Chicken Pho Soup 

This Vietnamese Chicken Pho Soup is a light, comforting, and aromatic noodle soup with rich broth, tender chicken, and rice noodles. Crafted for healing and relaxation, it delivers deep, layered flavors from charred aromatics and whole spices. It’s cleansing yet indulgent, low in fat, high in protein, and naturally gluten free making it both delicious and nourishing.

Full Recipe: 

Ingredients

Charred Aromatics

• 1 tbsp plain oil (e.g., vegetable or canola)

• 2 onions, halved (leave the skin on)

• 5 cm (2″) piece of unpeeled ginger, sliced ~0.75 cm (1/3″) thick

Pho Soup Broth

• 2 liters (2 quarts) water

• 1.5 kg (3 lb) chicken thighs, bone-in and skin on

• 1 small bunch coriander (cilantro)

• 5 star anise pods

• 1 cinnamon stick

• 4 cloves

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• 8 tsp fish sauce

• 6 tsp white sugar

• ¾ tsp cooking (kosher) salt, or ½ tsp table salt

Noodle Bowls

• 360 g (13 oz) dried flat rice noodles (or 600 g fresh)

• 2 green onion stems, finely sliced

Toppings (serve yourself)

• 3 cups bean sprouts

• 1 small bunch each of Thai basil and coriander (cilantro)

• 2 limes, cut into wedges

• Hoisin sauce

• Sriracha

• Red chilies, thinly sliced (optional)

Directions

1. Char aromatics: Heat oil in a skillet and char the onion halves and ginger slices until deeply browned (deep brown to nearly black for best flavor, but avoid burning). 

2. Build the broth: In a large soup pot, combine water, chicken, charred aromatics, and all spices (star anise, cinnamon, cloves, fennel seeds, coriander seeds). Add fish sauce, sugar, and salt. 

3. Simmer: Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes, skimming off any foam or fat as needed. 

4. Shred chicken: Remove the chicken, discard bones and skin, and shred the meat. 

5. Clarify broth: Strain the broth through a fine-mesh sieve (discard solids) and return the clear broth to the pot to stay warm. 

6. Prepare noodles: Cook noodles according to package instructions; drain. 

7. Assemble bowls: Place noodles in bowls, top with shredded chicken, then ladle hot broth over. Offer the toppings so everyone can customize with bean sprouts, herbs, lime, sauces, and chilies. 

Nutrients (per serving)

• Calories: 501 kcal

• Carbohydrates: 87 g

• Protein: 20 g

• Fat: 8 g

• Sugar: 9 g

• Sodium: 1486 mg