Chicken Pho

I’m a sucker for Vietnamese pho. I truly am, and cannot get enough of it. I often think it is due to the delicious broth, but when slurped with some noodles, fresh herbs, and protein, then you really have a great, and I mean a great, meal. To me, Vietnamese pho is best during the morning hours, but for whatever reason any of the pho shops around town only open around 11:00 a.m. I kind of want a bowl of pho at like 9:30 a.m., not 11:30 a.m.! Often times my go to pho is the classic beef parts along with some tripe, but recently I decided to make a batch of chicken pho, and lord almighty it was delicious. Regardless if you are just batching out the stock and going with some spin on a chicken noodle soup, I recommend going full force and making a batch of this chicken pho. It’s comforting and everything you expect in a great pho.

 Chicken Pho Recipe
Chicken Pho Recipe

Let’s get started.

Ingredients for the stock:

  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • 1/2 stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar

Ingredients for the chicken pho:

  • 2 whole boneless, skinless chicken breasts (or thighs if you desire)
  • 1 bag of bahn pho noodles (find at Asian market)
  • 1 whole lime, quartered
  • Sriracha, optional
  • 1 bunch Thai basil
  • 1 whole jalapeno, thinly sliced
  • 1 bunch fresh cilantro, torn
  • 1 bunch bean sprouts
  • 1 bunch of fresh mint, optional
  • 1 bunch bok choy, chopped, optional
  • oyster sauce, optional

Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.

Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.

I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.

When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

How to make chicken pho
How to make chicken pho

Add in the chicken breast, or thighs and simmer until fully cooked. Remove the chicken, and shred.

Add the pho noodles to a large bowl, and top with hot water. Let the noodles cook in the hot water until they just get slightly tender. Keep an eye on them as you do not want to overcook the noodles.

To serve, strain the noodles and place a generous amount into your soup bowl. Add the chicken, fresh herbs, bok choy and bean sprouts, and ladle in generous amount of the chicken broth.

When you are ready add the lime juice, Sriracha, jalapenos, and oyster sauce, stir, and get your face down into that bowl.

Gosh this stuff was great, and as much as I love the classic beef pho, this just brought that comfort level up with what you might think of a great chicken noodle soup, but elevated to the 10th degree.  Hope you enjoy, and have a great Thanksgiving!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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