Chicken Pho Recipe

Char aromatics

Char the halved onion and halved ginger directly over a gas flame or under a broiler until edges are blackened, about 6–8 minutes, turning as needed. Rinse briefly under hot water to remove loose soot and set aside.

Prepare spices

Toast the star anise, cloves, coriander seeds, crushed cardamom pods, and cinnamon stick in a dry skillet over medium heat until fragrant, about 2–3 minutes, shaking the pan so they don't burn. Put the toasted spices in a piece of cheesecloth or a spice ball and tie it closed (or use a tea infuser).

Simmer the chicken

Place the whole chicken in a large stockpot and add the water. Bring to a gentle boil over medium-high heat. As it comes up to a boil, skim and discard any foam or impurities that rise to the surface for a clearer broth. Add the charred onion and ginger, tied spice bundle, kosher salt, sugar, and the optional rock sugar.

Cook gently

Reduce heat to maintain a very gentle simmer (not a rolling boil) and cook until the chicken is cooked through and the broth is richly flavored, 45–60 minutes depending on bird size. During cooking, skim surface fat and scum as needed for clarity.

Finish broth flavor

Remove the chicken to a cutting board. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl to remove solids and spices. Press lightly on solids to extract liquid, then discard solids. Season the strained broth with fish sauce, additional salt to taste, and white pepper. Taste and adjust — you should have a balance of savory (fish sauce), sweet (tiny sugar), and fragrant spice notes.

Shred the chicken

When cool enough to handle, remove skin from the cooked chicken (reserve or discard as you like), pull the meat off the bones and shred or thinly slice. Reserve some larger pieces for bowls and some shredded for topping. If you want extra clear broth: refrigerate the broth until fat solidifies and skim off the fat before reheating to serve.

Prepare rice noodles

Place dried rice noodles in a large bowl and cover with warm water to soften for about 15–20 minutes (follow package timing; some need only 5–10 minutes). For dried medium-width pho noodles, soak until pliable but not fully tender. Drain and briefly rinse with cold water to stop cooking. Alternately, quickly blanch noodles in boiling water 10–30 seconds prior to serving if they were fully softened during soaking.

Poach raw chicken (optional)

If using very thinly sliced raw chicken to cook in the bowl, bring the strained broth to a rolling boil just before serving and then reduce to a strong simmer. Ladle hot broth over the thin raw chicken placed on top of noodles in the bowl; the hot broth will poach the slices. Ensure the broth is at least 85–90°C (185–195°F) when poured.

Warm bowls and reheat broth

Bring the strained broth to a boil and then reduce to a very hot simmer. Warm serving bowls by filling them briefly with hot water, then drain.

Portion noodles into bowls (about 3–4 oz dried noodles per serving). Top with shredded or sliced cooked chicken (and raw slices if using).

Ladle the very hot broth over the noodles and chicken to heat everything through. If you used raw chicken slices, ensure they are fully cooked by the heat of the broth.

Garnish each bowl with bean sprouts, Thai basil, cilantro (if using), sliced green onions, and thinly sliced chilies. Serve lime wedges and sauces (hoisin and Sriracha) on the side so each diner can adjust to taste. Provide extra fish sauce at the table if diners want more salt/umami.

Finish with a light dusting of white pepper if desired and a final squeeze of lime to brighten the broth.

Serve immediately while broth is hot. Leftover broth will keep in the refrigerator for 3–4 days (skim fat off before storing if desired) or freeze up to 3 months. Store shredded chicken separately or in the broth. Reheat gently on the stovetop; if frozen, thaw in the refrigerator overnight before reheating.