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Chicken pho

Clear, fragrant broth with charred ginger and toasted spices over rice noodles, in about 75 minutes.

75 min 30 min hands-on Serves 4 Asian

Chicken pho is a Vietnamese noodle soup centred on a clear, aromatic broth simmered with charred ginger, onion, and warm spices. The broth is the heart of the dish, gently fragrant and deeply savoury. Served with rice noodles and a plate of fresh herbs, it is light yet satisfying.

Ingredients

  • 1 onion, halved, skin on
  • 2 thumb ginger, about 50g, halved lengthways
  • 2 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1 tsp coriander seeds
  • 1½ L chicken stock, low-salt or unsalted
  • 700 g chicken thigh, bone-in, skin on (about 5)
  • 500 g chicken wings, for the broth
  • 2 tbsp fish sauce, added in two goes, plus more to taste
  • 1 tsp sugar
  • 250 g flat rice noodles
  • 2 spring onions, thinly sliced
  • 150 g beansprouts
  • 1 small bunch thai basil
  • 1 lime, cut into wedges
  • 1 red chilli, thinly sliced

Method

  1. Put the star anise, cinnamon, cloves and coriander seeds in a large, dry saucepan over a medium heat and toast, shaking the pan, for 1 to 2 minutes until you can smell them. Pour in the stock and bring it to the boil over a high heat until big bubbles break across the surface, 8 to 10 minutes.
  2. While the stock heats, char the onion halves and ginger: hold them with tongs over a gas flame on high, turning, or put them cut side down in a dry, heavy pan over a high heat, until blackened in patches, 5 to 8 minutes. Brush off any loose burnt flakes. The char gives the broth its sweet, smoky depth.
  3. Add the charred onion and ginger, the chicken wings, the sugar and 1 tablespoon of the fish sauce. Turn the heat down so it barely bubbles (the cold wings knock it off the boil briefly), skim off any grey foam and infuse for 15 minutes. A hard boil clouds the broth. The wings release gelatin quickly, which gives pho broth its body.
  4. Lower in the chicken thighs and poach at that gentle simmer for 25 to 30 minutes, until the juices run clear when you pierce the thickest part (75°C at the bone if you have a probe). A faint pink tinge right against the bone is normal. Skim off fat as it rises, and put a large pan of water on to boil for the noodles.
  5. Lift the thighs onto a board to cool for a few minutes and keep the broth simmering. Slice the spring onions and chilli, cut the lime into wedges, pick the basil and rinse the beansprouts. Cook the noodles as the packet says, usually 4 to 6 minutes, then drain and rinse under cold water. Pull the cooled meat off the bones, discarding skin and bones, and slice it.
  6. Strain the broth through a fine sieve into a clean pan, discarding the wings and aromatics, and skim off any fat on the surface. Stir in the rest of the fish sauce, then taste: a splash more for salt, or a pinch of sugar to round it out. Bring it back up over a high heat to a rolling boil, 2 to 3 minutes, so it is scalding hot.
  7. Divide the noodles between four deep bowls, top with the chicken and spring onions and ladle over the boiling broth. Put the beansprouts, basil, lime and chilli on the table so everyone adds their own and the herbs stay fresh and crisp.

Tips

  • Char the ginger and onion over a flame or under the grill before adding them to the broth for a deeper flavour.
  • Simmer the broth gently and skim the surface so it stays clear rather than cloudy.
  • Add the raw garnishes (herbs, bean sprouts, lime, chilli) at the table so each bowl is fresh.

Common questions

What spices go in pho broth?

Star anise, cinnamon, cloves, coriander seed, and sometimes cardamom give pho its warm aroma, toasted then simmered in the broth.

Can I make pho broth ahead?

Yes, the broth keeps for several days in the fridge and freezes well. Assemble the bowls fresh with hot broth and noodles.