This Easy chicken pho is the ultimate comfort in a bowl, made from scratch with aromatic spices, tender chicken, and silky rice noodles. It’s nourishing yet quick to prepare, perfect for weeknight dinners or whenever you crave a restorative, homemade Vietnamese favorite. I love how the fragrant broth envelops you in warmth and invites a moment of calm.

There is something almost meditative about preparing chicken pho. The ritual of charring ginger and onion, toasting whole spices until the kitchen fills with their earthy perfume, it centers me. I first fell for pho during my travels through Hanoi, where each street vendor shared their unique version of this soulful bowl. Now, I often serve it alongside other cozy classics like my ginger chicken soup or a simple beef stew for a comforting spread. It is my go to when the season shifts or when my family needs a warm, inviting meal.

Everything for Your Perfect Easy Chicken Pho

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Easy chicken pho

Learn how to make easy chicken pho at home with this simple recipe. Tender chicken, aromatic broth, and fresh toppings create the perfect Vietnamese noodle soup.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dinner

Cuisine Vietnamese

Servings 6 bowls

Calories 450 kcal

Equipment

• large stockpot
• skillet
• fine-mesh sieve
• large pot
• colander
• cutting board
• knife
• measuring spoons
• measuring cups

Ingredients

  

Broth and Aromatics

• 1 whole chicken about 3 to 4 pounds
• 1 large yellow onion peeled and halved
• 4 inch fresh ginger unpeeled and halved lengthwise
• 2 pods star anise
• 1 stick cinnamon about 3 inches long
• 4 whole cloves
• 2 pods green cardamom
• 1 tsp black peppercorns whole
• 12 cups cold water
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp fine sea salt or to taste

Noodles and Toppings

• 1 lb dried pho rice noodles banh pho, about 1/4-inch wide
• 1 cup fresh cilantro roughly chopped
• 4 green onions scallions, thinly sliced
• 1 cup fresh bean sprouts
• 2 limes cut into wedges
• 1 jalapeño thinly sliced

Instructions

 

• Place the halved onion (cut-side down) and halved ginger (cut-side down) in a large, dry skillet or cast-iron pan. Heat over medium-high heat for 5 to 7 minutes, charring them until deeply browned and fragrant. Remove the charred aromatics and set aside. In the same pan, add the star anise, cinnamon stick, cloves, cardamom pods, and black peppercorns. Toast for 2 to 3 minutes over medium heat, stirring occasionally, until they become fragrant.
• In a large stockpot (8-quart or larger), combine the whole chicken, charred onion, charred ginger, toasted spices, 12 cups of cold water, 2 tablespoons of fish sauce, 1 tablespoon of granulated sugar, and 1 teaspoon of fine sea salt. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 45 minutes to 1 hour, or until the chicken is cooked through and tender. During the first 15 minutes of simmering, use a spoon to skim off any foam or impurities that rise to the surface.
• Carefully remove the cooked chicken from the stockpot and transfer it to a large cutting board or platter to cool slightly. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Return the chicken bones (and skin, if desired for extra richness) to the stockpot and continue to simmer the broth, uncovered, for an additional 30 to 45 minutes to further develop the flavors.
• Carefully strain the finished broth through a fine-mesh sieve into a clean pot or large bowl, discarding all the solids (ginger, onion, spices, and bones). Taste the hot broth and adjust the seasoning with more fish sauce or salt as needed. The broth should be rich, savory, and aromatic. Keep the strained broth hot over low heat while you prepare the remaining components.
• While the broth simmers, prepare all your desired pho toppings. Roughly chop the fresh cilantro, thinly slice the green onions (scallions), wash and drain the fresh bean sprouts, cut the limes into wedges, and thinly slice the jalapeño. Arrange these prepared toppings in separate small bowls or on a platter for easy serving.
• Following the package directions, cook the 1 pound of dried pho rice noodles in a separate large pot of boiling water until they are al dente, about 5 to 8 minutes. The noodles should be tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse briefly with warm water to prevent them from sticking together.
• To assemble each bowl of pho, divide the cooked rice noodles evenly among individual large serving bowls. Top the noodles with a generous portion of the shredded chicken. Ladle the hot, flavorful broth over the chicken and noodles until everything is submerged and piping hot. Garnish each bowl generously with fresh cilantro, sliced green onions, bean sprouts, and sliced jalapeño. Serve immediately with lime wedges on the side for squeezing.

Notes

Use a large stockpot for the broth. Skim off foam for a clearer broth. Adjust fish sauce and salt to taste at the end.

Keyword chicken soup, noodle soup, pho

Creative Ways to Customize Your Pho

• Make It Spicy: Stir in a spoonful of sriracha or chili crisp for a fiery kick.
• Add More Vegetables: Toss in thinly sliced mushrooms or bok choy during the last few minutes of simmering.
• Try a Different Protein: Use leftover hibachi chicken or turkey instead of simmering a whole bird.

My Pro Tips for Pho Perfection

• Do Not Skip the Char: Blackened onion and ginger are the foundation of the broth’s deep, complex flavor.
• Simmer Gently: A low, gentle simmer keeps the broth clear, not cloudy, and prevents the chicken from toughening.
• Strain Thoroughly: Use a fine mesh sieve for a crystal clear broth free of any spice fragments.
• Prep Toppings Ahead: Having all your fresh garnishes ready makes assembling the bowls a joy.

How to Store and Reheat Your Pho

• Store: Keep broth, noodles, chicken, and toppings separate in airtight containers in the refrigerator for up to 4 days.
• Freeze: The strained broth freezes beautifully for up to 3 months in freezer safe containers or bags.
• Reheat: Gently warm the broth on the stovetop over medium low heat until steaming, about 10 minutes.
• Make Ahead Tip: The broth can be made 2 days in advance; its flavor only improves with time.

Frequently Asked Questions

More Cozy Soup Recipes to Try

• Chicken Pot Pie Soup
• Turkey Taco Soup
• Stracciatella Soup
• Cottage Pie

Why This Easy Chicken Pho Wins Hearts

With its deeply aromatic broth and customizable bowls, this homemade chicken pho is a ritual worth embracing. It is easier than you think to create this Vietnamese classic, delivering comfort and vibrant flavor in every spoonful. I hope it becomes a cherished recipe in your home, too.