sauce is your umami lever and rock sugar softens it, so add fish sauce gradually and counter any saltiness with a touch more sugar or a little extra hot water. Keep extra fish sauce at the table, people will want to tweak.

– Undercook the noodles a hair and finish them in the bowl with boiling broth so they dont go mushy. Also shred the chicken while warm for easier pulls, and ladle the broth into hot bowls so everything stays steaming when served.