Simple Chicken Pho Recipe

I finally nailed a Chicken Pho with silky rice noodles, tender slices of chicken and a deeply savory broth that hides one simple trick you’ll want to know.

I never thought a bowl could change my week until I made Simple Chicken Pho. Using a whole chicken and fresh ginger gives the bowl a deep, almost mysterious flavor that keeps pulling me back.

The steam fills the kitchen, and before you know it youre hovering, spoon in hand, curious why something so simple tastes so layered. This Pho Recipe Easy isnt slick or fancy, it’s honest and a little addictive.

I make it on nights when I want something different but not complicated, and every time it reveals a small surprise that makes me smile.

Why I Like this Recipe

* I love the broth’s deep, layered flavor, it’s cozy and surprisingly complex even when I’m wiped out
* I like that I can change it up real easy to match my mood or whats in the fridge, so it never gets boring
* I like the fresh, bright toppings because they cut through the warm bowl and make every bite pop
* I like that it makes a lot and keeps great as leftovers, so I can eat it for lunch or dinner the next day

Ingredients

• chicken: rich in lean protein, keeps the soup hearty, adds mild savory body
• ginger: bright, tangy spice, aids digestion, gives pho its warm zippy note
• onion: sweet when caramelized, deepens broth flavor, provides natural sugars and depth
• star anise: licorice like aroma, very fragrant, adds aromatic complexity and subtle sweetness
• fish sauce: umami heavy, salty and savory, boosts broth depth, use sparingly for balance
• rice noodles: light gluten free carbs, soak up broth, give the soup its soft chew
• Thai basil: herbaceous peppery sweet, adds fresh lift aromatic and slightly spicy
• lime: bright acidity, cuts richness, adds citrus tang and fresh sour brightness

Ingredient Quantities

• 1 whole chicken (3 to 4 lb / 1.4 to 1.8 kg)
• 10 to 12 cups water (2.5 to 3 L)
• 1 large yellow onion
• 3 inch piece fresh ginger
• 1 tablespoon rock sugar or granulated sugar
• 3 tablespoons fish sauce, plus more to taste
• 1 teaspoon salt, or to taste
• 1 (3 inch) cinnamon stick
• 3 whole star anise
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1/2 teaspoon whole black peppercorns
• 2 green cardamom pods (optional)
• 8 oz (225 g) dried rice noodles, medium width
• 3 scallions
• 1/2 cup fresh cilantro leaves
• 1 cup Thai basil leaves
• 2 cups bean sprouts
• 2 limes
• 1 to 2 jalapeños or Thai chiles
• Hoisin sauce, for serving (optional)
• Sriracha or other chili sauce, for serving (optional)

How to Make this

1. Char the onion and ginger: halve the large yellow onion and smash the 3 inch piece of ginger with the side of a knife, then char both under a broiler or over an open flame until the cut surfaces are nicely blackened, about 5 to 8 minutes; peel the charred bits off if they flake, you want the smoky flavor not ash.

2. Toast the spices: in a dry skillet over medium heat toast 1 cinnamon stick, 3 star anise, 4 cloves, 1 teaspoon coriander seeds, 1/2 teaspoon black peppercorns and the 2 green cardamom pods (optional) for 1 to 2 minutes until fragrant, then wrap them in cheesecloth or put them in a tea infuser so you can remove them easily.

3. Make the broth: put the whole chicken (3 to 4 lb /
1.4 to
1.8 kg) in a large stockpot with 10 to 12 cups water, add the charred onion and ginger, the wrapped spices, 1 tablespoon rock sugar or granulated sugar, 3 tablespoons fish sauce and 1 teaspoon salt; bring to a boil then lower to a gentle simmer and skim off any foam that rises for the first 10 minutes.

4. Simmer gently: keep the broth at a gentle simmer (not a rolling boil) for 45 to 60 minutes, partially covered, until the chicken is cooked through and tender; a gentle simmer keeps the broth clear and flavorful.

5. Remove and strain: take the chicken out and set aside to cool a bit, strain the broth through a fine mesh sieve into another pot or bowl, press down on the solids to get the good juices but discard the onion, ginger and spice pouch; taste the broth and adjust with more fish sauce or salt if needed.

6. Shred the chicken: when cool enough to handle remove the skin and bones and shred the meat into bite size pieces; you can keep some skin for extra flavor but most folks remove it.

7. Prepare the noodles and aromatics: cook 8 oz (225 g) dried medium-width rice noodles according to package directions (usually soak in hot water or briefly boil until chewy but not mushy), drain and rinse with cold water to stop cooking; slice 3 scallions, chop 1/2 cup fresh cilantro, pick 1 cup Thai basil leaves, rinse 2 cups bean sprouts, cut 2 limes into wedges and thinly slice 1 to 2 jalapeños or Thai chiles.

8. Assemble bowls: divide the noodles between bowls, top with a generous pile of shredded chicken and a few scallions and cilantro, then ladle the boiling hot strained broth over everything to heat the bowl through.

9. Serve with toppings and tweaks: let everyone add Thai basil, bean sprouts, extra scallions, jalapeño slices and a squeeze of lime; offer hoisin sauce and sriracha on the side, and remember rock sugar gives a round sweetness so add more fish sauce or lime to balance if it tastes flat.

Equipment Needed

1. Large stockpot (6 to 8 qt), for simmering the whole chicken and broth
2. Broiler-safe skillet or sheet pan, or a cast-iron skillet, to char the onion and ginger
3. Dry skillet for toasting spices, plus a small piece of cheesecloth or a tea infuser to hold them
4. Fine mesh sieve, to strain the broth and press out juices
5. Large slotted spoon or tongs, to lift out the chicken and skim foam
6. Chef’s knife and cutting board, for shredding the chicken and slicing aromatics
7. Ladle, for pouring the hot broth into bowls
8. Colander or noodle strainer, to drain the rice noodles
9. Serving bowls and soup spoons or chopsticks, for assembling and eating the pho

FAQ

Simple Chicken Pho Recipe Substitutions and Variations

• Whole chicken: swap for bone in chicken thighs (about 6 to 8) or a mix of thighs and breasts. Thighs give richer broth, and you can also use a store bought rotisserie chicken for a quick shortcut.
• Rock sugar or granulated sugar: use the same amount of granulated sugar or light brown sugar, or try 1 tablespoon honey. Brown sugar adds a tiny caramel note, honey will mellow the flavors.
• Fish sauce: replace with soy sauce plus a squeeze of lime and a pinch of sugar to mimic the salty, tangy depth. For vegetarian, use tamari or mushroom soy with a strip of kombu or a little miso for umami.
• Thai basil: sub with sweet basil plus a few mint leaves or a small pinch of tarragon to get that anisey note. If nothing else is available plain sweet basil still works fine.

Pro Tips

1. Char for flavor but not ash, ok. Get the cut sides nicely blackened, then gently rub off any flaky ash so your broth tastes smoky not bitter, and if it still smells burnt you went too far. Char a little longer for deeper smoke, but trust your nose more than a timer.

2. Toast and bruise the whole spices, dont just dump them in. A quick toast in a dry pan wakes up the oil in coriander, cardamom and pepper, and lightly crushing the seeds before you bag them makes the broth much more aromatic. Keep them in a sachet or tea ball so you can pull them out easily before any bitterness sets in.

3. Keep the broth calm and skim the scum early, it makes everything clearer and cleaner tasting. Simmer, do not boil hard, and skim the foam for the first ten minutes, then strain through a fine sieve or a cheesecloth lined colander. If you want super clear soup, chill it and remove the hardened fat the next day, its a game changer.

4. Taste and tweak at the end, dont overseason early. Fish sauce, lime and a little sugar are your balancing act, add them in small amounts and adjust at the table. Also, dont overcook the rice noodles, rinse them in cold water to stop cooking, and reheat with boiling broth so they dont turn gummy.