Recipe

Easy Chicken Pho

Aromatic, gingery chicken pho with rice noodles and a build-your-own topping bar.

By Matt Campbell

•

4.8

A steaming bowl of chicken pho with flat rice noodles, sliced chicken, green onions, cilantro, and lime wedges on a simple wooden table

Pho is one of those dishes that feels like a warm reset button. The broth is fragrant and lightly sweet, the noodles are cozy, and the toppings are basically permission to make your bowl exactly how you want it. More lime? Do it. Extra herbs? Absolutely. A little heat that sneaks up on you? Yes please.

This is a weeknight-friendly chicken pho that keeps the soul of the dish front and center: toasted spices, charred onion and ginger, and a broth you will keep “taste-testing” straight from the ladle. We are not doing an all-day simmer here, but we are building real flavor fast with a few smart moves.

Chicken pho ingredients arranged on a clean kitchen counter including onion, ginger, spices, chicken, rice noodles, herbs, limes, and bean sprouts in small bowls

Why It Works

Toasting the spices wakes them up, so the broth smells like a real pho shop the second it hits the heat.
Charring onion and ginger adds that subtle smoky depth that makes the broth taste simmered longer than it was.
Fish sauce plus a touch of sugar gives the classic salty sweet balance without turning the broth “fishy.”
Cooking noodles separately keeps the broth clear and prevents starchy leftovers.
A topping bar means everyone wins, especially picky eaters and heat-lovers in the same house.

Whole spices for pho toasting in a dry saucepan over a stove, with cinnamon stick and star anise visible

Pairs Well With

Storage Tips

Pho leftovers can be amazing, but only if you store the components like they are in a tiny witness protection program. Keep everything separate and it reheats like a dream.

Food safety note: as a general rule, refrigerate leftovers within 2 hours.

How to store

Broth: Cool, then refrigerate in a sealed container for up to 4 days.
Chicken: Refrigerate for up to 4 days, ideally stored in a little broth so it stays juicy.
Noodles: Rinse with cool water, toss with a tiny bit of neutral oil, refrigerate up to 3 days.
Toppings: Herbs and sprouts are best within 1 to 2 days.

How to reheat

Bring broth to a gentle boil.
Warm chicken in the hot broth for 1 to 2 minutes.
Dip noodles in hot broth or hot water for 10 to 20 seconds, then build your bowl.

Can you freeze pho?

Freeze the broth (and chicken if you want) for up to 3 months. Freeze in portions. Make fresh noodles and toppings when you serve for best texture.

Common Questions

What makes pho taste like pho?

It is the combo of toasted warm spices (star anise, cinnamon, cloves, coriander), charred onion and ginger, and a balanced finish of fish sauce, a little sugar, and lime. The broth should be fragrant, not heavy.

Is hoisin sauce traditional in pho?

It is common at many tables, especially outside Vietnam, but it is not required. I like hoisin and sriracha as optional condiments on the side so the broth stays clean and aromatic. If you use them, add to your own bowl (or use as a dip for the chicken), not the communal pot.

What noodles should I use?

Look for bánh phở, which are flat rice noodles. Width is personal preference. Thin cooks faster, wide feels extra cozy.

Can I make this with rotisserie chicken?

Yes. Use rotisserie chicken for the meat and use this recipe to make the broth. Add the cooked chicken at the end just to warm through so it does not dry out.

How do I keep the broth clear?

Skim foam early.
Simmer gently, do not hard-boil.
Strain at the end.
Cook noodles separately.

Hot pho broth being poured through a fine mesh strainer into a pot on a stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot or Dutch oven (6 to 8 quarts)
Small skillet or saucepan (for toasting spices)
Tongs (for charring onion and ginger)
Fine mesh strainer
Large bowl for soaking noodles
Ladle
Sharp knife and cutting board

The first time I tried making pho at home, I treated it like a science experiment and still somehow ended up eating over the sink, sweating, and thinking, “Okay, wow.” The smell of toasted anise and cinnamon hit the kitchen and suddenly my apartment felt like a tiny noodle shop. Now it is my go-to “feed people something comforting” move, because you can set out herbs and lime and let everyone build their own perfect bowl. It is relaxed, a little chaotic, and wildly rewarding.

Easy Chicken Pho

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 4

Ingredients

Broth

1 large yellow onion, halved
1 (4-inch) piece fresh ginger, halved lengthwise
2 tablespoons coriander seeds
4 whole star anise
1 cinnamon stick
4 whole cloves
1 teaspoon fennel seeds (optional but great)
8 cups low-sodium chicken stock
2 cups water, plus more as needed
1 1/2 pounds bone-in, skin-on chicken thighs (or 1 whole small chicken, 3 to 4 pounds)
1 to 2 tablespoons fish sauce, to taste
1 to 2 teaspoons sugar, to taste
1 teaspoon kosher salt, plus more as needed

Noodles and toppings

8 ounces dried bánh phở (flat rice noodles)
2 cups mung bean sprouts
1 cup fresh cilantro leaves
1 cup Thai basil or regular basil leaves
2 scallions, thinly sliced
1 to 2 limes, cut into wedges
1 to 2 jalapeños or Thai chiles, thinly sliced (optional)
Hoisin sauce and sriracha, for serving (optional)

Pho toppings on a kitchen counter including bean sprouts, Thai basil, cilantro, sliced jalapeño, scallions, and lime wedges in small bowls

Instructions

Char the onion and ginger. Heat a large dry pot over medium-high heat. Place the onion halves and ginger cut-side down directly on the hot surface. Let them char until deeply browned in spots, 3 to 5 minutes. Flip and char the other side for 2 to 3 minutes more. Remove to a plate.
Toast the spices. In a small skillet or saucepan over medium heat, toast coriander, star anise, cinnamon, cloves, and fennel (if using) until fragrant, 1 to 2 minutes. Do not walk away. They go from “wow” to “burnt” fast.
Optional but handy: If you have cheesecloth, a spice bag, or a tea infuser, bundle the spices for easier straining later. If not, toss them in loose. We will strain it.
Simmer the broth. Add stock, water, charred onion and ginger, toasted spices, salt, and chicken to the pot. Bring to a boil, then immediately lower to a gentle simmer. Skim any foam for the first 10 minutes.
Cook chicken until tender. Simmer uncovered until the chicken reaches 165°F/74°C and the meat pulls easily from the bone, about 25 to 35 minutes for thighs. (Whole chicken usually takes closer to 45 to 60 minutes depending on size.) If the broth reduces too much, add a splash of water to keep things soupy.
If using a whole chicken and you want extra-juicy white meat, you can pull the breasts once they hit 165°F/74°C, then keep simmering the dark meat a bit longer.
Remove chicken to a bowl.
Strain and season. Strain the broth through a fine mesh strainer into a clean pot. Taste, then season with fish sauce and sugar. Start on the lower end, then work up. Fish sauce and stock salt levels vary a lot, so let your spoon be the boss. Add more salt if needed. You are aiming for a broth that tastes savory, lightly sweet, and super fragrant.
Shred or slice the chicken. When cool enough to handle, remove skin and bones. Shred or thinly slice the meat.
Prep noodles. Cook rice noodles according to package directions, usually by soaking in hot water or boiling briefly. Drain. If you are serving immediately and want the noodles as warm as possible, you can skip rinsing. If you are making ahead or want to prevent sticking, rinse briefly with cool water to stop the cooking. Divide noodles among bowls.
Assemble bowls. Top noodles with chicken, scallions, and cilantro. Ladle steaming hot broth over everything.
Top and serve. Serve with bean sprouts, basil, lime wedges, and sliced chiles on the side. Add hoisin and sriracha to your bowl (or use for dipping) if you want, but try the broth as-is first. It deserves that moment.

Nutrition information is estimated.

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Easy Chicken Pho

Why It Works

Pairs Well With

Recommended

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Spicy Miso Peanut Ramen

Homemade Shoyu Ramen

Storage Tips

How to store

How to reheat

Can you freeze pho?

Common Questions

What makes pho taste like pho?

Is hoisin sauce traditional in pho?

What noodles should I use?

Can I make this with rotisserie chicken?

How do I keep the broth clear?

Easy Chicken Pho

Ingredients

Broth

Noodles and toppings

Instructions