Published on March 9, 2025 (Last modified on March 9, 2025) by Joe Williams in Lunch And Dinner

Vietnamese Pho Chicken Noodle Soup Recipe – Culinary Chase

What pairs beautifully with a bowl of steaming Vietnamese pho chicken noodle soup? Imagine crunchy spring rolls or delicate shrimp chips at your side.

Perhaps a refreshing cucumber salad could add a crisp touch. The effervescent sweetness of iced tea or the slight bitterness of an herbal drink could elevate the meal further.

Pho transcends mere sustenance. It’s an experience, a warm embrace on a cold day, a hug from a loved one—but let’s dive into the soul of this dish.

Best Vietnamese Pho Chicken Noodle Soup Recipe

I remember the first time I had a bowl of chicken pho. I was seated in a small, bustling café, the aroma wrapping around me like a comforting shawl.

A steaming bowl was placed before me, and as the fragrant steam wafted upward, I took my first sip. Instantly, I was transported to the heart of Vietnam, and I’ve been hooked ever since.

Pho, pronounced “fuh,” is not just a dish; it’s part of a rich culinary tradition. With its delicate balance of flavors, it captures the essence of Vietnamese cooking—fresh, fragrant, and full of life.

Today, I’ll guide you through the magic of making your own Vietnamese pho chicken noodle soup, outlining the ingredients and steps clearly, sourcing insights from culinary experts and my own kitchen experiences.

What is Vietnamese Pho Chicken Noodle Soup?

At its core, Vietnamese pho is a noodle soup. It consists primarily of a fragrant broth, rice noodles, and chicken—often accompanied by a medley of fresh herbs and toppings. Unlike many other soups, pho has a layered flavor profile that results from a careful melding of spices and slow cooking.

Traditionally, it’s made with beef, but chicken pho offers a lighter option while still delivering comfort in every bite. The broth simmers for hours, allowing the spices to penetrate and evolve beautifully, creating a symphony of complex yet cohesive tastes.

What is the Flavor Profile of This Dish?

Pho has a distinct flavor profile that dances on the palate. Its base is deeply savory, yet brightened by herbs and spices. Let’s break it down:

Savory: The chicken and fish sauce provide a hearty backbone.
Aromatic: Star anise, cinnamon, and ginger create a warm, inviting aroma.

Earthy: Fennel and coriander seeds add an earthy richness.
Citrusy: Lime juice and fresh herbs lend a brightness that balances the richness.

Each ingredient plays a role, contributing to the complexity that defines this beloved soup. You’ll find that just one spoonful conjures memories of bustling streets and familial gatherings, making you want to savor every drop.

Why You’ll Love This?

There are countless reasons to fall in love with chicken pho:

Comfort Food: Nothing beats a warm bowl of soup on a chilly evening.
Healthy: Packed with lean protein and fresh vegetables, it’s a guilt-free indulgence.

Versatile: Customize your toppings to suit your palate. Add as much spice or herbaceous freshness as you like!
Make-Ahead Friendly: The broth can be made in advance, making weeknight dinners a breeze.
Cultural Journey: Making pho at home invites you into a rich culinary heritage, allowing you to explore and connect with Vietnamese culture.

Now that you’re eager to get started, let’s gather those ingredients.

Ingredients

For Pho Soup Broth:

2 liters / 2 quarts water
1.5 kg / 3 lbs chicken thighs, bone-in and skin-on

1 small bunch fresh cilantro (or coriander)
5 star anise pods
1 cinnamon stick

4 cloves
2 teaspoons fennel seeds
2 teaspoons coriander seeds

8 teaspoons fish sauce
6 teaspoons white sugar
¾ teaspoon salt (kosher or cooking salt; or ½ teaspoon table salt)

For Charred Aromatics:

1 tablespoon vegetable oil (or canola oil, or any neutral oil)
2 onions, halved with skin on
5 cm / 2-inch piece of ginger, sliced into 0.75 cm / 1/3-inch thick slices (unpeeled)

For Noodle Bowls:

360g / 13 oz dried flat rice noodles, thin (or 600g fresh noodles)
2 green onion stems, finely sliced

Toppings (to taste):

3 cups bean sprouts

1 small bunch each of Thai basil, mint, and cilantro
2 limes, cut into wedges
Hoisin sauce

Sriracha
1 fresh red chili, finely sliced (optional, for extra heat)
1 teaspoon turmeric (optional, adds a warm color and subtle flavor to the broth)

2 teaspoons lemongrass paste (for an extra layer of aromatic citrusy flavor)

Vietnamese Pho Chicken Noodle Soup Recipe

Step-by-Step Instructions

Step 1: Prepare the Broth

Begin by placing the chicken in a large pot. Cover it with water and bring it to a boil. This initial step is crucial. It allows impurities to rise to the top.

While waiting, grab some aromatics. Heat vegetable oil in a skillet over medium heat. Add the onions, cut side down, and the ginger slices. Char them until they’re golden brown. This enhances their flavors immensely.

Step 2: Spice It Up

Once the chicken is boiled for a few moments, skim the surface for any impurities. Discard that foam. Now, drop in the charred onions, ginger, star anise, cinnamon, cloves, fennel seeds, and coriander seeds.

These spices will envelope the chicken, creating a fragrant broth. Add fish sauce, sugar, and salt into the mix for complexity.

Step 3: Simmer Low and Slow

Reduce the heat. Cover the pot and let it simmer for at least 1.5 to 2 hours. This slow cooking is what makes the soup legendary. The chicken will become tender, and the flavors will meld together beautifully. Stir occasionally, and enjoy the scent wafting through your kitchen.

Step 4: Noodle Time

When the broth is nearly ready, prepare your rice noodles according to package instructions. Fresh noodles will take just a few minutes; dried ones generally take a bit longer. Drain and set aside.

Step 5: Assemble Your Bowls

Once the broth is complete and the chicken is tender, remove the chicken pieces. Shred the meat off the bones, discarding the skin and bones.

Return the shredded chicken to the broth.

To serve, place the noodles in bowls, ladle in the spicy, aromatic broth, and pile on the toppings: bean sprouts, fresh herbs, green onions, lime wedges, and, if you dare, a slice of chili. A squirt of hoisin and a drizzle of Sriracha can provide that extra zing.

And voila! Your homemade chicken pho is ready to delight.

Tips & Tricks

Broth Quality: Invest time simmering the broth. A longer cook time enhances flavor.

Freshness is Key: Use fresh ingredients for the herbs. This adds brightness.
Customize Your Heat Level: Adjust the amount of Sriracha you add to your bowl. Start small!
Serving Presentation: Arrange toppings separately. Guests can personalize their bowls for a fun experience.

Leftover Upgrade: Repurpose leftover broth for a noodle dish or rice recipe.

Easy Vietnamese Pho Chicken Noodle Soup Recipe

How Can You Store This Vietnamese Pho Chicken Noodle Soup?

If you find yourself with leftovers, storing pho is quite easy. Cool the soup quickly after making it, then transfer it to an airtight container.

Do note:

Store the broth and noodles separately. This keeps the noodles from becoming soggy.
It can last up to three days in the fridge.
Alternatively, freeze your broth in smaller portions for later use for a quick meal later.

Ingredient Alternatives

If you’re missing some ingredients, here are a few alternatives you can consider:

Chicken Thighs: Chicken Breasts can be used if you’re looking for a leaner option. They cook faster and are still delicious in pho.
Fish Sauce: If you’re avoiding it due to dietary restrictions, soy sauce can work, though it won’t provide the same complexity.

Rice Noodles: If you can’t find them, consider using udon noodles for a different, yet enjoyable texture.

Vietnamese Pho Chicken Noodle Soup Recipe

Joe Williams

What pairs beautifully with a bowl of steaming Vietnamese pho chicken noodle soup? Imagine crunchy spring rolls or delicate shrimp chips at your side.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Main Course

Cuisine Vietnamese

Servings Servings

Calories 320 kcal

Equipment

Large pot

Ingredients

Pho Soup Broth:

2 liters / 2 quarts water

1.5 kg / 3 lbs chicken thighs bone-in and skin-on
1 small bunch fresh cilantro or coriander
5 star anise pods

1 cinnamon stick
4 cloves
2 teaspoons fennel seeds

2 teaspoons coriander seeds
8 teaspoons fish sauce
6 teaspoons white sugar

¾ teaspoon salt kosher or cooking salt, or ½ teaspoon table salt

Charred Aromatics:

1 tablespoon vegetable oil or canola oil, or any neutral oil
2 onions halved with skin on

5 cm / 2-inch piece of ginger sliced into 0.75 cm / 1/3-inch thick slices (unpeeled)

Noodle Bowls:

360 g / 13 oz dried flat rice noodles thin (or 600g fresh noodles)
2 green onion stems finely sliced