Vietnamese
Pho-Style Chicken Soup
Chicken simmers to 165°F in a ginger and star anise broth, then is served over rice noodles with herbs and lime. It is a weeknight pho-style bowl, not a long restaurant stock.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Charring the onion and ginger gives a deeper broth in less time.
- Star anise and cinnamon scent the pot without a long spice list.
- Rice noodles are cooked separately so they do not drink all the broth.
- Herbs and lime stay raw so the bowl tastes fresh.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the chicken dry. Do not rinse it. Heat a dry pot over medium-high heat and char the onion and ginger cut-side down until blackened in spots, about 4 minutes.
- 2
Add the oil if the pot looks dry, then add the chicken broth, star anise, cinnamon stick, and cloves. Bring to a simmer.
- 3
Add the chicken thighs. Simmer gently until the thickest part reaches 165°F, about 15 to 18 minutes. Remove the chicken, rest 5 minutes, and slice it.
- 4
Stir the fish sauce and sugar into the broth. Keep it warm and remove the whole spices, onion, and ginger.
- 5
Boil the rice noodles in a separate pot according to the package until tender. Drain and divide among bowls.
- 6
Top with sliced chicken, bean sprouts, herbs, and jalapeño. Ladle in the hot broth, checking that the chicken is still at least 165°F, and serve with lime.
Pro tips
- Skim foam from the broth so the soup stays clear.
- Do not let the chicken boil hard or it will be dry even at 165°F.
- Keep herbs and sprouts on the side if you are packing lunches.
Easy substitutions
- chicken thighs
- chicken breasts, still cooked to 165°F
- rice noodles
- rice vermicelli
- fish sauce
- extra salt, to taste, using 1 tsp kosher salt as a start
Storage and reheating
Storage
Refrigerate the broth and chicken up to 3 days and store the noodles separately.
Reheating
Heat the broth and chicken until the chicken reaches 165°F, then pour over freshly cooked noodles.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 434
- Protein
- 34 g
- Carbs
- 52 g
- Fat
- 10 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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