Chicken Pho Recipe

Ingredients

• 1/2white onion
• 2 clovesgarlic
• 15 ml (3 tsp)ginger
• 454 g (1 lb), cut into 2.5 cm (1-inch) piecesboneless, skinless chicken thighs
• 30 ml (2 tbsp)vegetable oil
• 2.5 ml (1/2 tsp)salt
• 1.42 litres (6 cups)pho broth
• 227 g (8 oz)rice noodles
• 227 g (8 oz)bean sprouts
• 1 bunchcoriander
• 28 g (1 oz)mint
• 28 g (1 oz)basil
• 1lime
• to tastesriracha
• to tastehoisin sauce

Instructions

1. 1

   Prepare ingredients

   Thinly slice the onion and mince the garlic. If using fresh ginger, mince it. Cut the chicken into 2.5 cm (1-inch) pieces.

2. 2

   Cook the chicken

   Heat the vegetable oil in a heavy-based pot. Add the onion, garlic and ginger and cook for about 1 minute, until fragrant. Add the chicken and salt, then cook for about 5 minutes, until the chicken is browned.

3. 3

   Add the broth

   Pour the broth into the pot and bring it to the boil. Reduce the heat to a low simmer.

4. 4

   Cook the noodles

   About 10 minutes before serving, add the noodles to the pot. Check them after 5 minutes; they cook quickly, so give them more time only if needed.

5. 5

   Prepare toppings

   While the soup cooks, wash and dry the bean sprouts and fresh herbs. Cut the lime into wedges.

6. 6

   Assemble the bowls

   Ladle the soup, chicken and noodles into bowls. Add the fresh toppings you like, then season with sriracha and hoisin to taste.

What is chicken pho?

Pho is a Vietnamese noodle soup, commonly served with broth, rice noodles, herbs and other fresh accompaniments. Chicken pho uses chicken in place of the beef found in some familiar versions.

This recipe builds flavour by briefly cooking onion, garlic and ginger before adding prepared pho broth. Fresh herbs, bean sprouts, lime and sauces let everyone finish their own bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 31g protein, 56g carbs, 9g fat.

The rice noodles provide most of the carbohydrates, while the chicken thighs contribute much of the protein. Vegetable oil and chicken account for much of the fat; bean sprouts, herbs and lime add freshness to the bowl. For a more balanced plate, add extra bean sprouts and herbs alongside your serving.

Build flavour at the start

Aromatic base: Cooking the onion, garlic and ginger in oil for about 1 minute helps release their fragrance before the broth goes in. Keep them moving and avoid letting the garlic burn.

Chicken pieces: Cutting the thighs into 2.5 cm pieces gives them a chance to brown in about 5 minutes. The browned surface adds savoury flavour to the soup.

Choose and cook the noodles

Rice noodles: Add them about 10 minutes before serving, as the method directs, and check after 5 minutes. Their cooking time varies by type, so use tenderness as your guide rather than leaving them unattended.

In the pot: The noodles cook directly in the broth here, making the soup a one-pot meal. If they are ready before you serve, take care not to keep simmering them until they become too soft.

Finish with fresh toppings

Fresh herbs: Coriander, mint and basil bring different fragrant notes to the bowl. Wash and dry them before serving so they are ready to add at the table.

Bright and spicy: Lime wedges add a sharp finish, while sriracha brings heat and hoisin adds sweetness and depth. Let each person choose how much to use.

Check the soup as it cooks

Low simmer: Once the broth reaches the boil, lower the heat to a gentle simmer. This keeps the soup cooking steadily while you prepare the garnishes.

Noodle check: Start tasting the noodles after 5 minutes in the pot. They cook quickly, and the package guidance can help if your noodles need more time.

Serve it as a full meal

Bowl assembly: Divide the noodles and chicken between bowls, then ladle over the broth. Add bean sprouts and herbs just before eating for a fresh contrast to the hot soup.

On the side: Extra lime wedges, sriracha and hoisin make useful table additions. The soup is filling on its own; a simple side of extra vegetables can round out the meal.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they brown at a similar rate.
• Have the herbs, sprouts and lime ready while the broth simmers.
• Taste the noodles after 5 minutes in the soup to avoid overcooking them.
• Dry the herbs and bean sprouts well after washing so they are ready to serve.
• Put the sriracha and hoisin on the table so everyone can season their bowl.

Variations

• More heat: Add extra sriracha to your bowl a little at a time.
• Extra citrus: Serve additional lime wedges for a brighter finish.
• Herb mix: Adjust the amounts of coriander, mint and basil to suit your taste.
• More sprouts: Add extra bean sprouts at serving for added crunch.
• Separate noodles: Cook the rice noodles separately and add them to bowls before ladling over the soup.

Common mistakes to avoid

• Burnt aromatics: Keep the onion, garlic and ginger moving and cook only until fragrant, about 1 minute.
• Uneven chicken pieces: Cut the thighs into similar 2.5 cm pieces so they cook more evenly.
• Overcooked noodles: Begin checking them after 5 minutes in the broth, as they cook quickly.
• Skipping the simmer: Lower the heat after bringing the broth to the boil so it cooks gently.
• Wet toppings: Dry the washed herbs and bean sprouts before adding them to the bowls.

How to store

Refrigerate leftover soup promptly in a covered container and use within 3 days. Reheat gently until steaming hot; if possible, store noodles separately from the broth so they do not soften further.

Frequently asked questions