Good pho takes two things seriously: the broth and the toppings. Skip either and you’ve got warm noodles in slightly spiced water. This chicken version works because toasting the coriander seeds, cloves, and star anise before they hit the pot pulls out oils that a quick simmer would never reach. The broth needs 20 minutes, minimum, and needs to be skimmed. Cloudy pho isn’t wrong, but a clear broth signals care. At the table, the fresh herbs and bean sprouts aren’t garnish. They’re half the recipe. Add them generously, squeeze the lime into the bowl, and adjust fish sauce and sriracha to your own threshold.
How to Make Pho – Vietnamese Noodle Soup
Toast the spices first
Dry-toast the coriander, cloves, and star anise until fragrant, three to four minutes over medium heat. Pull them off immediately. Burnt spices turn bitter fast, and that bitterness carries into the broth with no way to fix it.
Skim as you go
Bring the pot to a boil, then drop it to a low simmer. Skim the foam from the surface every few minutes, especially in the first ten. Fat and protein scum rise early and often. A clean broth is worth the attention. 
Noodles stay separate
Cook the rice noodles separately and portion them into bowls before ladling over the broth. Cooking noodles directly in the pot turns the broth starchy and gluey, and the noodles bloat and fall apart. Keep them separate until they’re in the bowl.
Pho – Vietnamese Noodle Soup
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fragrant spices and tender chicken simmered in a rich broth. Customize your bowl with fresh herbs and fiery chilies.
Ingredients
- 2 tbsp whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 quarts (2 liters) store-bought or homemade chicken stock
- 1 whole chicken breast
- 1/2 onion
- 1 3-inch (7.5 cm) chunk of ginger
- 1 to 2 tbsp sugar
- 1 to 2 tbsp fish sauce
- 1 lbs (500 g) dried rice noodles
- 2 cups (200 g) bean sprouts
- Fresh cilantro (coriander) tops
- 1/2 cup (50 g) shaved red onions
- 1/2 lime
- Sriracha chili sauce
- Hoisin sauce
- Sliced fresh chili peppers
Instructions
- To make the Chicken Pho Broth:
- Heat a frying pan over medium heat. Add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per package directions.
- Ladle the broth into bowls. Then divide the shredded chicken breast and soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
Notes
- For a deeper broth flavor, roast the chicken breast before adding it to the pot.
- If you don’t have fish sauce, you can substitute soy sauce, but the flavor will be slightly different.
- Leftover pho broth can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought chicken stock for this recipe?
Yes, and the recipe calls for it as an option. Use a good quality, low-sodium stock so you can control the salt level with fish sauce at the end.
How do I keep the rice noodles from sticking together?
Cook them according to the package directions, then rinse under cold water and toss with a small amount of oil. Add them to the bowl just before ladling in the hot broth.
Can I make the broth ahead of time?
The broth stores well in the fridge for up to 3 days or in the freezer for a month. Keep the shredded chicken and noodles separate until you are ready to serve.
