If there’s one dish that captures the very soul of comfort food, it has to be Vietnamese Chicken Pho Soup. Aromatic, clear, and brimming with tender chicken, silky rice noodles, and a symphony of fresh herbs, this beloved classic delivers warmth with every spoonful. Think of it as a hug in a bowl, perfect for chilly evenings, cozy weekends, or anytime you crave something both light and deeply satisfying. Get ready to discover just how rewarding it is to make this treasure from scratch—your kitchen is about to smell amazing!
Ingredients You’ll Need
The magic of Vietnamese Chicken Pho Soup lies in its vibrant yet simple ingredients. Each component brings its own unique flavor, enhancing the broth and toppings with freshness, color, and depth.
- Whole Chicken: The foundation of both the hearty broth and the succulent shredded meat filling your bowl.
- Large Onion: Charring adds irresistible sweetness and depth, anchoring the flavor base.
- Fresh Ginger: Charring ginger unlocks aromatic oils, infusing the broth with warmth and spice.
- Water: Essential for drawing all those incredible flavors into the stock.
- Salt: A crucial seasoning that brings everything into balance; taste and adjust as you go.
- Fish Sauce: Adds savory umami and that signature Vietnamese depth—don’t be shy!
- Rock Sugar (or regular sugar): Touch of sweetness to round out the savory notes.
- Cinnamon Stick: Delivers gentle spice and warmth, essential in pho broth.
- Star Anise Pods: Imparts that unmistakably floral, licorice-like aroma.
- Whole Cloves: A subtle background note, just a hint goes a long way.
- Coriander Seeds: Earthy, citrusy, and uplifting—a must for complexity.
- Black Peppercorns: Give the broth a pleasant, gentle heat.
- Rice Noodles (Banh Pho): The “pillow” for all your toppings—soft yet chewy and oh so comforting.
- Bean Sprouts: Adds fresh crunch and lightness on top.
- Chopped Cilantro: Bright, peppery, and super aromatic.
- Thai Basil: Bold, grassy, and slightly spicy leaves for that classic pho lift.
- Sliced Green Onions: Pop of color and a mild oniony bite.
- Limes, cut into wedges: Squeeze for a fresh, zesty finish that wakes up the broth.
- Fresh Chili (optional): A fiery kick, only if you love a little heat.
- Hoisin Sauce and Sriracha (optional): Swirl into your bowl or dip bites for sweet, tangy, or spicy flair.
How to Make Vietnamese Chicken Pho Soup
Step 1: Char the Onion and Ginger
Using a gas flame or your oven broiler, set the halved onion and ginger directly over the heat. Let them blacken slightly on the cut side; this caramelization unlocks deep sweetness and nuance that makes Vietnamese Chicken Pho Soup so crave-worthy.
Step 2: Build the Broth
In your largest stockpot, combine the whole chicken, charred onion and ginger, water, salt, fish sauce, and rock sugar. This is your foundation, so take a deep breath and appreciate that you’re about to create rich, golden goodness from scratch.
Step 3: Toast and Add the Spices
Warm the cinnamon stick, star anise, cloves, coriander seeds, and black peppercorns in a dry pan for a minute—just until fragrant. Tuck them into a spice bag or a bit of cheesecloth, then add to the pot. This is when the signature perfume of Vietnamese Chicken Pho Soup starts to fill your kitchen.
Step 4: Simmer and Skim
Bring everything to a boil, then drop the heat to a gentle simmer. Skim off any foam that rises to the top—clear broth is the mark of a pho master! Simmer for 1 to 1.5 hours, letting all those flavors meld beautifully as the chicken cooks through.
Step 5: Remove Chicken and Finish Broth
Carefully take the chicken out and set it aside—it’ll finish cooling while your broth continues to deepen in flavor. Let the broth go for another 30 minutes, then strain to remove all solids. Give it a final taste and adjust with extra fish sauce or salt as desired.
Step 6: Prepare the Noodles and Chicken
While your broth is finishing, cook the rice noodles according to the package (usually just a quick soak or boil). Drain and rinse with cool water to keep them beautifully springy. Shred the chicken, discarding the skin and bones.
Step 7: Assemble and Ladle
Divide noodles and shredded chicken among big, generous bowls. Ladle over that piping hot, aromatic broth, letting it steam up with the scents of cinnamon, star anise, and ginger—the essence of authentic Vietnamese Chicken Pho Soup!
How to Serve Vietnamese Chicken Pho Soup
Garnishes
Part of the fun is loading up your bowl with snappy bean sprouts, loads of chopped cilantro, Thai basil leaves, a sprinkle of green onions, and the squeeze of a lime wedge. Like it spicy? Add slivers of fresh chili. Hoisin and Sriracha sauces are great for dipping chicken or swirling into your soup for a sweet or spicy edge.
Side Dishes
Keep things light and bright—try serving Vietnamese Chicken Pho Soup with a plate of crispy scallion pancakes, fresh summer rolls, or a citrusy salad. These add fun texture and color, making your meal feel like a true Vietnamese feast!
Creative Ways to Present
For a gathering, set up a DIY pho bar: arrange bowls of garnishes and sauces, and let everyone build their perfect soup. Or, serve in big, deep bowls with a mini side platter of herbs and lime wedges for each guest. It’s not just delicious—it’s an experience!
Make Ahead and Storage
Storing Leftovers
If you have extras (lucky you!), keep broth, noodles, and chicken separated in airtight containers. The flavors actually deepen overnight, making Vietnamese Chicken Pho Soup fantastic for easy next-day meals. Just remember not to leave the noodles sitting in broth, or they’ll get too soft.
Freezing
The broth freezes like a dream! Let it cool completely before pouring into airtight freezer-safe containers or bags. You can also freeze shredded chicken separately. Defrost everything overnight in the fridge for easy home-cooked Vietnamese comfort whenever you crave it.
Reheating
Warm the broth on the stove until barely simmering. Briefly dunk or reheat noodles in hot water to keep them light and separate, then combine with chicken and ladle over broth. Garnish as usual to revive the fresh vibes!
FAQs
Can I use boneless chicken pieces instead of a whole chicken?
Absolutely; using a whole chicken gives the richest flavor, but boneless thighs or breasts will still make a flavorful soup. If you go this route, consider adding some extra chicken bones or wings to boost that signature pho broth taste.
What if I can’t find rock sugar?
No worries! Regular granulated sugar works well, offering the gentle sweetness needed for Vietnamese Chicken Pho Soup. Rock sugar is traditional and melts a bit more slowly but isn’t essential to great flavor.
Can this be made vegetarian?
Yes! Swap the chicken and fish sauce for plenty of mushrooms, root vegetables, a vegetarian broth base, and a splash of soy sauce or vegan fish sauce. The result is still aromatic, warming, and packed with umami, though a bit different from the traditional recipe.
Is there a way to make the chicken pho soup faster?
For a shortcut, poach a store-bought rotisserie chicken in low-sodium boxed broth spiced with charred onion, ginger, and toasted aromatics. While it’s not strictly traditional, you’ll get a surprisingly close bowl of Vietnamese Chicken Pho Soup in a fraction of the time.
How do I keep the broth clear?
Start with cold water, bring to a gentle simmer rather than a hard boil, and skim off foam frequently while cooking. Straining the broth through a fine mesh sieve at the end ensures a beautifully clear result every time.
Final Thoughts
I can’t encourage you enough: don’t miss out on making Vietnamese Chicken Pho Soup at home. The process is rewardingly simple, the flavors are extraordinary, and with every bowl you’ll discover new little touches to make it your own. Give it a try—you’ll be hooked from the very first spoonful!
Print
Vietnamese Chicken Pho Soup Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Chicken Pho Soup is a comforting and aromatic dish that features a rich broth, tender chicken, rice noodles, and an array of fresh herbs and toppings. Perfect for warming up on a chilly day or satisfying your craving for a flavorful Asian soup.
Ingredients
Broth:
- 1 whole chicken (about 3–4 pounds)
- 1 large onion, halved
- 1 (3-inch) piece of ginger, halved lengthwise
- 3 quarts water
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 1 tablespoon rock sugar or regular sugar
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 tablespoon coriander seeds
- 1/2 teaspoon black peppercorns
Additional Ingredients:
- 14 ounces rice noodles (banh pho)
- 2 cups bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup Thai basil
- 1/4 cup sliced green onions
- 1–2 limes, cut into wedges
- 1 fresh chili, thinly sliced (optional)
- Hoisin sauce and Sriracha for serving (optional)
Instructions
- Char the Onion and Ginger: Char the onion and ginger over a flame or under a broiler until slightly blackened.
- Prepare the Broth: In a large stockpot, combine the chicken, charred onion, ginger, water, salt, fish sauce, and sugar. Toast the spices and add to the pot. Bring to a boil, then simmer for 1-1.5 hours.
- Finish the Broth: Remove the chicken, shred it, and continue simmering the broth for 30 minutes. Strain the broth and adjust seasoning.
- Cook Noodles: Cook rice noodles according to package instructions.
- Assemble: Divide noodles and chicken into bowls. Ladle hot broth over the top. Garnish as desired.
Notes
- Pho tastes better the next day.
- For convenience, use rotisserie chicken and store-bought low-sodium broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
