There’s nothing quite like a steaming bowl of Vietnamese chicken pho to warm you up from the inside out. I still remember my first taste of this magical soup at a tiny street stall in Hanoi, the fragrant broth, the tender chicken, those silky rice noodles soaking up all that incredible flavor. It was love at first slurp!
What makes chicken pho so special isn’t just the ingredients (though they’re important), but how everything comes together in perfect harmony. The broth alone is worth the effort, simmered with ginger, garlic, and fish sauce until it develops this incredible depth that’ll make you want to drink it straight from the pot. And the best part? You don’t need fancy equipment or hard-to-find ingredients to make authentic-tasting pho at home.
This recipe is my version of that first bowl that stole my heart, simplified for home cooks but packed with all the comforting, aromatic flavors that make Vietnamese chicken pho one of the world’s most beloved noodle soups.
Why You’ll Love This Vietnamese Chicken Pho
Let me tell you why this chicken pho recipe is going to become your new favorite comfort food:
- Faster than traditional pho, while beef pho can take hours, this chicken version comes together in under an hour without sacrificing flavor
- That incredible aromatic broth, the ginger, garlic, and fish sauce create layers of flavor that’ll make your kitchen smell amazing
- Endless customization, Pile on bean sprouts, herbs, lime, and chili sauce exactly how you like it
- Weeknight-friendly, Uses simple ingredients you can find at any grocery store
- Comfort in a bowl, there’s something magical about how the steaming broth, tender chicken, and silky noodles come together
Trust me, once you try homemade pho, you’ll never go back to takeout versions!
Ingredients for Vietnamese Chicken Pho
Gathering the right ingredients is half the battle when making authentic chicken pho. Here’s what you’ll need to create that magical broth and all the fresh toppings that make this soup so special:
For the Broth:
- 1 whole chicken (about 3-4 lbs), trust me, using the whole bird gives the best flavor
- 1 onion, halved (no need to peel, the skins add beautiful color!)
- 1 piece of ginger (3-inch), sliced, smash it lightly to release those aromatic oils
- 3 cloves of garlic, just give them a quick crush with your knife
- 1 tbsp fish sauce, this is our flavor secret weapon
- 1 tsp salt, adjust to your taste later
- 8 cups water, filtered if you have it
For Serving:
- 8 oz rice noodles, the flat kind works best for pho
- 1 cup bean sprouts, for that perfect fresh crunch
- ¼ cup cilantro, chopped, stems and all, for extra flavor
- ¼ cup Thai basil, regular basil works in a pinch
- 1 lime, cut into wedges, for that bright, tangy finish
- 1 tsp chili sauce (optional), if you like a little heat
See? Nothing too fancy, just fresh, flavorful ingredients that come together to create something truly special. If you are looking for more delicious ideas, check out our full collection of recipes.
Essential Equipment for Vietnamese Chicken Pho
You don’t need fancy gadgets for amazing pho, just a large pot to simmer that glorious broth and a fine mesh strainer to catch all the bits. That’s it! (Okay, maybe a trusty wooden spoon for stirring, too.)
How to Make Vietnamese Chicken Pho
Okay, let’s get cooking! Making pho might seem intimidating, but I promise it’s easier than you think. Just follow these simple steps, and you’ll be slurping up the most incredible homemade chicken pho in no time.
Preparing the Broth
First things first, that glorious broth. Toss your whole chicken (yes, whole!), onion halves, ginger slices, garlic cloves, fish sauce, and salt into your largest pot. Pour in the water; it should just cover the chicken. Now here’s the important part: bring it to a gentle boil, then immediately reduce to a simmer. You want those bubbles barely breaking the surface.
Set your timer for 30 minutes; this is when the magic happens. As it simmers, you’ll start noticing the most incredible aromas filling your kitchen. That’s how you know it’s working! Skim off any foam that rises to the top. This keeps your broth crystal clear.
When time’s up, carefully remove the chicken (it’ll be fall-apart tender) and set it aside to cool slightly. Strain your broth through a fine mesh sieve, don’t skip this step! Those onion skins and ginger bits have done their job, and now we want that silky smooth liquid gold.
Assembling the Pho Bowls
While your broth is doing its thing, cook your rice noodles according to package directions. Pro tip: Rinse them with cold water after draining to stop the cooking and prevent sticking.
Now for the fun part, shred that beautiful chicken with two forks or your fingers (careful, it’s hot!). I like to leave some bigger chunks for texture.
Divide the noodles among your bowls, then ladle that steaming hot broth over the top. Pile on the shredded chicken, then go wild with toppings! Bean sprouts first, then herbs, a squeeze of lime, and chili sauce if you’re feeling spicy.
The first bite is always magical, that rich broth soaking into the noodles, the fresh crunch of sprouts, the bright pop of lime. This is why we pho! For more inspiration on flavorful cooking, check out recipesloop.com.
Tips for the Best Vietnamese Chicken Pho
Want to take your pho from good to “can I have thirds?” good? Here are my tried-and-true secrets:
Roast those aromatics first! Charring the onion halves and ginger slices in a dry skillet or under the broiler adds incredible depth. Just blacken them slightly; that caramelization makes all the difference in your broth.
Fish sauce is your friend. Start with 1 tablespoon, then taste and add more at the end if needed. It should be savory, not salty. And don’t worry, that strong smell cooks right out!
Keep your broth clear by skimming any foam during simmering. Cloudy pho still tastes great, but that crystal-clear broth looks so professional.
Prep toppings ahead, having everything washed, chopped and ready makes assembly a breeze when that broth is piping hot.
Serving Suggestions for Vietnamese Chicken Pho
The best part about pho? Making it your own! Set up a little topping bar with extra fresh herbs (mint is delicious too!), lime wedges, and chili sauce so everyone can customize their bowl. For sides, I love crispy spring rolls or a simple Vietnamese cucumber salad; the cool crunch pairs perfectly with the warm, savory broth.
Don’t forget the chopsticks and big spoons, you’ll need both to properly enjoy this soup the way it’s meant to be eaten! If you enjoy quick, flavorful meals, you might also like our one-pot chicken and potato bake.
Storing and Reheating Vietnamese Chicken Pho
Here’s my golden rule for pho leftovers: always store broth and noodles separately. Those rice noodles will drink up all your beautiful broth overnight and turn to mush! Keep the broth in an airtight container in the fridge for up to 3 days, or freeze it for longer storage.
When you’re ready for round two, gently reheat the broth on the stove; don’t boil it hard or you’ll lose those delicate flavors. Fresh noodles take just minutes to cook, so I always make them new. Trust me, this little extra effort means your second bowl tastes just as amazing as the first!
Nutritional Information for Vietnamese Chicken Pho
Each comforting bowl of this chicken pho packs about 350 calories, with 25g protein from that tender chicken and a good balance of 45g carbs (thank you, rice noodles!). The broth keeps it light at just 8g fat per serving. Remember, these are estimates (your fish sauce brand or chicken size might tweak the numbers slightly), but overall, it’s a nourishing, well-rounded meal that satisfies without weighing you down.
Frequently Asked Questions About Vietnamese Chicken Pho
I get asked about chicken pho all the time. Here are the questions that pop up most often in my kitchen:
Can I substitute the fish sauce? If you absolutely must, soy sauce works in a pinch (use half the amount), but you’ll lose that authentic Vietnamese flavor. Better yet, try a tiny bit of Worcestershire sauce mixed with salt for similar umami notes.
What noodles can I use instead of rice noodles? While rice noodles are traditional, thin wheat noodles or even zucchini noodles work if you’re in a bind. Just know the texture will be different!
Is it okay to use chicken breasts instead of whole chicken? Sure, but you’ll miss out on the rich flavor from bones and dark meat. If using breasts, reduce cooking time to 20 minutes max to prevent dryness.
How do I make vegetarian pho? Swap chicken for mushrooms and use vegetable broth. Add star anise and cinnamon sticks to the simmering broth for that classic pho spice profile.
Why is my broth cloudy? You probably boiled too vigorously! Gentle simmering keeps it clear. Don’t worry, cloudy pho still tastes delicious.
Did you try making this chicken pho? I’d love to hear how it turned out! Leave a comment below telling me your favorite part: was it the fragrant broth, the tender chicken, or piling on all those fresh toppings? Your kitchen stories make my day!
Vietnamese Chicken Pho
Ingredients
Equipment
Method
- Place the chicken, onion, ginger, garlic, fish sauce, salt, and water in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove the chicken from the pot and shred the meat. Strain the broth and discard solids.
- Cook the rice noodles according to package instructions. Drain and divide among serving bowls.
- Ladle the hot broth over the noodles. Top with shredded chicken, bean sprouts, cilantro, Thai basil, and lime wedges. Serve with chili sauce if desired.
Notes
