Vietnamese Chicken Pho

A fragrant Vietnamese chicken pho soup with rice noodles in a spiced broth. This dairy-free soup features tender chicken slices and fresh herbs, offering a comforting and aromatic meal.

Ingredients

• 1 whole chicken (3-4 lbs) or 2 lbs chicken bones and meat
• 2 onions, halved
• 4 inches fresh ginger, sliced
• 3 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 tablespoon salt (adjust to taste)
• 8 oz dried rice noodles (pho noodles)
• Fresh cilantro, Thai basil, and mint (for garnish)
• 2 limes, cut into wedges
• 2 cups bean sprouts
• 1 jalapeño or Thai chili, sliced (for serving)
• Hoisin sauce and Sriracha (for serving, optional)

Instructions

1. PREP AHEAD
2. - Rinse chicken bones; halve onion and ginger; char over flame.
3. - Toast star anise, cloves, cinnamon stick.
4. - Soak rice noodles 30 min in warm water.
5. - Wash herbs, bean sprouts; cut lime wedges.
6. - Slice green onions; set fish sauce and salt nearby.
7. COOKING STEPS
8. 1. In stockpot combine chicken, charred onion, ginger, toasted spices, and 3 qt water. Bring to gentle boil, skim foam, then simmer 45 min.
9. 2. Remove chicken; shred meat. Strain broth through mesh; discard solids.
10. 3. Season clear broth with fish sauce and salt to taste; keep at simmer.
11. 4. Cook soaked noodles in boiling water 30 sec; drain and divide among bowls.
12. 5. Top noodles with shredded chicken; ladle bubbling broth over.
13. 6. Garnish with green onions, cilantro, bean sprouts, lime, and sliced chilies. Serve piping hot.
14. (Active time ≈ 25 min | Total ≈ 1 hr 15 min)

Nutrition Facts