Vietnamese Chicken Pho Soup Recipe

If you’re looking for the ultimate comfort in a bowl, Vietnamese Chicken Pho Soup is it! Brimming with fragrant broth, silky noodles, tender chicken, and an avalanche of fresh toppings, this classic Pho Ga is the kind of slurp-worthy magic that soothes, lifts, and satisfies—whether you’re nursing a cold or just craving a soul-warming meal.

Ingredients You’ll Need

Even though Vietnamese Chicken Pho Soup is big on flavor, its charm lies in the thoughtful simplicity of its ingredients. Here’s a breakdown of what makes each element essential, and a few tips for shopping and prep that’ll help you build the most aromatic and restorative broth imaginable.

• Chicken thighs, bone-in and skin-on: Dark meat brings luscious flavor and body to the broth—don’t skimp and never swap for boneless breast!
• Onions (skin-on): Charring the onions adds subtle smokiness and depth. No need to peel—those skins help give the soup its golden hue.
• Ginger (unpeeled, thickly sliced): The aromatic backbone of pho, charred ginger infuses warmth and zing into your broth.
• Whole spices (star anise, cinnamon stick, cloves, fennel seeds, coriander seeds): These transform ordinary chicken stock into the signature fragrant elixir that defines Vietnamese Chicken Pho Soup.
• Fish sauce, sugar, and salt: The magic trifecta that balances complex savory, sweet, and salty notes.
• Rice noodles: Thin flat noodles soak up all that golden broth—dried or fresh is fine.
• Broth aromatics (fresh coriander/cilantro): Toss the stems into the simmer for herbaceous depth; save leaves for topping.
• Toppings (bean sprouts, Thai basil, mint, more coriander, lime wedges, green onions, hoisin sauce, sriracha, red chiles): The more the merrier—think of your bowl as the ultimate Vietnam-inspired self-serve salad bar!

Variations

The beauty of Vietnamese Chicken Pho Soup is how effortlessly it can be tailored to suit your tastes, pantry, and lifestyle. Don’t be afraid to play around or substitute—here are some favorite twists to get you inspired!

• Speedy Pho: Need dinner in a hurry? Use good-quality low sodium chicken stock (see recipe notes), and swap chicken thighs for chicken breast—you’ll still get plenty of comforting flavor minus the simmer time.
• Gluten-Free & Low Carb: Swap out rice noodles for spiralized zucchini or glass noodles, and double-check your fish sauce if gluten is a concern.
• Spice It Up: Add sliced jalapeños or extra chilies to fire up your bowl, or swirl in a little chili oil for even more heat.
• Vegetarian Pho: Use vegetable stock and roasted mushrooms in place of chicken and skip the fish sauce for a plant-based spin that’s still rich in umami.

How to Make Vietnamese Chicken Pho Soup

Step 1: Char the Aromatics

Heat a little oil in a large stockpot over high heat, then place your halved onions and ginger slices cut-side down. Let them get good and blackened—don’t touch for at least two minutes before turning. This quick char is where Pho gets its subtle, smoky, impossibly appetizing aroma. Trust me, your kitchen will smell like magic!

Step 2: Build the Broth

To the same pot, add water, chicken thighs, coriander stems, and all your whole spices—but hold off on adding salt just yet. Bring to a simmer, then reduce the heat so everything cooks gently, lid askew, for about 1.5 hours. Skim off any foam that surfaces; slow and steady here means a clearer, richer, more golden broth.

Step 3: Strain and Season

Once the chicken is fall-apart tender, remove it and strain your broth through a fine sieve into a clean pot. Measure—it should be around 1.5 liters. Too much? Simmer to reduce; too little? Just top up with a splash of water. Now, add salt and bring your broth to a gentle simmer; you want it slightly salty since the noodles and toppings will mellow it out.

Step 4: Prep the Toppings and Noodles

While your broth keeps warm, shred the chicken, prep your toppings, and cook rice noodles according to package instructions—remember to drain them well so the soup doesn’t dilute. Lay everything out for a stress-free, build-your-own experience!

Step 5: Assemble and Serve

To eat, divide noodles into bowls, pile on chicken, ladle over steaming hot broth, and invite everyone to go wild with bean sprouts, herbs, fresh lime, green onion, hoisin, Sriracha, and more. Enjoy Vietnamese Chicken Pho Soup immediately for the best texture and freshness!

How to Serve Vietnamese Chicken Pho Soup

Garnishes

This is where Vietnamese Chicken Pho Soup shines—spoon your steaming broth and noodles into a deep bowl, then load it up with an abundance of fresh herbs (like Thai basil, mint, and cilantro), crunchy bean sprouts, sliced green onions, hot chilies if you like heat, and a squeeze of fragrant lime for balance. The finishing touch? A drizzle of hoisin or Sriracha swirled in, just like at your favorite pho shop.

Side Dishes

While Vietnamese Chicken Pho Soup is a meal in itself, I love serving it alongside light, crunchy Vietnamese spring rolls (fresh or fried), a simple green papaya salad, or even just a platter of extra herbs and lime wedges. If you want a little more substance, pair with crispy scallion pancakes or a small Vietnamese omelet for variety.

Creative Ways to Present

For a dinner party, create a “Pho Bar”—set up all the toppings and let guests build their own bowls. Try serving the soup in wide, shallow bowls for dramatic noodle slurping, or use mason jars for an adorable, portable version. A final sprinkle of crispy shallots or roasted peanuts adds both crunch and visual appeal!

Make Ahead and Storage

Storing Leftovers

Leftover broth and chicken can be stored in airtight containers in the fridge for up to 5 days. Store the noodles and toppings separately, so they don’t soak up the broth and lose that perfect texture. When ready to eat, assemble everything fresh for the best results.

Freezing

The aromatic broth from Vietnamese Chicken Pho Soup freezes beautifully—make extra and store portions in freezer-safe containers for up to 3 months. Freeze without noodles or fresh herbs; simply thaw and reheat on demand, then add cooked noodles and toppings for a bowl that feels made-to-order.

Reheating

To reheat, warm the broth and chicken in a saucepan until piping hot. Prepare fresh noodles if possible or briefly blanch leftover noodles to loosen them. Add broth and chicken over the top and finish with all the fresh garnishes—voilà, a “just made” Vietnamese Chicken Pho Soup any day of the week.

FAQs

Final Thoughts

I can’t think of anything more comforting or transportive than a steaming bowl of Vietnamese Chicken Pho Soup. Whether you stick to the classic or make it your own, there’s just something special about those heady aromas, tender noodles, and generous toppings. So go ahead—invite your favorite people, gather around the kitchen, and let this soup warm you from the inside out. Happy slurping!

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