This Chicken Pho Recipe might just replace chicken noodle soup as your go-to comfort food for those chilly winter nights!
Back in college, a buddy of mine introduced me to a whole world of cuisines I’d never tried before. A few of us guys would skip classes and hit up the tiny hole-in-the-wall spots around campus, sampling everything from chicken vindaloo to chicken pho. At the time, I wasn’t the most adventurous eater—I stuck to chicken-based dishes because they felt like a safe bet. But those meals taught me so much about how other cultures take this neutral protein and turn it into something extraordinary.
Eventually, I ventured off to more exotic dishes, but I’ll always be partial to chicken pho. Over the years, I’ve tried recreating that experience at home, and this recipe comes close! So, whenever I’m feeling nostalgic for my college days, I’ll stir up a pot for the wife and kids so they can get a taste of those memories, too.
I bet you’re wondering what’s so great about chicken pho. The fragrant broth, the tender chicken, and those slurpable noodles—I mean, what’s not great about pho? This recipe boasts layers of flavor with surprisingly little effort. That’s my kind of recipe.
This soup is about the broth, which simmers in lemongrass, star anise, and Chinese five-spice. Seriously, it’ll taste like you’ve been cooking all day. Then you’ve got the mint, cilantro, and Thai basil that tie it all together. Oh, and the lime juice and sriracha? They’re the perfect finishing touch, adding just the right amount of tang and heat. Well, shoot. Now, I’m getting hungry.
Is Chicken Pho Healthy?
I may be biased, but I’d say that chicken pho is a great choice for a balanced meal. The chicken thighs offer protein, and there’s also a healthy portion of veggies. If you prefer a leaner protein, chicken breast also works. I just like how forgiving thighs are. They’re darn near impossible to overcook.
You can also turn this recipe into a low-carb option by swapping the rice noodles for zucchini spirals or shirataki noodles. However, I wouldn’t add the zucchini spirals until the very end of cooking. They cook quickly and can turn mushy if left in the hot broth too long. Just toss them into the pot right before serving.
Why A Tea Ball?
Like I said before, the array of spices in this pho is deliciously important. The broth isn’t quite the same without them. However, in traditional pho, the spices are typically added directly to the broth. Maybe it’s my OCD, but I’m not a fan. Besides, who wants to bite into a star anise pod while enjoying their soup? Not me.
That’s where the tea ball comes in. Sounds weird, right? A tea ball in your soup? Well, actually, it’s a surprisingly practical trick. I love that I can just toss everything in the ball, drop it into the pot, and let the spices do their thing. And when you’re done, you just lift it out—no fishing around with a slotted spoon or straining needed.
If you don’t own a tea ball, I heartily recommend it. I even use it for other soups like chicken noodle or hearty vegetable stews when I want to add whole spices. It’s one of those small kitchen tools that makes a big difference. Once you start using it, you’ll wonder how you ever cooked without one!
How To Make Ahead And Store
Pho is a make-ahead favorite in my home! The broth tastes even better the next day. Just be sure to store the broth, noodles, and garnishes separately in airtight containers in the fridge. They should stay fresh for up to 4 days. Reheat the broth on the stove and assemble bowls just before serving.
Serving Suggestions
Chicken pho is a meal in itself, but I like to round it out with Shrimp Spring Rolls and a side of Thai Mango-Avocado Salad With Grilled Sweet Potatoes. It gives the meal a nice restaurant vibe. And if you’re planning a Vietnamese feast, these Vietnamese Noodle Bowls (Bún Thịt Nướng Chả Giò) complement the pho quite nicely!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups celery sliced
- 1/2 cup onion diced
- 2 teaspoons fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 1/2 cups carrots sliced
- 6 cups reduced-sodium chicken broth
- 3 tablespoons fish sauce
- 2 stalks lemongrass each cut into three
- 6 star anise pods
- Black peppercorns
- 1 pound chicken thighs trimmed of excess fat
- 1 tablespoon Chinese five-spice
- Juice of half a large lime
- 1 teaspoon sriracha or to taste
- Finely sliced mint for garnish
- Finely sliced Thai basil for garnish
- Cilantro for garnish
- 5 ounces rice noodles
Instructions
- Heat the olive oil in a large pot or Dutch oven on medium-high heat. Cook the celery and onions until softened, about 3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add in the carrots and cook for 2 minutes.
- Add everything to the pot except the star anise and peppercorns.
- Put the star anise pods in one tea ball and the black peppercorns in another. Add both to the pot.
- Pat the chicken thighs dry, rub them thoroughly with the Chinese five-spice, and add them to the pot.
- Bring to a boil on high heat for 3 minutes. Then, reduce the heat to maintain a steady simmer, cover, and cook for 30-45 minutes. It only needs 30 minutes, but if you have 45 minutes, do it for more flavor!
- Meanwhile, prepare the noodles according to package directions.
- Use a slotted spoon to transfer the chicken to a plate. Stir in the lime juice and sriracha.
- Shred the chicken with two forks, then return it to the pot along with the noodles. Stir to combine.
- Divide the soup between 4 bowls, garnish the fresh herbs, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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