Chicken Pho

This is one of the first Vietnamese soups that I learnt to make, I don’t know how to make many of them but I sure love each and everyone of them. I haven’t made Tonkinese soup in years, any time you make pho whether it’s chicken or beef you want to make it in the biggest soup pot you got! I bought one specifically to make soups like this. This chicken pho is a lot less time consuming, about 2.5-3 hours instead of the beef one which takes at least 6 hours, it also requires a whole chicken so you need enough space in the pot so you have the ingredients but also enough broth.

Chicken Pho Recipe

By September 24, 2014

  • Prep Time :10 minutes
  • Cook Time :2h 30 min
  • Yield : 8-10 servings



Soak the package of vermicelli in cold water. Set aside.

Place the onions and the ginger on the grill, or in the oven on broil, grill util fragrant and a bit charred. Once it's cool a bit, remove the skins of the onions and ginger.

Bring the water to a boil in a large pot. Make sure the pot is large enough to completely submerge the chicken and that you can make enough broth.

In a small pan, place all the spices, and roast until fragrant about 5 minutes.

In the soup pot, add the ginger, onions, spices, green onions and whole washed carrots and celery stalk. Bring to a boil, and add the sugar and salt. Reduce the heat to low, and gently add the whole chicken making sure it is well submerged in the broth. Cover and keep it on a low gently simmer for 1.5-2 hours.

Once the chicken is cooked, remove and run it under cold water or place it in a ice bath. Allow to cool and then shred up all the meat, discarding the skin and bones. Set aside until ready to use.

In the mean time increase heat to medium and adjust the taste of the broth, add the fish sauce and more salt or sugar if needed. You may need to add a bit more water if you find that it has reduced too much, but if your heat was on low it should not have reduced significantly. Continue to simmer with the lid off for about 20-30 minutes, or until you are happy with the taste.

Prepare the garnish. Cut the onion into fine slices put it in a small bowl. Chop the coriander and green onions and add it to the bowl. Mix well.

Wash the chop suey and drain.

Cut the lime into wedges.

To assemble the bowl:

Bring a small pot with water to a boil. Once it is boiling, add the vermicelli (1 package serves about 4 people.) Count till 30 seconds and then drain it in a sieve, and place into bowls.

Place chop suey, and some shredded chicken on top of the noodles. Add some of the coriander, onion mix that you chopped up earlier. Pour a couple of ladles of chicken broth on top and a squeeze of lime.

Serve with chili sauce and hoisin sauce.






2 Responses to Chicken Pho

  1. Umm Haneefah @The Halal Gourmet

    If there were a food that could make life worth living it would be pho. There was a Vietnamese restaurant I used to frequent and as soon as I walked in they would just start my order. They would ask chicken or beef. That’s it. It’s nice to have a recipe on hand since there isn’t a decent pho’ spot where I am at the moment. Thank you!!

    I want to ask though, for this recipe, are there any of the spices and seeds that could be left off without damamging the result of the dish?

    • Chichi

      I would not leave out the anise, it really gives the broth a fragrant aroma. The most important spices to have are cinnamon, anise, and coriander. If you do not have the other ones on hand that’s alright, but the more spices the better the soup tastes. Good luck

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