Chicken Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
A fragrant Vietnamese noodle soup with tender poached chicken, aromatic broth infused with star anise and cinnamon, served over delicate rice noodles with fresh herbs and crisp vegetables.
Ella x
Ingredients
- 600 gchicken breast(whole, skin-on)
- 1200 mlbeef or chicken stock
- 1onion(halved)
- 50 gginger(sliced)
- 3star anise
- 1cinnamon stick
- 30 mlfish sauce
- 300 grice noodles(dried)
- 2fresh lime
- 50 gfresh mint leaves
- 40 gfresh coriander
- 150 gbean sprouts
- 5 gchilli flakes(optional)
- 800 mlwater
Detail level
Instructions
- 1
Bring water to a boil in a large pot. Add the chicken breast, halved onion, and sliced ginger. Reduce heat and simmer for 20 minutes until chicken is cooked through.
Tip: Keep the water at a gentle simmer to ensure the chicken stays tender and the broth stays clear.
- 2
Remove the chicken from the pot and set aside to cool. Strain the cooking liquid into a clean pot, discarding the solids.
Tip: Reserve the chicken for shredding once it has cooled enough to handle.
- 3
Add the beef or chicken stock, star anise, and cinnamon stick to the strained liquid. Simmer for 10 minutes to infuse the spices into the broth.
Tip: The aromatic spices are the soul of pho—don't skip this step.
- 4
Stir in the fish sauce and taste the broth, adjusting seasoning as needed. Keep the broth simmering over low heat.
Tip: Fish sauce adds umami depth; start with the recommended amount and add more if desired.
- 5
Cook the rice noodles according to package directions, then drain and divide among four serving bowls.
Tip: If noodles are cooked too far in advance, toss them with a little oil to prevent sticking.
- 6
Shred the cooled chicken into bite-sized pieces and distribute evenly over the noodles in each bowl.
Tip: Shredding the chicken while still slightly warm makes it easier to handle.
- 7
Carefully ladle the hot broth over the noodles and chicken, filling each bowl about three-quarters full.
Tip: The hot broth will gently warm the chicken and noodles through.
- 8
Serve immediately, passing fresh mint, coriander, bean sprouts, lime wedges, and chilli flakes at the table so diners can customize their bowls.
Tip: Squeezing fresh lime over the pho at the end brightens all the flavours beautifully.
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