Vietnamese Chicken Pho Soup Recipe

If you’ve ever wished you could bring the spirit of a bustling Vietnamese street market right into your kitchen, Vietnamese Chicken Pho Soup is your ticket. This beloved bowl is all about deeply aromatic broth, tender chicken, and loads of bright, fresh garnishes—it’s comfort food that’s somehow both wholesome and a little bit magical. If you’re looking for a homemade pho ga that tastes like your favorite noodle shop (and maybe better!), this is the recipe you’ll turn to again and again.

Ingredients You’ll Need

Don’t let the beautiful layered flavors of Vietnamese Chicken Pho Soup intimidate you—the ingredients are surprisingly straightforward. Each one plays a key role in building the soul-warming aroma, lively taste, or the classic pho look you crave.

• Chicken thighs, bone-in skin-on: These are the secret to a rich, deeply flavored broth—white meat just can’t compare here!
• Onions (halved, skin-on): Charring them brings irresistible sweetness and body to the soup.
• Fresh ginger (sliced, unpeeled): Adds subtle heat and perfume that makes pho so unique.
• Star anise, cinnamon stick, cloves, fennel seeds, coriander seeds: Whole spices infuse the broth with its iconic, gently spiced aroma.
• Coriander/cilantro (small bunch): The stems (plus some leaves) steep in the broth while the rest brightens your bowl as a topping.
• Fish sauce: Don’t skip it! This is what gives Vietnamese Chicken Pho Soup its signature savory depth.
• White sugar & salt: Balances and perfects the flavor profile of your broth.
• Dried rice noodles (or fresh): Flat rice noodles are classic—cook them right before serving for the best texture.
• Green onions: Finely sliced, these add a pop of color and gentle sharpness as a final touch.
• Bean sprouts: For crunchy, juicy freshness piled high in each serving.
• Thai basil, mint, and extra cilantro: No bowl of Vietnamese Chicken Pho Soup is complete without a generous handful of fresh herbs.
• Lime wedges: A squeeze right before you dig in wakes up every flavor.
• Hoisin sauce & Sriracha: Optional but highly recommended for drizzling and dipping!
• Red chilies (optional): Bring a gentle kick if you love heat.

Variations

One of the joys of Vietnamese Chicken Pho Soup is how easy it is to make your own. Don’t hesitate to riff on the classic based on what you have, your dietary needs, or even just your mood—pho is meant to be personal!

• Shortcut Broth: Use good-quality store-bought chicken stock and breast meat for a quick weeknight pho fix.
• Herb Swap: If you can’t find Thai basil, regular Italian basil or extra cilantro makes a wonderful substitute.
• Gluten-Free: Double-check your fish sauce and noodles, but this dish is naturally gluten-free!
• Spice it Up: Add extra chilies or a touch more ginger if you like your soup with more heat.
• More Veggies: Toss in sliced mushrooms or bok choy for extra substance and goodness.

How to Make Vietnamese Chicken Pho Soup

Step 1: Char the Aromatics

Start by heating a splash of oil in a generous stockpot. Add onion halves and slices of ginger, cut side down, and don’t move them for a couple of minutes. This bit of charring is key—it brings caramelized sweetness and that irresistible pho aroma wafting through your kitchen.

Step 2: Build the Broth

Once your aromatics are nicely blackened, add the water, chicken (bone-in, skin-on is non-negotiable!), coriander stems, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, fish sauce, and sugar. Bring everything to a gentle simmer, cover with the lid cracked, and let those flavors mingle for about an hour and a half. Skim off any foam for the clearest, cleanest broth.

Step 3: Strain, Adjust & Keep Warm

With your kitchen smelling like heaven, carefully remove the chicken and strain the broth into a clean pot. You want about 1.5 liters, so simmer it down or top it up if needed. Add salt, check that the broth is just slightly on the salty side (it’ll balance once served with noodles), then keep it warm while you prep everything else.

Step 4: Shred Chicken and Prep Noodles

Once the chicken is cool enough, shred it into generous bite-sized pieces, discarding skin and bones. Cook your rice noodles according to package instructions, just before serving, and drain well—no one wants watered-down broth!

Step 5: Assemble Bowls & Add Toppings

Time for the fun part! Divide noodles among bowls, top with shredded chicken, and ladle over that gorgeous hot broth. Sprinkle with green onions and set out a platter of bean sprouts, Thai basil, mint, cilantro, lime wedges, hoisin, Sriracha, and chili so everyone can customize their own perfect bowl of Vietnamese Chicken Pho Soup.

How to Serve Vietnamese Chicken Pho Soup

Garnishes

The finishing touches are what turn a good bowl of Vietnamese Chicken Pho Soup into a showstopper. Offer plenty of fresh herbs (especially Thai basil and cilantro), crunchy bean sprouts, paper-thin sliced chilies, and lime wedges—let everyone build their own dream bowl, adjusting the flavor with dollops of hoisin and drizzles of sriracha as they go.

Side Dishes

This soup truly shines solo, but if you’re hosting a pho night, consider crisp Vietnamese spring rolls, a simple cucumber salad, or pickled vegetables for nibbling. Anything refreshing and crunchy helps balance the warmth and depth of the soup.

Creative Ways to Present

For entertaining, arrange the toppings on a big platter in the center of the table—family style! Or serve smaller, appetizer-sized bowls for a cozy dinner party starter. Clear bowls show off the golden broth and bright herbs for a little extra wow factor.

Make Ahead and Storage

Storing Leftovers

Broth keeps like a champ! Store in a sealed container in the fridge for up to five days, skimming off the top layer of solidified chicken fat just before reheating (unless you want that extra richness!). Keep noodles and toppings separate and assemble fresh for the best texture.

Freezing

Vietnamese Chicken Pho Soup freezes beautifully—just stash the cooled broth in freezer-safe containers for up to 3 months. Defrost in the refrigerator overnight, and assemble with fresh noodles and toppings when you’re ready for your next pho fix!

Reheating

Reheat the broth gently on the stove until piping hot. Warm the shredded chicken by dipping it in the hot broth for a few seconds, and refresh the noodles with a brief dunk in boiling water—this brings everything back to life!

FAQs

Final Thoughts

There’s something incredibly special about making and slurping a homemade bowl of Vietnamese Chicken Pho Soup—from the soul-warming broth to all those vibrant toppings. Trust me: the first time you ladle out this aromatic, chicken-rich soup, you’ll fall head-over-heels, and it might just become your new favorite kitchen ritual. Don’t be surprised if your friends and family start requesting pho night on repeat!

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