Description
This easy and authentic Vietnamese Chicken Pho Recipe provides a comforting broth rich in flavors of lemongrass, ginger, and star anise, perfect for a chilly evening. With step-by-step instructions, it’s a dish that balances authentic taste with home-cooking practicality.
Ingredients
Scale
- 6 cups chicken stock (homemade preferred, but good-quality store-bought works too)
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon minced lemongrass (fresh or frozen)
- 2 tablespoons fish sauce
- 1 star anise pod (optional but recommended for authentic flavor)
- 1 cinnamon stick (optional but recommended for authentic flavor)
- 1 tablespoon brown sugar (adjust to taste)
- 2 cups cooked chicken, cubed or shredded (rotisserie chicken works beautifully)
- 4 ounces dry rice noodles (or Chinese egg noodles for a non-traditional version)
- 5 green onions, chopped (divided – white parts for broth, green parts for garnish)
- 1 cup bean sprouts
- 1 cup chopped bok choy
- Fresh lime wedges
- 1 jalapeño or Thai chili, thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh Thai basil leaves (regular basil can substitute in a pinch)
- Hoisin sauce and sriracha, for serving
Instructions
- In a large pot, add chicken stock, minced garlic, ginger, lemongrass, and the white parts of the green onions.
- If using, add star anise pod and cinnamon stick.
- Bring to a gentle boil, then reduce heat and simmer for 30 minutes to infuse flavors.
- Add fish sauce and brown sugar to the simmering broth.
- Taste and adjust seasoning as needed – authentic pho broth should be a balance of savory, slightly sweet, and umami flavors.
- Continue to simmer for another 15 minutes.
- While the broth simmers, cook rice noodles according to package directions, typically soaking in hot water for 6-10 minutes until tender but still slightly firm.
- Drain noodles and rinse with cold water to stop cooking and prevent sticking. If using egg noodles instead, cook according to package instructions.
- Wash and prep all fresh herbs and garnishes.
- Arrange bean sprouts, sliced chilies, herb leaves, and lime wedges on a serving plate. Chop bok choy and set aside.
- Add cubed or shredded chicken to the broth and simmer for 5 minutes just to heat through.
- Add bok choy to the broth and cook for 1-2 minutes until slightly wilted but still bright green.
- Remove and discard star anise and cinnamon stick if used.
- Divide cooked noodles between serving bowls.
- Ladle the hot broth, chicken, and bok choy over the noodles.
- Top with bean sprouts, the green parts of green onions, and allow each person to add their desired herbs and condiments.
Notes
- The Secret to Amazing Broth: Try charring the onion and ginger before adding to the broth for extra flavor.
- Storage: Store broth and noodles separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: N/A
- Sodium: 890
- Fat: 6
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42
- Fiber: 3
- Protein: 24
- Cholesterol: N/A