Vietnamese Chicken Pho

Chicken noodle soup is one of my great loves in life, and this Vietnamese pho is right there at the top of the list. It’s a lot quicker and easier to make than the beef version, but still full of flavour and soul-enriching goodness. You’re going to love it!


Vietnamese Chicken Pho

5 minutes
1 hour 30 minutes

1 onion, skin on, halved

4cm (2 inch) piece of ginger, skin on, halved

1 cinnamon stick

3 whole star anise

1 whole chicken

2 tsp sea salt, plus extra to taste

2 tbsp fish sauce, plus extra to taste

400g (14 oz) dried rice stick noodles


To serve:

½ onion, finely sliced

¼ cup finely sliced spring onion (scallion)

bean shoots

Thai basil leaves (substitute Italian basil if unavailable)

lime wedges

sliced red chilli

  • Step 1

    Dry-roast the onion and ginger in a frying pan over high heat. Cook until the onion starts to blacken in some spots and the ginger is fragrant and starting to colour. Add the cinnamon stick and star anise and cook for a further minute or until fragrant. Remove from heat and set aside.

  • Step 2

    Place the chicken in a large pot. Cover with water and place over a medium-high heat. Add the onion, ginger, spices, salt and fish sauce. Bring to a gentle simmer. Use a ladle to scoop out and discard any foamy scum that rises to the surface. Then reduce the heat to low and gently simmer for one hour, removing the foam from time to time. Remove the chicken from the broth and place on a cutting board. You can test if the chicken is cooked by inserting a skewer into the thigh. The juices should run clear. If not, place the chicken back into the simmering broth and cook for another 15 minutes. When the chicken is cooked, sliced the meat and discard the bones. Set aside until ready to serve.

  • Step 3

    Strain the broth and pour it back into a clean saucepan over medium-high heat. Taste and season with extra salt and fish sauce (the amount of seasoning will depend on the amount of water you needed at the start). I find at least 1 teaspoon of each is usually needed for the best flavour.

  • Step 4

    To serve, cook the noodles in boiling water until tender and divide among serving bowls. Top with the chicken meat and slices of onion. Ladle over the hot broth. Add spring onion and bean shoots. Serve with basil leaves, lime wedges and chilli slices.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

5.0 out of 5 stars (based on 4 reviews)
Very good0%



I made this the same and the flavors were awsome

Avatar for Julie l
Julie l

Chicken Pho


I missed the Vietnamese food from my favorite restaurant on Maui. Somehow I found this recipe during the pandemic and have been making it ever since. I’m not longer near any of my favorite authentic restaurants and this is just what I needed. This is my 8 yr olds favorite soup broth. Thanks for sharing!!! Aloha🌺

Avatar for Cherisse

First timer


First time to try V-pho. Great !!!

Avatar for Art

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