How Do You Make Chicken Pho: A Simple 20-Minute Recipe That Tastes Like It Took Hours

Chicken pho is essentially the Vietnamese version of chicken noodle soup, but with a complex depth of flavor that comes from aromatic spices and fresh herbs While traditional pho can take hours to prepare, this quick version delivers amazing results without the wait.

What Makes Chicken Pho Special?

Before diving into the recipe, let’s understand what makes chicken pho different from other noodle soups:

• Clearer broth: Compared to beef pho (pho bo), chicken pho has a lighter, clearer broth
• Distinct aromatics: The combination of star anise, cinnamon, ginger, and other spices creates that unmistakable pho flavor
• Fresh garnishes: The abundance of fresh herbs, bean sprouts, and lime wedges adds brightness and texture
• Versatility: Can be enjoyed for breakfast, lunch, or dinner (though traditionally it’s a breakfast food in Vietnam)

Essential Ingredients for Authentic Chicken Pho

For the Broth:

• 8 cups low-sodium chicken broth
• 1 whole chicken (about 2-2.5 lbs) or boneless chicken thighs/breasts
• 8 slices of fresh ginger
• Star anise (4 small pieces)
• Cinnamon stick (1 small)
• Whole nutmeg (2)
• Coriander seeds (1 tsp)
• 1-2 red chilies, sliced
• 1 large white onion, halved
• Fish sauce (3 tablespoons)
• Sugar (1 tablespoon)

For Serving:

• 12 oz dried pho noodles (rice stick noodles)
• Fresh bean sprouts
• Thai basil
• Cilantro (fresh)
• Mint leaves
• Lime wedges
• Hoisin sauce
• Sriracha sauce
• Green onions, chopped
• White onion, thinly sliced
• Fried shallots (optional but delicious)

Quick Chicken Pho Method (20 Minutes)

This method is perfect for busy weeknights when you’re craving pho but don’t have hours to spare

Step 1: Prepare the Aromatic Broth Base

1. In a medium pot, bring the chicken broth to a boil
2. Add ginger slices, red chilies, fish sauce, and sugar
3. Let this simmer for about 15 minutes to infuse the flavors

Step 2: Prepare the Chicken

1. Season chicken thighs or breasts with salt and pepper
2. Heat 2 tablespoons oil in a skillet over high heat
3. Sear the chicken until cooked through
4. Set aside and slice or shred when cool enough to handle

Step 3: Cook the Noodles

1. Bring a separate pot of water to boil
2. Cook the pho noodles according to package instructions (usually 3-5 minutes)
3. Drain and rinse with cold water to prevent sticking

Step 4: Assemble Your Pho Bowls

1. Divide the cooked noodles among 4 bowls
2. Top with the sliced/shredded chicken
3. Ladle the hot broth over the noodles and chicken
4. Garnish with bean sprouts, herbs, lime wedges, and sauces

This method gives you a delicious approximation of traditional pho in just 20 minutes!

Traditional Chicken Pho Method (If You Have More Time)

If you’ve got a few hours to spare and want to create a more authentic flavor, here’s how to make chicken pho from scratch:

Step 1: Prepare the Chicken and Initial Broth

1. In a large stockpot, bring 7 quarts of water to a boil
2. Add a whole chicken (2-2.5 lbs)
3. Return to a boil, then reduce to a simmer for 45 minutes
4. Carefully skim any impurities from the surface (this is key for a clear broth!)
5. When the chicken is fully cooked, remove it and place in an ice water bath for 10-15 minutes
6. Pull the meat from the bones and shred with your fingers

Step 2: Toast and Char the Aromatics

1. In a dry pan, quickly toast star anise, cinnamon stick, nutmeg, and coriander seeds until fragrant
2. Place the toasted spices in a sachet or spice bag
3. In the same pan, char/sweat a halved white onion and sliced ginger until slightly blackened

Step 3: Create the Flavored Broth

1. Add the spice sachet and charred onion/ginger to the chicken broth
2. Simmer for another 1-1.5 hours to develop flavor
3. In a small bowl, mix chicken bouillon, salt, sugar, and fish sauce
4. Ladle some hot broth into this mixture to dissolve, then add back to the pot
5. Simmer for another 15 minutes and adjust seasoning to taste

Step 4: Assemble and Serve

1. Cook the pho noodles according to package instructions
2. Place cooked noodles in bowls
3. Top with shredded chicken, thinly sliced white onion, and chopped cilantro/green onions
4. Ladle hot broth over everything
5. Serve with side plates of fresh herbs, bean sprouts, lime wedges, and condiments

Secrets to Making the Best Chicken Pho

After researching multiple recipes and techniques, here are some key tips I’ve learned:

For a Clear Broth:

• Don’t stir the pot while simmering
• Carefully skim impurities from the surface
• Make sure the chicken is clean before adding to the pot
• Mix seasonings with a little hot broth first before adding to the main pot

For Better Flavor:

• Don’t skip the spices! They’re essential for authentic pho flavor
• Balance seasoning with chicken bouillon, fish sauce, salt, and sugar
• Make the broth a day ahead if possible – it develops more flavor overnight
• Char the onion and ginger for deeper flavor (but don’t overdo it or your broth will turn dark)

Common Questions About Making Chicken Pho

Can I use store-bought chicken stock?
Yes, in a pinch! But try to find a good quality, low-sodium version. Some recipes recommend against this as store-bought stocks may have flavors that don’t blend well with pho spices.

Can I use different chicken parts?
Absolutely! Chicken thighs will give you a fattier, richer broth. Chicken breasts will produce a leaner broth and cook faster (10-15 minutes). If using just breasts, continue simmering the broth with spices after removing the chicken.

How long does pho broth keep?
The broth can be refrigerated for up to 3 days or frozen for up to a month. The flavor actually improves after a day in the fridge!

What if I can’t find all the spices?
Many Asian grocery stores sell pre-packaged pho spice packets. Alternatively, star anise and cinnamon are the most important spices if you need to simplify.

My Personal Experience Making Chicken Pho

The first time I tried making chicken pho, I was intimidated by the ingredient list and processes described in traditional recipes. But honestly, once I got started, I realized it’s not that complicated – just a series of simple steps.

I’ve found that the quick 20-minute version is perfect for weeknights and satisfies my pho cravings about 85% of the way. When I have time on weekends, the traditional method yields an incredibly fragrant, complex broth that’s worth the extra effort.

One thing I learned the hard way: don’t over-char your onion and ginger! My first batch turned out darker than I wanted because I got a little carried away with the charring process. A light char is all you need for that subtle smoky sweetness.

Final Thoughts

Whether you opt for the quick 20-minute version or commit to the full traditional process, homemade chicken pho is a satisfying, aromatic dish that’s worth adding to your cooking repertoire. The balance of fragrant broth, tender chicken, chewy noodles, and fresh herbs creates a harmony of flavors that’s both comforting and exciting.

Happy cooking!