There’s something magical about a steaming bowl of Chicken Pho with Rice Noodles. It’s comforting, fragrant, and surprisingly easy to make at home! Whether you’re new to Vietnamese cuisine or a seasoned pho fan, this recipe will walk you through creating a rich, flavorful broth, tender chicken, and silky noodles that’ll make you feel like a kitchen pro.
Why You Will Love This Recipe
This Chicken Pho recipe is all about balance—savory broth, fresh herbs, and soft noodles come together in a dish that’s both light and satisfying. You’ll love how customizable it is (add more spice, herbs, or veggies to your liking!) and how the aroma fills your kitchen as it simmers. Plus, it’s perfect for meal prep or feeding a crowd!
Ingredients:
- 1 whole chicken (3-4 lbs), or 4 bone-in chicken thighs
- 8 cups chicken broth (low sodium)
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tbsp fish sauce
- 1 tbsp sugar
- 8 oz dried rice noodles
- Toppings: bean sprouts, Thai basil, lime wedges, sliced jalapeños, hoisin sauce
Ingredient Prep Guide
Chicken: If using a whole chicken, remove the giblets and rinse the bird thoroughly. For thighs, trim excess skin but leave bones in for flavor.
Broth aromatics: Char the onion and ginger directly on a stove burner (or under a broiler) until lightly blackened. This adds smoky depth to the broth!
Noodles: Soak rice noodles in cold water for 30 minutes before cooking to soften them. Skip this step, and they’ll turn gummy.
Toppings: Wash herbs and veggies in cold water, pat dry, and arrange on a platter for serving.
Equipment & Tools
- Large stockpot (8 quarts or larger)
- Fine-mesh strainer
- Skimmer or slotted spoon
- Mixing bowls (for noodles and toppings)
- Chef’s knife and cutting board
Step-by-Step Instructions
1. Make the broth: Add chicken, broth, onion, ginger, star anise, cinnamon, and cloves to the pot. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top (this keeps the broth clear). Cook for 45 minutes if using thighs, or 1 hour for a whole chicken.
2. Cook the chicken: Remove the chicken once cooked through (165°F internal temperature). Let it cool slightly, then shred the meat, discarding skin and bones. Strain and save the broth—discard spices and onion.
3. Prep noodles: Boil soaked noodles for 1-2 minutes until tender but chewy. Rinse under cold water to stop cooking.
4. Assemble bowls: Divide noodles into bowls, top with shredded chicken, and ladle hot broth over them. Let everyone add their favorite toppings!
Key Details
Total Time: 1 hr 30 mins (Prep: 20 mins | Cook: 1 hr 10 mins)
🍽️ Servings: 4-6 people
⚙️ Equipment: Large stockpot, strainer, skimmer, chef’s knife
Serving Suggestions
Serve Chicken Pho with Rice Noodles piping hot, with lime wedges for brightness and jalapeños for heat. Pair with Vietnamese spring rolls or a crisp green salad for a complete meal. This dish shines at weeknight dinners, weekend lunches, or whenever you need a cozy bowl of comfort!
Pro Tips
Boost the flavor: Toast the star anise, cinnamon, and cloves in a dry pan for 1 minute before adding to the broth. This unlocks their oils and deepens the aroma.
Keep broth clear: Skim impurities diligently during simmering. A cloudy broth still tastes great, but traditional Pho emphasizes clarity.
Time-saver: Simmer the broth the day before. Strain and store it overnight; the flavors will meld even more!
Storage and Reheating Instructions
Store broth and noodles separately in airtight containers for up to 3 days. Reheat broth on the stove until boiling, then pour over room-temperature noodles. Avoid microwaving noodles—they’ll become rubbery. Broth freezes well for up to 2 months!
Troubleshooting
Broth too bland? Simmer it longer (up to 2 hours) or add a splash more fish sauce. Taste as you go!
Chicken too dry? Overcooked thighs stay juicy, but breast meat can dry out. Stick to thighs or shred the chicken immediately after cooking.
Noodles sticky? Rinse them thoroughly after boiling and toss with a little oil to prevent clumping.
Frequently Asked Questions
Can I use other noodles?
Yes! Vermicelli or udon noodles work, but rice noodles are traditional for their soft, light texture.
Can I make this vegetarian?
Swap chicken for tofu and use veggie broth. Skip fish sauce and add soy sauce or miso paste for umami.
How do I shorten the cooking time?
Use store-bought rotisserie chicken and premade broth, but simmer the broth with spices for at least 20 minutes to infuse flavor.
Chicken Pho with Rice Noodles
Ingredients
- 1 whole chicken 3-4 lbs, or 4 bone-in chicken thighs
- 8 cups chicken broth low sodium
- 1 large onion halved
- 4- inch piece of ginger sliced
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tbsp fish sauce
- 1 tbsp sugar
- 8 oz dried rice noodles
- bean sprouts
- Thai basil
- lime wedges
- sliced jalapeños
- hoisin sauce
Instructions
- Add chicken, broth, onion, ginger, star anise, cinnamon, and cloves to a pot. Bring to a boil, then reduce to a simmer. Skim off foam. Cook for 45 minutes (thighs) or 1 hour (whole chicken).
- Remove chicken, cool, shred, and discard skin/bones. Strain broth, discarding spices and onion.
- Boil soaked noodles for 1-2 minutes until tender. Rinse under cold water.
- Divide noodles into bowls, top with shredded chicken, and ladle hot broth.
