What noodles are best for chicken pho noodle soup?

Traditional chicken pho noodle soup is made with flat rice noodles (bánh phở), which come in various widths. Medium-width rice noodles (about 1/8 inch) are most commonly used and provide the authentic texture and appearance. Fresh rice noodles are ideal if you can find them at Asian markets, as they have a superior texture and require minimal cooking—just a quick dip in hot water. Dried rice noodles are more widely available and work perfectly well; look for packages labeled "pho noodles" or "rice stick noodles." In a pinch, you can substitute rice vermicelli (bún), though they're thinner than traditional pho noodles. Avoid egg noodles or wheat noodles, as they dramatically change the dish's character and absorb broth differently than rice noodles.

How do you make a flavorful broth for chicken pho noodle soup?

Creating a richly flavored chicken pho broth requires several key techniques. Start by charring onions and ginger under the broiler until blackened in spots to develop deep, caramelized flavors. Toast your spices (coriander, fennel) in a dry pan until fragrant to release their essential oils before adding to the broth. Use bone-in chicken parts like backs or wings alongside your chicken thighs for enhanced body and richness. A long, slow simmer (at least 1-2 hours) allows flavors to fully develop—never rush this step. Skim the broth regularly to maintain clarity. The addition of daikon provides subtle sweetness that balances the savory elements. Finally, season gradually with fish sauce at the end of cooking for umami depth without overwhelming the delicate chicken flavor.

Can I use leftover chicken for pho?

Yes, leftover cooked chicken can be used in chicken pho noodle soup with some adjustments. Since you won't be cooking the chicken in the broth, you'll need to enhance the broth's flavor in other ways. Use chicken bones or a store-bought rotisserie chicken carcass to create the base broth, simmering with all the traditional aromatics. Once your broth is flavorful and strained, shred your leftover chicken and add it to individual serving bowls with the noodles, then pour hot broth over to warm the meat without overcooking it. This method is especially useful for quick weeknight meals. For best results, only use leftover chicken that's no more than 2-3 days old and was properly refrigerated. If your leftover chicken was heavily seasoned with non-Vietnamese flavors, rinse it briefly under warm water before using to prevent flavor clashes.

What herbs are essential in chicken pho noodle soup?

Fresh herbs are crucial to authentic chicken pho noodle soup, providing brightness that balances the rich broth. Cilantro is the most essential herb, used both in the simmering broth and as a fresh garnish. Green onions, both the white and green parts, add a mild onion flavor that enhances the soup without overwhelming it. Traditional Vietnamese service includes a separate herb plate with Thai basil (húng quế), which has a slightly spicy, anise flavor distinct from Italian basil. Mint provides a cooling effect that balances the warm spices. In Vietnam, sawtooth herb (ngò gai or culantro) is often included for its intense cilantro-like flavor. Bean sprouts, though not herbs, are typically served alongside these fresh greens for added crunch and are considered an essential fresh element in southern-style chicken pho noodle soup.

How do you adjust spice levels in chicken pho?

Chicken pho noodle soup can be customized to accommodate various spice preferences. For a milder soup, reduce the amount of ginger and omit any fresh chilies from the broth. Conversely, for spicier pho, add sliced fresh jalapeños or Thai bird chilies to the finished soup. The traditional Vietnamese approach is to serve chicken pho noodle soup with a moderate base spice level, then provide condiments that allow each diner to adjust their own bowl. Offer sriracha sauce and sliced fresh chilies for heat-lovers. Hoisin sauce can balance heat with sweetness. Experimenting with spice combinations in the broth itself—adding star anise, cloves, or cinnamon sticks—creates different dimensions of spice without necessarily increasing heat levels. Remember that spices will intensify if the broth sits overnight, so a batch intended for leftovers might benefit from slightly reduced initial spicing.

Can chicken pho noodle soup be made in an Instant Pot?

Absolutely! Making chicken pho noodle soup in an Instant Pot reduces cooking time dramatically while still producing flavorful results. Start by using the Sauté function to char the onions and ginger directly in the pot, then toast the spices. Add chicken thighs, daikon, lemongrass, and spices with 8 cups of water. Seal and cook on High Pressure for 15 minutes, followed by a 10-minute natural pressure release. Remove the chicken to shred it, then strain the broth and return it to the pot. Add the chicken broth and continue with the regular recipe using the Sauté function to simmer. This method compresses a 2-hour process into about 45 minutes total while maintaining excellent flavor development. The pressure cooking environment actually helps extract flavor from ingredients more efficiently, resulting in a chicken pho noodle soup that rivals traditional stovetop methods with significantly less time investment.

Chicken Pho Noodle Soup: Best Authentic Vietnamese Recipe

Chicken Pho Noodle Soup

Print Recipe

Authentic Vietnamese chicken pho with aromatic spices, tender chicken thighs, and silky rice noodles in a rich, flavorful broth.

Author: Chef Rina
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 4-6 1x
Category: Main Dish
Cuisine: Vietnamese

Ingredients

Scale

1 medium yellow onion, halved
1 large piece fresh ginger (about 4 inches), halved
1 stalk lemongrass, trimmed and lightly smashed
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 pound boneless, skinless chicken thighs
1 medium daikon, peeled and cut into chunks
2 teaspoons salt, plus more to taste
4 cups low-sodium chicken broth
3–4 cups baby bok choy, halved or quartered
1 package pho-style rice noodles (fresh or dried)
2 stalks green onions, finely sliced
2 tablespoons fresh cilantro, minced
1/4 cup fried shallots
Fish sauce to taste (optional)

Instructions

Char onion and ginger under the broiler for 10-15 minutes until blackened in spots.
Toast coriander and fennel seeds in a dry pan for 1-3 minutes until fragrant. Place in a spice pouch or cheesecloth.
In a large pot, combine charred aromatics, chicken, daikon, lemongrass, spice pouch, and salt. Cover with water.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove chicken and set aside. Add bok choy to the broth.
Shred the chicken into bite-sized pieces.
Add chicken broth to the pot and simmer for another 30 minutes. Strain for a clearer broth if desired.
Cook noodles according to package directions.
Assemble bowls with noodles, chicken, bok choy, herbs, and shallots.
Ladle hot broth over each bowl and season with fish sauce if desired.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 320 Kcal
Sugar: 3g
Sodium: 890mg
Fat: 8g
Saturated Fat: 2g
Carbohydrates: 42g
Fiber: 3g
Protein: 24g
Cholesterol: 85mg

Keywords: chicken pho, Vietnamese soup, rice noodle soup, homemade pho, chicken soup

Find it online: https://www.joyliciousrecipes.com/chicken-pho-noodle-soup/