Chicken Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something comforting yet healthy. Chicken pho comes together in just over an hour and won't break the bank, especially if you stock up on fresh herbs at your local market. The aromatic broth infused with star anise and cinnamon is pure magic, and ginger is packed with anti inflammatory properties that make this dish as nourishing as it is delicious. Best part? You can have everything prepped and simmering before you know it, leaving you with a steaming bowl of Vietnamese goodness that feels far more impressive than the effort required.
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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