Description
Learn how to make a comforting Vietnamese Chicken Pho Soup right at home with this easy-to-follow recipe. This fragrant and flavorful noodle soup is perfect for chilly days or when you’re craving a taste of Vietnam.
Ingredients
For the 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
For Serving:
- 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 stockpot, combine chicken, charred onion, ginger, water, salt, fish sauce, and sugar. Toast spices and add to the pot in a spice bag. Bring to a boil, then simmer.
- Cook noodles and shred chicken: Cook noodles, rinse, and drain. Shred the cooked chicken.
- Assemble and serve: Divide noodles and chicken into bowls. Ladle hot broth over the top and garnish with bean sprouts, herbs, lime, chili, and sauces.
Notes
- Pho tastes better the next day as flavors deepen.
- For convenience, use a rotisserie chicken and store-bought low-sodium broth with added spices.
