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Vietnamese Pho-Inspired Chicken Soup

A fragrant, aromatic chicken soup inspired by traditional Vietnamese Pho, featuring tender shredded chicken and fresh herbs in a clear, spiced broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vietnamese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast
  • 8 oz flat rice noodles
  • 6 cups chicken bone broth
  • 2 star anise
  • 1 cinnamon stick
  • 1 tbsp fish sauce halal-friendly alternative
  • 1 tbsp ginger sliced
  • 1 yellow onion halved
Garnish
  • 1 cup fresh bean sprouts
  • 1/2 cup fresh cilantro
  • 1 lime cut into wedges
  • 1 fresh red chili sliced

Equipment

  • Dry skillet
  • Large pot
  • Fine-mesh sieve

Method
 

Cooking
  1. Char the onion halves and ginger slices in a dry skillet over medium-high heat until fragrant and edges are browned.
  2. Combine broth, charred onion, ginger, star anise, and cinnamon stick in a large pot.
  3. Simmer the broth for 20 minutes to infuse the spices.
  4. Add chicken breast to the broth and cook for 12-15 minutes until fully cooked.
  5. Remove chicken, let rest for 5 minutes, then shred into bite-sized strips.
  6. Strain the broth through a fine-mesh sieve and discard aromatics.
  7. Stir in the fish sauce and adjust seasoning to taste.
  8. Cook rice noodles according to package instructions.
  9. Divide noodles into bowls, top with shredded chicken, and pour hot broth over the top.
  10. Garnish with bean sprouts, cilantro, and chili slices before serving.

Notes

Store broth and noodles in separate airtight containers in the fridge for up to 3 days. Broth can be frozen for up to 2 months.