Best Vietnamese Pho Recipe *Chicken Recipe

Ingredients

• 6 quarts Water (cold, for broth)
• 10 pieces Chicken Thighs (bone‑in, skin‑on, free‑range organic)
• 2 medium Onion (peeled and halved)
• 1 piece Ginger Root (about 3‑4 inches, sliced)
• 4 pieces Shallots (peeled and halved)
• 0.5 tablespoon Salt (regular table salt)
• 0.5 tablespoon Mushroom Seasoning (powdered mushroom broth mix)
• 1 clump Rock Sugar (broken into pieces)
• 1 piece Cinnamon Stick (whole)
• 2 pieces Black Cardamom Pods (whole)
• 6 pieces Star Anise
• 1 piece Date (pitted, honey‑date if available)
• 2 tablespoons Coriander Seeds (lightly toasted)
• 0.5 tablespoon Fennel Seeds (lightly toasted)
• 2 tablespoons Fish Sauce (Vietnamese style, add at end)
• 400 g Thick Vietnamese Rice Noodles (pre‑soaked briefly before serving)
• 2 stalks Green Onions (sliced thin for garnish)
• 3 pieces Kaffir Lime Leaves (torn)
• 1 piece Thai Chili (sliced thin (optional heat))
• 1 whole Lime (cut into wedges for serving)
• to taste pinch Black Pepper (for dipping chicken)

Instructions

1. Prepare Aromatics

   Rinse the chicken thighs and pat dry. Halve the onions, slice the ginger, and halve the shallots. Set aside.

   Time: PT10M

2. Toast Whole Spices

   In a dry skillet over medium heat, toast coriander seeds and fennel seeds for 2‑3 minutes until fragrant, then transfer to a small bowl.

   Time: PT5M

3. Build the Broth

   In the large stockpot, combine 6 quarts water, chicken thighs, halved onions, ginger slices, shallots, half‑tablespoon salt, half‑tablespoon mushroom seasoning, rock‑sugar clump, cinnamon stick, black cardamom pods, star anise, date, toasted coriander and fennel seeds.

   Time: PT5M

4. Simmer the Broth

   Bring the pot to a rolling boil, then reduce to a gentle simmer. Skim any foam that rises to the surface. Cover and let simmer for 1 hour, stirring occasionally.

   Time: PT1H

5. Strain and Finish

   After 1 hour, remove the chicken thighs and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot, discarding solids. Stir in 2 tablespoons fish sauce and adjust salt if needed.

   Time: PT10M

6. Shred the Chicken

   When the chicken is cool enough to handle, pull the meat off the bones, discard skin and bones, and shred or slice into bite‑size pieces.

   Time: PT5M

7. Prepare Noodles

   Bring a separate pot of water to a boil. Drop the thick rice noodles in for 10 seconds, then quickly rinse under warm water to stop cooking. Drain well.

   Time: PT2M

   Temperature: 100°C

8. Assemble Bowls

   Divide the noodles among serving bowls, top with shredded chicken, ladle hot broth over, and garnish with sliced green onions, torn kaffir lime leaves, sliced Thai chili, and a lime wedge on the side.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, Chicken legs
• Instead of Onion: Yellow onion
• Instead of Ginger Root: Fresh ginger
• Instead of Shallots: Red onion
• Instead of Salt: Sea salt
• Instead of Mushroom Seasoning: Vegetable bouillon powder
• Instead of Rock Sugar: Granulated sugar
• Instead of Cinnamon Stick: Cinnamon powder (use ¼ tsp)
• Instead of Black Cardamom Pods: Green cardamom (use 1 pod)
• Instead of Star Anise: Anise seed (¼ tsp)
• Instead of Date: Brown sugar (¼ tsp)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Fennel Seeds: Anise seed (½ tsp)
• Instead of Fish Sauce: Soy sauce (for veg)
• Instead of Thick Vietnamese Rice Noodles: Flat rice noodles (medium width)
• Instead of Green Onions: Chives
• Instead of Kaffir Lime Leaves: Lime zest (1 tsp)
• Instead of Thai Chili: Bird’s eye chili
• Instead of Lime: Lemon
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Stockpot
• Fine Mesh Strainer
• Chopping Board
• Chef Knife
• Ladle
• Bowls for Soaking Noodles
• Serving Bowls
• Tongs (optional)

Critical Steps — Do Not Skip

• Toasting coriander and fennel seeds to release their aromatics.
• Simmering the broth for a full hour without a hard boil.
• Straining the broth to achieve a clear, clean soup base.
• Briefly blanching the thick rice noodles to keep them firm.

Chef Tips from the Video

• Char the onion and ginger halves directly over an open flame before adding them for a deeper smoky flavor.
• Add a small piece of kombu (dried kelp) while simmering for extra umami if you like.
• Reserve a cup of the hot broth to quickly re‑heat any leftover noodles.

Troubleshooting

Storage

Refrigerator: Store broth and shredded chicken separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portions for up to 2 months; noodles freeze poorly – keep fresh.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth tastes even better the next day; make it 24 hours ahead and refrigerate.
• Shred the chicken after cooling and store it in the broth to keep it moist.

Frequently Asked Questions