- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 60 g
- 1 tsp
- 3 tbsp
- 1 tbsp
- 1 tsp
- 2 ½ l
- 300 g
- 30 g
- 20 g
- 150 g
Process
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Halve the yellow onion and slice the ginger into thick coins. Place them cut-side down in a dry heavy pot over medium-high heat and char for 4–6 minutes until deeply browned and fragrant. Set aside.
In the same pot, toast the star anise, cinnamon stick and coriander seeds over medium heat for 1–2 minutes until fragrant. Add the chicken thighs, 2.5 l water, salt and rock sugar. Bring to a gentle simmer, then reduce heat to low.
Simmer the broth uncovered for 50–60 minutes, skimming foam and fat every 15 minutes. Do not boil hard or the broth will turn cloudy.
Lift the chicken out with tongs and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids. Stir in the fish sauce and taste; add more salt or fish sauce if needed.
Shred the cooled chicken, discarding skin and bones. Return the shredded chicken to the strained broth and keep it hot over low heat.
Soak the flat rice noodles in hot water for 10–15 minutes until pliable, then drain. Bring a separate pot of water to a boil, cook the noodles for 2–3 minutes until just tender, then drain and rinse briefly.
Divide the noodles among 4 deep bowls. Top with shredded chicken and ladle over the hot broth. Scatter over the spring onions, fresh coriander, Thai basil, bean sprouts and red chilli if using.
Serve immediately with lime wedges on the side for squeezing at the table.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the broth hard: keep it at a bare simmer and skim often, or the pho turns cloudy and greasy.
- Charring the onion and ginger is what gives pho its signature aroma; do not skip this step or the broth will taste flat.
- Taste the broth after adding fish sauce and adjust with a little extra rock sugar if it tastes too salty, or more fish sauce if it tastes bland.
- Cook the noodles just before serving; if they sit drained too long they clump and turn mushy in the bowl.
Substitutions
- chicken thighs→chicken drumsticks or a whole small chicken, simmered 10-15 minutes longer
- rock sugar→granulated sugar or palm sugar, same quantity
- flat rice noodles→thin rice vermicelli, soaked and cooked 1 minute less
- fish sauce→light soy sauce for a vegetarian-style broth, though the flavour will differ
Storage & reheating
Cool the broth and chicken separately, then store in airtight containers in the fridge for up to 3 days. Keep cooked noodles in a separate container for up to 2 days. To reheat, bring the broth to a gentle simmer over medium heat, add the chicken for the last 2 minutes, and pour over freshly reheated noodles. The broth freezes well for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my chicken pho broth cloudy?
A hard boil is almost always the cause. Simmer the broth at the barest bubble and skim the foam every 15 minutes. Straining the broth through a fine sieve at the end also removes fine particles that make it look murky.
Can I make chicken pho ahead of time?
Yes. Make the broth and shred the chicken up to 3 days ahead and store them in the fridge. The flavour actually improves overnight. Reheat the broth gently and cook the noodles fresh just before serving so they do not go soft.
How do I know when the chicken is cooked through?
The chicken is done when the meat pulls away easily from the bone and the juices run clear, usually after 50-60 minutes of gentle simmering. If you have a thermometer, the thickest part should read 75°C. Shred it while still warm for the best texture.
Can I use chicken breast instead of thighs?
Yes, but breast dries out faster. Simmer bone-in breast for only 25-30 minutes, then remove it and continue simmering the broth. Shred and return it to the hot broth just before serving.
My pho tastes bland. What should I add?
First check the salt level, then add fish sauce one teaspoon at a time. A pinch more rock sugar rounds out the flavour, and a longer simmer with the charred onion and ginger deepens it. Do not add extra water unless the broth is too salty.
Can I freeze chicken pho broth?
Yes. Cool it completely, then freeze in airtight containers for up to 2 months, leaving 2 cm headspace. Thaw overnight in the fridge and reheat to a gentle simmer. Freeze the noodles separately or cook fresh ones, as frozen cooked noodles turn mushy.
What can I use instead of fish sauce?
Light soy sauce works as a halal-friendly substitute, using about the same amount and adjusting to taste. The broth will lose some of its savoury depth, so add a little extra salt and a pinch of sugar to balance it.
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