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
Scale
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
