Chicken Pho

Ingredients

• 1–1.3 kgmix of chicken thighs and breast
• 250 gchicken balls
• 3 stalksspring onions, chopped
• 5–6 tbspfish sauce
• 2 tbspsoy sauce
• 1 1/2 tbspchicken powder
• 3 tbspsugar
• 3 Lwater
• 2 tbspoil
• 2 thumb-sized piecesginger, sliced
• 2onions, halved
• 4star anise
• 2cinnamon sticks
• 4cloves
• 1 tbspcoriander seeds
• 4cardamom pods
• 1 tspground nutmeg

Instructions

1. 1

   Char aromatics

   Heat the oil in a large pot. Over high heat, char the halved onions and sliced ginger for 2–3 minutes, then add the remaining aromatics and cook for 1 minute more.

2. 2

   Simmer the broth

   Add the chicken pieces, spring onions, fish sauce, soy sauce, chicken powder, sugar and water. Bring to the boil, cover and simmer over low heat for 1 hour.

3. 3

   Cook chicken balls

   Add the chicken balls and cook for 5–10 minutes.

4. 4

   Lift out chicken

   Remove the chicken pieces and chicken balls from the pot.

5. 5

   Shred chicken

   Shred the chicken.

6. 6

   Assemble bowls

   Put a handful of rice noodles in each bowl and top with shredded chicken and chicken balls. Pour over the broth and serve with the accompaniments.

What is chicken pho?

Pho is a Vietnamese noodle soup, typically served with a fragrant broth and toppings added to the bowl. This chicken version uses warming spices and a long, gentle simmer to flavour the stock.

Charred onion and ginger provide a savoury, slightly smoky foundation, while the chicken cooks directly in the broth. Rice noodles and accompaniments complete the bowls, though the recipe does not specify which accompaniments to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 65g protein, 16g carbs, 37g fat.

Chicken and chicken balls supply most of the protein, while the oil and chicken contribute much of the fat. Sugar and the rice noodles mentioned in the method provide carbohydrates; the noodles are not included in the listed ingredient quantities, so the estimate may not account for them fully. Balance the bowl with vegetables or a simple side salad.

Building the broth

Charred aromatics: Give the onion and ginger 2–3 minutes over high heat so their surfaces darken before the liquid goes in. Add the remaining spices for just 1 minute to release their fragrance without letting them burn.

Seasoning: Fish sauce, soy sauce, chicken powder and sugar all season the same pot. Since the fish sauce quantity is given as a range, you can begin with the lower amount and adjust the finished broth to taste.

Choosing the chicken

Thigh and breast: The recipe calls for a mix of both, giving you pieces to shred after simmering. Keep them in large pieces so they are easier to lift out of the pot.

Chicken balls: These go in near the end rather than simmering for the full hour. This keeps their cooking time to the stated 5–10 minutes.

Simmering and doneness

Gentle heat: Once the broth boils, cover the pot and lower the heat for the 1-hour simmer. A quiet simmer is easier to maintain than a rolling boil.

Check the chicken: Remove the pieces after simmering and check that they are cooked through before shredding. The chicken balls need another 5–10 minutes in the broth.

Getting the bowls ready

Noodles: The method calls for a handful of rice noodles in each bowl, but gives no quantity or cooking instructions for them. Prepare them separately according to their packet directions.

Assembly: Divide the shredded chicken and chicken balls among the bowls, then ladle over hot broth. Serve with the accompaniments you have chosen so they can be added at the table.

Serving the soup

Serve the broth hot, straight after assembling the bowls, so the noodles and chicken are warmed through. A light side of vegetables or fresh herbs can add contrast to the savoury, spiced soup.

The recipe does not name specific accompaniments, so keep any extras separate and let everyone add them to taste.

Recipe notes & tips

• Cut the onions in half before charring so their exposed sides make good contact with the pot.
• Keep the aromatics moving during their brief extra minute of cooking to avoid scorching the spices.
• Start with 5 tablespoons of fish sauce, then taste the broth before adding more.
• Lift the chicken out carefully before shredding so it stays in manageable pieces.
• Prepare the rice noodles separately, as the method does not give a noodle-cooking time.
• Ladle the broth into bowls just before serving to keep the assembled soup hot.

Variations

• More ginger: Add extra sliced ginger for a sharper, more warming broth.
• Less sweet: Reduce the sugar to suit your taste.
• Breast-only chicken: Use chicken breast in place of the thigh-and-breast mix, while checking it during the simmer so it does not dry out.
• Extra noodles: Add more rice noodles to make the bowls more substantial.
• Fresh accompaniments: Offer fresh herbs or sliced vegetables at the table to add as desired.

Common mistakes to avoid

• Burnt spices: Cook the aromatics and spices for the stated short times, stirring so they do not scorch.
• Hard-boiling broth: Lower the heat after bringing it to the boil and keep the pot at a gentle simmer.
• Overcooked chicken balls: Add them only after the hour-long chicken simmer and cook for 5–10 minutes.
• Shredding too soon: Remove the chicken from the pot first so it is easier and safer to handle.
• Unprepared noodles: Cook the rice noodles separately according to their packet directions before assembling the bowls.

How to store

Refrigerate leftover broth, chicken and chicken balls in a covered container for up to 3 days. Store cooked noodles separately if possible, and reheat the broth and chicken until piping hot before assembling fresh bowls.

Frequently asked questions