Chicken Pho

Name: Chicken Pho
Yield: 6 generous bowls
Ingredients: 1.2 kg Bone-in chicken thighs; 2.5 L Water; 250 g Onion, halved; 60 g Ginger, halved; 3 Star anise; 1 Cinnamon stick; 5 g Coriander seeds; 40 ml Fish sauce; 8 g Sugar; 300 g Dry rice noodles; 200 g Bean sprouts; 30 g Thai basil; 30 g Coriander leaves; 80 ml Lime juice; 10 g Fresh chilli, sliced

Clear chicken broth with charred aromatics, rice noodles and fresh herbs.

Chicken Pho prepared as described in the recipe

Clear chicken broth with charred aromatics, rice noodles and fresh herbs.

Written for 6 generous bowls

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Ingredients

Serves

Bone-in chicken thighs1.2 kg
Water2.5 L
Onion, halved250 g
Ginger, halved60 g
Star anise3
Cinnamon stick1
Coriander seeds5 g
Fish sauce40 ml
Sugar8 g
Dry rice noodles300 g
Bean sprouts200 g
Thai basil30 g
Coriander leaves30 g
Lime juice80 ml
Fresh chilli, sliced10 g

Method

Char onion and ginger cut-side down in a dry pan. Toast dry spices for 1 minute.
Combine chicken, water, onion, ginger and spices. Bring gently to a simmer, skim and cook for 40 to 50 minutes until chicken reaches 74°C.
Remove chicken, strain broth and season with fish sauce and sugar. Strip meat from bones.
Cook noodles separately according to their packet. Blanch bean sprouts in boiling water for 1 minute and drain.
Divide noodles, chicken and sprouts into bowls, add hot broth and finish with herbs, lime and chilli.

Chef’s notes

A concise chicken pho method with charred aromatics. Noodles are cooked separately to keep the broth clear.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Fish.

Last refined · October 2026