Pho-Inspired Chicken Rice Noodle Soup

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 1shallot, chopped
• 1 piece, about 5 cm (2 inches)fresh ginger, sliced into thin coins
• 3 clovesgarlic, chopped
• 1serrano or small jalapeño chilli, chopped
• ½ teaspoonground cinnamon
• ½ teaspoonwhole cloves
• ½ teaspooncayenne pepper
• 710 ml (3 cups)chicken broth
• 30 ml (2 tablespoons)fish sauce
• 15 ml (1 tablespoon)tamari or soy sauce
• 227 g (8 ounces)pad Thai rice noodles
• 454 g (1 pound)boneless, skinless chicken thighs, cut into 5 cm (2-inch) pieces
• about 220 g (2 cups)carrots, sliced into matchsticks
• 2 headsbaby bok choy, trimmed and sliced
• 3spring onions, including green tops, sliced
• 240 ml (1 cup)fresh coriander leaves, picked from the stems
• 120 ml (½ cup)fresh mint or basil leaves

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a medium 2.8-litre (3-quart) saucepan over medium-high heat. Add the shallot, ginger, garlic and chilli, then cook for 3–5 minutes until softened. Stir in the cinnamon, cloves and cayenne for 30 seconds.

2. 2

   Simmer the broth

   Add the chicken broth, fish sauce and tamari, and bring to a simmer. Reduce the heat to medium and simmer gently for 15 minutes. Strain through a fine-mesh sieve into a heatproof bowl, then return the broth to the saucepan.

3. 3

   Cook the noodles

   Prepare the rice noodles according to the packet instructions. Drain, rinse with cold water and set aside.

4. 4

   Cook the chicken

   Add the chicken to the strained broth and bring it to a simmer. Cook for 10–12 minutes, until the chicken is cooked through and no longer pink.

5. 5

   Assemble the bowls

   Divide the noodles, carrots, bok choy, spring onions and herbs evenly among four bowls. Ladle the chicken broth over each bowl and serve.

What is pho-inspired chicken soup?

Pho ga is Vietnamese chicken noodle soup, known for fragrant broth, rice noodles and fresh herbs. This version takes inspiration from those flavours, combining chicken with a broth scented by ginger, garlic, chilli, cinnamon and cloves.

A short simmer lets the spices flavour the broth, while fresh vegetables and herbs are added to the bowls at the end. That keeps the meal bright as well as warming.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 28g protein, 14g carbs, 10g fat.

The rice noodles and carrots provide most of the carbohydrates, while the chicken thighs contribute much of the protein and fat. The oil also adds fat, and the broth, fish sauce and tamari supply much of the sodium. For a more balanced plate, serve with extra bok choy or a side of greens.

Building a fragrant broth

Aromatics first: soften the shallot, ginger, garlic and chilli in oil before adding the spices. Stirring the cinnamon, cloves and cayenne briefly through the oil helps distribute their aroma through the broth.

Seasoning: fish sauce and tamari bring savoury depth to the chicken broth. Straining after the 15-minute simmer removes the cooked aromatics and whole cloves for a smoother bowl.

Getting the noodles right

Rice noodles: follow the packet directions, since thickness and cooking time vary between brands. Rinsing them with cold water after draining helps stop the cooking and clears excess starch from their surface.

Serving: keep the noodles separate until you portion the bowls. This helps them stay distinct rather than soaking in the broth while you prepare the rest.

Chicken doneness and timing

Chicken thighs: the 5 cm pieces simmer in the strained broth for 10–12 minutes. Check that the pieces are cooked through and no longer pink before serving.

Broth timing: allow 15 minutes for the spiced broth to simmer, then cook the chicken in it. The method keeps the chicken moist while it takes on the broth's flavour.

Fresh toppings and texture

Vegetables: matchstick carrots, sliced bok choy and spring onions add colour and contrasting textures to the soft noodles and chicken. Divide them evenly between the bowls so each serving has a mix.

Herbs: coriander with mint or basil gives the finished soup a fresh, fragrant lift. Add the leaves to the bowls rather than simmering them in the broth.

What to serve alongside

The noodles, chicken, vegetables and herbs make this a complete bowl to serve on its own. For a larger meal, offer extra herbs or sliced chilli at the table.

If you want a side, choose something simple that will not compete with the aromatic broth, such as lightly dressed greens.

Recipe notes & tips

• Prepare the vegetables and herbs while the broth simmers so the bowls are ready to assemble.
• Use a fine-mesh sieve to remove the whole cloves and cooked aromatics from the broth.
• Check the noodle packet rather than relying on a fixed cooking time.
• Rinse the cooked noodles with cold water and drain them well before serving.
• Divide the vegetables and herbs evenly so every bowl gets a good variety.
• Taste the broth before serving and adjust the chilli level at the table if needed.

Variations

• Use basil: choose fresh basil instead of mint for a different herbal finish.
• Adjust the chilli: use a small jalapeño or serrano, or leave it out for a milder broth.
• Add more greens: increase the bok choy for extra vegetables in each bowl.
• Choose soy sauce: use soy sauce in place of tamari if that is what you have.
• Change the herbs: use mint, basil or a mixture of the two.

Common mistakes to avoid

• Skipping the strain: whole cloves and cooked aromatics can remain in the broth; strain it before adding the chicken.
• Overcooking the noodles: they can turn soft in the bowl; follow the packet timing and rinse them once drained.
• Crowding the chicken pieces: pieces may cook unevenly; keep them in the simmering broth and check that they are no longer pink.
• Adding herbs to the simmer: they lose their fresh character; divide them between the bowls just before serving.
• Leaving the noodles in the broth: they continue to absorb liquid; portion them into bowls before ladling over the broth.

How to store

Store the broth with the cooked chicken separately from the noodles, vegetables and herbs in covered containers in the fridge for up to 3 days. Reheat the broth and chicken until steaming, then assemble with freshly prepared noodles and toppings; the herbs are best added just before serving.

Frequently asked questions