Vietnamese Chicken Pho

Vietnamese Chicken Pho is my number one comfort food and go noodle soup recipe for the family. It’s light and savory broth with delicate white rice noodles is always satisfying. There are a variety of Vietnamese Pho recipes like beef, chicken, seafood and tofu. The easiest and tastiest to me is a chicken broth base, especially on a cold day or when I’m feeling sick. Even though this is titled Vietnamese Chicken Pho, I added shrimp at my daughters request. Shrimp is optional, but I highly recommend it.

Vietnamese Chicken Pho

Vietnamese Chicken Pho

Vietnamese Pho with Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Vietnamese
Serves: 8-10 bowls
  1. In large pot add chicken and pour water until it reaches an inch over the chicken.
  2. Bring to boil and add ginger, onion, spice bag, fish sauce, rock sugar, salt. Boil for about 15-20 minutes or until chicken is fully cooked. With two large ladles, scoop chicken from soup and place aside 30 minutes to cool. Bring broth down to a simmer and cook for another 10 minutes.
  3. For noodles, drop in boiling hot water for 15-30 seconds, stir a bit and drain. Rinse immediately under cold water.
  4. For seafood, drop the shrimp in boiling water for 1 minute and drain.
  5. To plate in bowl, add a big handful of rice noodles, top with shrimp, shredded chicken, bean sprouts, green onion and pour hot broth over. Then add cilantro and a squeeze of lime juice. (optional, mix in tsp. hoisin sauce and Sriracha sauce)
Spice Cloth Bag

Spice Cloth Bag

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