My Mom’s Vietnamese Chicken Soup Is So Good, I Make a Pot Every Sunday

Making phở at home has never been easier or more delicious. This recipe for chicken phở is packed with flavor and makes the most of just a few essential ingredients (namely, a spice mix featuring star anise pods, cinnamon sticks, coriander seeds, and whole cloves; skin-on chicken; and roasted veggies). For homemade pho, chicken tends to be the preferred option in Vietnamese households, as it’s faster and easier to build flavor with more accessible ingredients. Beef, on the other hand, is the go-to order in restaurants because it’s harder to make at home.

For this recipe, I drew inspiration from my mom’s Sunday morning chicken phở (known as phở ga), which she used to prepare super early before church. I always marveled at how she managed to make phở so quickly, but I later discovered that making chicken phở is way simpler than I had imagined — especially compared to beef phở, which requires long simmer times and purchasing an array of beef bones.

Why You’ll Love It

• Phở in under 90 minutes. It may sound counterintuitive, but this recipe makes it achievable without sacrificing flavor.

• A light yet flavorful broth. Compared to beef, chicken phở makes a clearer broth with a cleaner taste while still being ultra satisfying. It’s also literally the Vietnamese equivalent to chicken noodle soup, so maximum comfort is guaranteed!

Key Ingredients in Chicken Phở

This recipe has very few ingredients for a broth as flavorful as this, so ensure you can get these ingredients and follow the instructions to build flavor.

• Whole spices: I suggest visiting a store with a bulk spice section to get just enough for this recipe if you don’t use whole spices often. This blend of star anise, cloves, cinnamon, and coriander is essential for building the recognizable phở scent.

• Skin-on, bone-in chicken: It’s very important to purchase chicken with skin to add fat to the broth. Dark or white meat is up to you, as both are common in phở. Bonus: If you can get pasture-raised chicken, that would be ideal for an authentic experience (the meat is a bit chewier).

• Phở noodles (banh phở): These are wide rice noodles that are at least 1/8-inch and up to 1/4-inch thick. They come in dried packs in the pantry aisle, or fresh, vacuum-sealed packs in fridge aisles of Asian grocers. A commonly used fresh option is Bánh Phở Tươi from Sincere Orient.

• Fish sauce: Adds a salty, savory profile that restaurants will often use MSG for. If you enjoy MSG, feel free to add 1 teaspoon in addition to the fish sauce for a boost in savoriness.

• Sugar: Creates a balanced flavor. You can use granulated, rock, or palm sugar in this recipe.

How to Make Chicken Phở

1. Make the broth. Chicken phở starts with building flavors in a 30-minute broth. To do so, roast yellow onions and ginger in the oven then toast whole spices in a large stockpot. Add in water, salt, sugar, and fish sauce and bring to a boil. Then add bone-in chicken pieces and reduce heat to simmer. Simmer the stock for 25 minutes or until chicken reads 165ºF.

2. Meanwhile, prepare the noodles. Prepare the phở noodles per package instructions. When the chicken is cooked, transfer to an ice bath, then tear or slice chicken meat (keeping the skin on if desired) to assemble into bowls later; discard the bones. Strain broth through a fine-mesh sieve to remove impurities.

3. Assemble bowls. Prepare large soup bowls with a base of cooked noodles and chicken slices, then pour broth on top. Garnish with chopped cilantro and serve with a plate of additional garnishes including Thai basil, bean sprouts, jalapeño slices, lime, hoisin sauce, and Sriracha hot sauce as desired.

Helpful Swaps

• In a pinch, phở noodles can be replaced with another flat wide rice noodle like pad Thai noodles.

• Mung bean sprouts can be replaced with another crunchy sprout.

• Thai basil can be swapped for regular basil.

Storage and Make-Ahead Tips

• The broth can be made ahead, strained, and refrigerated in the same stockpot for up to 1 week, or frozen for up to 2 months. Thaw overnight.

• The chicken can be refrigerated in an airtight container for up to 1 week.

• The noodles are best made right before serving. Bring the broth back to a boil, then ladle into bowls filled with cooked noodles and cold, cooked chicken.

What to Serve with Chicken Phở

Chicken phở is a very filling meal and is usually enjoyed on its own! It’s served with a plate of herbs and bean sprouts plus Sriracha and hoisin sauce on the side for guests to garnish on their own.

Chicken Phở Recipe

If you’ve ever wanted to make phở at home, this easy recipe is the perfect place to start!

Prep time 30 minutes to 40 minutes

Cook time 1 hour 10 minutes

Serves 4 to 5

Ingredients

For the broth:

• 2 large yellow onions, peeled and halved

• 1 (4-inch) piece ginger, scrubbed and halved lengthwise

• 3 star anise pods

• 2 whole cloves

• 2 (3-inch) cinnamon sticks

• 2 tablespoons coriander seeds

• 12 cups water (3 quarts)

• 2 tablespoons kosher salt

• 2 tablespoons granulated sugar or rock sugar

• 2 teaspoons fish sauce

• 1 1/2 pounds bone-in, skin-on chicken pieces

For the noodles and toppings:

• 14 ounces dried flat rice noodles (known as bánh phở), or about 2 1/2 pounds fresh flat rice noodles

• 1/2 medium bunch fresh cilantro, coarsely chopped

• 8 ounces mung bean sprouts

• 1 medium jalapeño, cut crosswise into thick slices

• 1 bunch fresh Thai basil

• 1 medium lime, cut into wedges

• Hoisin sauce

• Sriracha hot sauce

Instructions

1. Heat the oven to 400ºF. Line a baking sheet with aluminum foil. Place 2 halved large yellow onions and 1 halved (4-inch) piece ginger cut-side down on the baking sheet. Roast until the bottoms are lightly browned, 20 to 25 minutes. Meanwhile, toast 3 star anise pods, 2 whole cloves, 2 (3-inch) cinnamon sticks, and 2 tablespoons coriander seeds in a large stockpot or Dutch oven (at least 6 quarts) over medium-low heat until the coriander seeds start browning and the spices are fragrant, about 2 minutes. Turn off the heat.

2. When the onion and ginger are ready, transfer them to the pot. Add 12 cups water, 2 tablespoons kosher salt, 2 tablespoons granulated sugar, and 2 teaspoons fish sauce. Bring to a boil over high heat.

3. Add 1 1/2 pounds bone-in chicken pieces. Reduce the heat to maintain a simmer and cook until the broth is flavorful, and the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 25 minutes. Meanwhile, cook 14 ounces dried rice noodles according to package instructions (see Recipe Notes) and divide among 4 to 5 large bowls. Prepare the toppings.

4. Turn off the heat. Fill a large bowl halfway with ice and cold water. Using tongs, transfer the chicken to the ice water bath and let sit until cool to the touch, about 5 minutes. Meanwhile, ladle the broth through a fine-mesh strainer set over a medium pot. (You can skim off some or all of the fat if desired.) Keep hot.

5. Transfer the chicken to a clean cutting board. Remove and discard the bones (keep the skin on the meat if desired). Cut large pieces of chicken into 1/3-inch-thick slices.

6. To serve, top the noodles in each bowl with the chicken and about 2 tablespoons chopped fresh cilantro. Ladle a generous amount of hot broth into each bowl, making sure to completely submerge the noodles. Serve with bean sprouts, Thai basil, jalapeño slices, a squeeze of lime, hoisin sauce, and Sriracha hot sauce as desired.

Recipe Notes

Phở noodle preparation:

• If using dried noodles, cook in boiling water until al dente, 6 to 7 minutes, then drain. For chewier noodles, soak dried noodles in room-temperature water for 30 minutes, drain, and then boil until al dente, about 2 minutes; drain again.

• If using fresh noodles (such as Bánh Phở Tươi from Sincere Orient), blanch in boiling water for a few seconds, then drain.

Make ahead:

• The broth can be made ahead, strained, and refrigerated for up to 1 week, or frozen for up to 2 months. Thaw overnight.

• The chicken can be refrigerated in an airtight container for up to 1 week.

• The noodles are best made right before serving. Bring the broth back to a boil, then ladle into bowls filled with cooked noodles and cold, cooked chicken.

Storage: The broth, chicken, and noodles can be refrigerated in separate airtight containers for up to 1 week.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About