Matt Xiaxiang
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Main dishesChicken pho
Posted: 16/03/2025Updated: 16/03/2025
Vietnamese noodle soup with a fragrant broth made from chicken, ginger, and spices, served with poached chicken, rice noodles, and fresh herbs.
Chicken pho is served with fresh beansprouts, Thai basil, and lime for added texture and flavour. Hoisin sauce and sriracha can be mixed in or served on the side. Quail eggs are sometimes added for richness.
Ingredients
Servings
Broth
- 5 Chicken thighs (bone-in and skin-on)
- 2.4 litres Water
- 1 large Brown onion
- 6 centimetres Ginger
- 4 Star anise
- 4 centimetres Cinnamon stick
- 1.5 teaspoons Coriander seeds
- 1.5 teaspoons Fennel seeds
- 3 Black cardamon pod
- 4 Cloves
- 10 grams Rock sugar
- 1 tablespoon Fish sauce
- 2 teaspoons Salt
Noodles
- 300 grams Dried pho noodles
- 4 Spring onions
- 2 handfuls Fresh coriander
- 2 handfuls Beansprouts
- 2 Lime
Instructions
Broth
- Quarter the brown onion and slice the ginger horizontally into flat strips. In a dry pan over medium heat, lightly char the onion and ginger until fragrant and slightly blackened.
- In a pot, add water, chicken, charred onion and ginger, all the spices (place them in a spice bag or strain later), salt, and rock sugar. Bring to a boil, then lower to a gentle simmer for 30-45 minutes, skimming off any impurities.
- Remove the chicken and let it cool slightly. Discard the skin, then shred the meat. Strain the broth, discarding the solids, and return it to the pot. Stir in fish sauce and adjust seasoning if needed.
Noodles
- Cook the rice noodles according to the packet instructions, then drain and rinse under cold water to prevent sticking.
- Divide the noodles into bowls for each serving, top with shredded chicken, and ladle the hot broth over them.
- Garnish with sliced spring onions, fresh coriander leaves and beansprouts. Serve with lime wedges, hoisin sauce and sriracha on the side.
My notes
Cooking tips
- Remove the spice bag early: Continuously taste the broth while cooking so you can take out the spice bag to prevent the broth from becoming too bitter.
- Skim impurities: Regularly skim off any foam or scum that rises to the surface to keep the broth clear. Having a clearer broth is a sign of better flavour.
- Char the onion and ginger: Lightly charring these aromatics enhances their sweetness and depth of flavour in the broth.
- Use bone-in chicken: Bone-in chicken legs or thighs are ideal for a rich, flavourful broth. If you want a clearer broth without skimming, consider removing the skin before simmering.
- Simmer gently: Avoid boiling the broth vigorously, as this can make it cloudy and affect the flavour.
- Avoid overcooking the chicken: To keep the chicken tender, remove it from the broth once it’s fully cooked, and shred it after it has cooled slightly. Overcooking can lead to dry chicken.
- Pre-soak the noodles: If you're using dried rice noodles, soak them in warm water for 20–30 minutes before cooking to ensure they cook evenly and maintain a good texture.
- Serve immediately: Assemble the bowls just before serving so the noodles don’t become too soft in the hot broth.
Alternative ingredients
- Although not traditional, add a little chicken bouillon to broth if running short on time or wanting additional chicken flavour.
- Instead of fish sauce, try using light soy sauce. This doesn't exactly replicate the flavour but fills the would be missing flavour.
- If you don't have rock sugar, you can substitute with palm sugar or brown sugar, though the flavour will be slightly different.
- Add the fresh coriander stems to the broth if you don't have coriander seeds.
- Shallots can be used instead of brown onions. Use an equal amount.
- Some variations call for fresh mint as garnish in place of or in addition to fresh coriander.
- If you don't have star anise, add some more fennel seeds.
Storage instructions
- Broth: Store the broth separately from the noodles and garnishes. Allow the broth to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3–4 days or frozen for up to 3 months.
- Noodles: Cooked rice noodles can be stored in the fridge for up to 2 days. If they become too sticky, rinse them under cold water before reheating. Store them separately from the broth to prevent them from becoming soggy.
- Shredded chicken: Store the shredded chicken in an airtight container in the fridge for up to 2–3 days. For longer storage, it can be frozen for up to 3 months.
Re-heating instructions
- Broth: Heat the broth in a pot over medium heat, bringing it to a rolling boil to ensure it’s hot throughout and safe to eat. If the broth has thickened or lost flavour, you can add a bit of water or chicken stock to thin it out.
- Noodles: If noodles have been stored separately, quickly re-heat them by dipping them into boiling water for 30-60 seconds. Drain them well before adding them to the bowl.
- Chicken: If the shredded chicken has been stored separately, you can heat it up in the broth for 1-2 minutes before serving. Alternatively, microwave the chicken for 30-60 seconds or warm it in a pan with a bit of broth to prevent it from drying out.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 352kcal (16%), Protein: 28.8g (48%), Fat: 10.3g (13%), Saturated fat: 1.7g (11%), Carbohydrates: 43g (16%), Sugars: 5g (20%), Fibre: 2.1g (7%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.