If you're a fan of warm, flavorful soups, you've probably heard of chicken pho. This Vietnamese classic is a cozy dish that's perfect for any day. You can whip it up in different ways, whether you're in a hurry or want to take your time. From a simple, classic broth to spicy twists and even a coconut curry version, there's something to tickle your taste buds. Ready to discover your new favorite?
Classic Chicken Pho Recipe
Classic Chicken Pho is a beloved Vietnamese noodle soup that warms the soul with its fragrant broth, tender chicken, and fresh herbs. This comforting dish is perfect for any occasion, whether you're enjoying a cozy night in or sharing a meal with family and friends.
The key to a great pho lies in the depth of flavor in the broth, which is achieved through a combination of spices and simmering time. Get ready to indulge in this aromatic bowl of goodness!
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 1 onion, halved
- 1 piece of ginger (about 3 inches), sliced
- 4-5 star anise
- 3-4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 8 cups water
- 1 tablespoon fish sauce
- Salt, to taste
- 8 oz rice noodles (bánh phở)
- Fresh herbs (basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sliced jalapeños or chili peppers (optional)
- Green onions, chopped
Instructions:
In a large pot, combine the whole chicken, halved onion, sliced ginger, star anise, cloves, cinnamon stick, and coriander seeds.
Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 30-40 minutes, skimming off any foam that rises to the surface.
Carefully remove the chicken from the pot and set it aside to cool. Continue simmering the broth for another 30 minutes to deepen the flavors.
Afterward, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the heat, add fish sauce and salt to taste.
While the broth is simmering, cook the rice noodles according to package instructions.
To assemble the pho, place a serving of noodles in a bowl, shred the cooled chicken and lay it on top, then pour the hot broth over the noodles.
Finally, garnish with fresh herbs, bean sprouts, lime wedges, sliced jalapeños, and chopped green onions.
Extra Tips:
For an even richer flavor, roast the onion and ginger in the oven until charred before adding them to the pot. This improves the aromatic profile of the broth.
Additionally, feel free to customize your pho by adding other toppings like hoisin sauce or sriracha for an extra kick.
If you have time, allowing the broth to simmer longer will yield an even more complex flavor.
Make sure to serve the pho immediately for the best experience, as the fresh herbs and toppings are best enjoyed when they're crisp and vibrant.
Quick Weeknight Chicken Pho
Quick Weeknight Chicken Pho is a delightful and comforting dish that brings the warm flavors of traditional Vietnamese pho to your dinner table in under an hour. This simplified version uses rotisserie chicken to save time, while still delivering a fragrant broth and fresh toppings that make this meal both satisfying and quick to prepare. Perfect for busy weeknights, this recipe guarantees that you can enjoy the authentic taste of pho without the lengthy cooking process.
Ingredients:
- 4 cups chicken broth
- 1 cup water
- 1 rotisserie chicken, shredded
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 inches ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 8 ounces rice noodles
- Fresh basil leaves
- Fresh cilantro
- Lime wedges
- Bean sprouts
- Sliced jalapeños
- Hoisin sauce (for serving)
- Sriracha (for serving)
Cooking Instructions:
In a large pot, combine the chicken broth, water, sliced onion, minced garlic, ginger, star anise, cinnamon stick, fish sauce, and soy sauce. Bring the mixture to a simmer over medium heat and let it cook for about 20 minutes to allow the flavors to meld.
Meanwhile, prepare the rice noodles according to the package instructions. Once the broth is ready, strain out the solids and return the liquid to the pot. Stir in the shredded rotisserie chicken and simmer for an additional 5 minutes.
To serve, place a portion of cooked rice noodles in a bowl, ladle the hot broth and chicken over the noodles, and garnish with fresh basil, cilantro, lime wedges, bean sprouts, and sliced jalapeños. Drizzle with hoisin and sriracha sauce as desired.
Extra Tips:
For an even quicker option, you can use pre-cooked rice noodles that only require a quick rinse in hot water.
Feel free to customize your toppings based on your preference; adding sliced mushrooms or bok choy can improve the dish. If you like a bit more heat, consider adding more jalapeños or a dash of chili oil.
Finally, making the broth in advance and storing it in the fridge can save you time on busy nights, as you can simply reheat the broth and add the chicken and noodles when ready to serve.
Slow Cooker Chicken Pho
Slow Cooker Chicken Pho is a comforting and aromatic dish that brings the warm flavors of Vietnamese cuisine right into your home. This recipe simplifies the traditional method by utilizing a slow cooker, allowing you to prepare a delicious broth that simmers for hours, infusing the chicken and spices with rich flavors. Perfect for busy days, this dish isn't only satisfying but also a great way to enjoy a wholesome meal with minimal effort.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 onion, halved
- 3-inch piece of ginger, sliced
- 5 star anise pods
- 3 cloves
- 1 cinnamon stick
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 8 cups chicken broth
- 1 package rice noodles
- Fresh herbs (basil, cilantro, mint)
- Soy sauce (for serving)
- Lime wedges (for serving)
- Sliced jalapeños (for serving)
- Bean sprouts (for serving)
To prepare the Slow Cooker Chicken Pho, start by placing the whole chicken in the slow cooker. Add the halved onion, sliced ginger, star anise, cloves, cinnamon stick, fish sauce, sugar, and chicken broth. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and fully cooked.
Once done, carefully remove the chicken and let it cool slightly before shredding the meat. Strain the broth to remove the solids, then return the broth to the slow cooker. Prepare the rice noodles according to package instructions.
To serve, place a portion of noodles in a bowl, top with shredded chicken, and ladle the hot broth over. Garnish with fresh herbs, lime wedges, jalapeños, and bean sprouts.
When making Slow Cooker Chicken Pho, feel free to adjust the spices according to your personal taste—add more or less of the star anise, cloves, and cinnamon for a stronger or milder flavor.
You can also customize the toppings to your liking; additional toppings like hoisin sauce or sriracha can add extra flavor and heat. Make sure to taste the broth before serving, as you may want to adjust the seasoning with more fish sauce or sugar to achieve the perfect balance. Enjoy your homemade pho!
Spicy Chicken Pho
Spicy Chicken Pho is a delightful twist on the traditional Vietnamese noodle soup, offering a perfect balance of flavors and heat that warms the soul. This recipe highlights tender chicken simmered in a fragrant broth infused with spices like star anise and cinnamon, while fresh herbs and jalapeños add a punch of heat. Perfect for a cozy dinner or to impress guests, this spicy variation is sure to become a favorite in your kitchen.
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 8 cups chicken broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2-3 fresh jalapeños, sliced
- 1 package rice noodles (pho noodles)
- Fresh cilantro, for garnish
- Fresh basil, for garnish
- Lime wedges, for serving
- Bean sprouts, for serving
- Sriracha sauce, for serving
To prepare the Spicy Chicken Pho, start by bringing the chicken broth to a boil in a large pot. Add the quartered onion, smashed garlic, sliced ginger, star anise, cinnamon stick, fish sauce, and sugar to the pot.
Once the broth is boiling, reduce the heat and let it simmer for about 20 minutes. After the broth has simmered, add the chicken thighs and cook for an additional 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it once it's cool enough to handle. Meanwhile, cook the rice noodles according to package instructions.
To serve, divide the noodles into bowls, top with shredded chicken, ladle hot broth over, and garnish with fresh cilantro, basil, sliced jalapeños, bean sprouts, and lime wedges. Drizzle with Sriracha sauce for an extra kick.
When cooking Spicy Chicken Pho, feel free to adjust the level of spiciness by adding more or fewer jalapeños or Sriracha based on your preference. You can also experiment with other toppings such as hoisin sauce or additional herbs like mint for an extra flavor boost.
For a richer broth, consider roasting the onion and ginger before adding them to the pot. Finally, let the broth simmer longer if you have the time, as this will deepen the flavor even further. Enjoy your homemade Spicy Chicken Pho!
Coconut Curry Chicken Pho
Coconut Curry Chicken Pho is a delightful twist on the traditional Vietnamese noodle soup, combining the rich flavors of coconut milk and curry spices with tender chicken and fresh herbs. This comforting dish is perfect for those who love a unique fusion of flavors and is sure to warm your soul.
With a fragrant broth and a mix of delicious toppings, this recipe will take your taste buds on a culinary adventure.
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 8 oz rice noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sliced chili peppers, for heat (optional)
- Bean sprouts, for topping (optional)
Instructions:
In a large pot, heat the vegetable oil over medium heat and sauté the sliced onion, garlic, and ginger until fragrant and softened.
Stir in the red curry paste and cook for another minute before adding the chicken thighs, chicken broth, coconut milk, fish sauce, and sugar.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
To serve, place a portion of noodles in a bowl, ladle the coconut curry broth over the top, and garnish with fresh cilantro, lime wedges, and any additional toppings you desire.
Extra Tips:
For an even deeper flavor, consider marinating the chicken in a mixture of coconut milk and curry paste for a couple of hours before cooking.
You can also customize your pho by adding your favorite vegetables, such as bell peppers or snap peas, during the simmering process.
Adjust the level of spiciness by adding more or less chili peppers, and don't forget to squeeze fresh lime juice over your bowl for a burst of acidity that improves the overall flavor.
Enjoy your Coconut Curry Chicken Pho with crusty bread or traditional Vietnamese banh mi for a complete meal!