Chicken Pho Recipe

Char aromatics

Place the halved onion and halved ginger (cut side down) on a rimmed baking sheet and broil on high for 8–12 minutes until blackened at the edges. Alternatively, char directly over an open flame on a gas burner, turning until nicely darkened. Set aside.

Toast spices

In a dry skillet over medium heat, toast star anise, cloves, coriander seeds, peppercorns, and cinnamon stick for 2–3 minutes until fragrant, shaking pan frequently to avoid burning. Transfer spices to a piece of cheesecloth or a small saucepan and tie into a bundle; if you don't have cheesecloth, use a fine-mesh tea infuser or place spices directly in the pot and strain later.

Start the stock

Place the whole chicken in a large stockpot and add 5 liters of cold water. Bring to a gentle simmer over medium-high heat. As it comes to a simmer, skim any foam or scum that rises to the surface with a ladle; this keeps the broth clear.

Add aromatics and seasoning

Add the charred onion and ginger plus the toasted spice bundle to the pot. Add 2 tablespoons kosher salt, 1 teaspoon sugar, and 4 tablespoons fish sauce. Reduce heat to maintain a gentle simmer (small bubbles) and cook uncovered for 45–60 minutes for a fully cooked 3–4 lb chicken. If using smaller pieces, simmer 30–40 minutes. Avoid boiling, which clouds the broth.

Finish broth and strain

Check chicken for doneness (internal temperature 165°F / 74°C). Remove chicken to a bowl and let cool slightly. Continue simmering the broth another 10–15 minutes to concentrate flavor, tasting and adjusting seasoning with additional fish sauce or salt if needed. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding solids and spice bundle. Skim excess fat from the surface with a ladle or refrigerate briefly and remove solidified fat for a cleaner pho.

Prepare noodles

Place dried rice noodles in a large heatproof bowl. Bring a separate pot of water to a boil, then pour the boiling water over the noodles to soak according to package directions (usually 6–8 minutes) until pliable but not mushy. Drain and rinse lightly with cold water to stop cooking; toss with a little neutral oil to prevent sticking. Alternatively, briefly blanch in boiling water for 20–30 seconds before serving to reheat.

Shred or slice chicken

When chicken is cool enough to handle, remove skin and bones. Shred or thinly slice the breast/thigh meat into bite-sized pieces. Reserve any juices from the resting chicken and add a little to the strained broth for extra flavor if desired.

Poach extra chicken (optional)

If you prefer very tender poached chicken slices rather than shredded, you can use the finished hot strained broth: bring a portion of the strained broth to a gentle simmer and add thinly sliced raw chicken breasts or thighs for 1–2 minutes until just cooked through, then remove slices to bowls and ladle hot broth over them.

Reheat the strained broth to a near simmer. Taste and adjust seasoning with more fish sauce, salt, or a pinch of sugar as needed.

Divide noodles among 6 large soup bowls (about 12 oz dried yields roughly 6 servings). Top each bowl with shredded or poached chicken and a few green onion slices.

Ladle very hot broth over the noodles and chicken so it sizzles; this warms the noodles and completes cooking if you used raw-poached slices.

Serve each bowl with toppings on the side or arranged on top: bean sprouts, Thai basil, cilantro, mint, thinly sliced jalapeño or Thai chilies, lime wedges, hoisin, and sriracha. Encourage diners to squeeze lime, add herbs, sprouts, and sauces to taste.

Adjust final seasoning with sea salt or white pepper to taste. Leftover broth keeps well refrigerated for 3–4 days or frozen up to 3 months.