Vietnamese Chicken Pho is a noodle soup built around an aromatic broth and a clean, fresh bowl at the table. This version uses boneless chicken breasts seasoned with five spice powder, salt and black pepper, cooked separately so they stay moist. The broth comes together quickly in one pan with whole spices, ginger, garlic, chicken stock and fish sauce, then gets strained before serving. Rice vermicelli goes into the bowl first, followed by the sliced chicken and hot broth, with fresh garnishes added at the end. The whole thing is ready in well under an hour.
About the Recipe
The broth gets its character from star anise, cinnamon and coriander seeds sauteed briefly with onion, ginger and garlic before the stock goes in. Straining it after simmering keeps the bowl looking clean and tasting clear. The chicken is cooked separately and spiced with five spice powder, so it carries its own seasoning into the bowl rather than relying entirely on the broth. Cook the rice vermicelli to al dente and rinse it under cold water straight away to stop it turning soft before assembly.
Why You Will Love This Recipe
The broth genuinely tastes like it has been worked on, even though it comes together in about ten minutes of active cooking. Sauteing the whole spices before adding the stock draws out their flavour quickly, so there is no need to simmer for hours.
The components also hold up well individually. The chicken is cooked and sliced separately, the noodles are rinsed and kept aside, and the broth is strained clean. Everything goes into the bowl in order, so each part stays at its best.
Cooking Tips
The most common mistake with chicken breast is overcooking it. Cover the pan and cook on medium flame for no more than 15 minutes, then take it off the heat and let it rest before slicing. Cutting too early loses the juices.
Do not skip straining the broth. Whole spices left in too long can turn bitter. Cook the vermicelli just to al dente, about three minutes is usually enough, and rinse immediately under cold water to stop the cooking and prevent sticking.
Top Tips
- Coat the chicken evenly in the five spice, salt and pepper mix before it goes into the pan so every slice carries seasoning.
- Keep the flame at medium when cooking the chicken breast with the lid on. High heat dries it out quickly.
- Simmer the broth for the full five to six minutes after adding the stock and fish sauce so the spice flavours have time to come through.
- Strain the broth through a fine sieve and press the onion and spices lightly before discarding them to get the last of the flavour out.
- Rinse the cooked vermicelli under cold running water straight away and drain well before transferring to the bowls.
- Squeeze the lime wedge into the bowl just before eating rather than adding it during assembly so the brightness stays fresh.
Serving and Storing Suggestions
Serve the pho as soon as the hot broth goes into the bowls. Add the spring onions, coriander leaves, sprouted moong and lime wedge at the table so they stay crisp.
Leftover broth keeps in the refrigerator for up to two days. Store it separately and reheat gently before using. Keep cooked vermicelli in a lightly oiled container to stop the strands clumping. Sliced chicken can be refrigerated for one day and warmed briefly before reassembling the bowl.
Similar Recipes
- Chicken Noodles with Hoisin Sauce
- Chicken Noodle Stir-Fry
- Vietnamese Chicken Salad
- Thai Red Chicken Curry
- Malaysian Chicken Satay Skewers
Nutrient Benefits
Chicken breast is a lean source of protein and keeps the fat content of this bowl relatively low. Rice vermicelli provides carbohydrates for energy. Sprouted moong adds a small amount of plant protein and fibre. The broth is made from chicken stock rather than cream or coconut milk, so the bowl stays light overall.
Vietnamese Chicken Pho
Ingredients
- 225 gms, boneless, skinless Chicken Breasts
- 75 gms Rice Vermicelli
- 1 , small, chopped Onion
- 2 Star Anise
- 1 inch piece Cinnamon
- 1/2 tblsp Coriander Seeds
- 1/2 tblsp, minced Garlic
- 1/2 tblsp, minced Ginger
- 3 cups Chicken Stock
- 1 tsp Fish Sauce
- 1 , sliced Spring Onion
- 1/2 cup, chopped Coriander Leaves
- 1 cup Sprouted Moong
- 1/2 tsp Five Spice Powder
- 1/4 tsp Coarse Sea Salt
- 1/4 tsp Black Pepper Powder
- Olive Oil as required
- Lime Wedges
Instructions
- Mix five spice powder, salt and black pepper powder in a large bowl.
- Add the chicken and mix well until evenly coated.
- Heat little oil in a nonstick pan over medium flame.
- Add the chicken and cover the pan with a lid.
- Cook for about 10 to 15 minutes. Keep aside warm.
- Bring a pan of water to a boil.
- Cook the vermicelli until al dente, about 3 minutes.
- Drain and refresh under cold running water.
- Keep aside until required.
- Heat oil in the pan.
- Add the onions, star anise, cinnamon, coriander seeds, ginger and garlic.
- Saute for 3 to 4 minutes.
- Add the chicken broth and fish sauce.
- Cover with a lid and simmer for 5 to 6 minutes.
- Slice the chicken into thin slices.
- Transfer the vermicelli into individual serving bowls.
- Add the chicken slices.
- Strain the broth mixture and discard the onion and spices.
- Pour into the bowls.
- Garnish with spring onions, coriander leaves and sprouts.
- Serve with a lime wedge.
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Frequently Asked Questions
Can I use chicken thighs instead of chicken breast in this pho recipe?
Yes. Boneless, skinless chicken thighs work well and are a little more forgiving if they cook for slightly longer than intended. They produce slices with a slightly richer flavour. The cooking method stays the same: coat in the five spice mixture, cook covered on medium flame, rest and then slice thin.
What can I use instead of fish sauce?
Soy sauce is the most practical substitute in this quantity. Use the same amount, one teaspoon. The broth will taste a little different but will still be savoury. Low-sodium soy sauce works if you prefer to keep the salt level down.
My broth tastes bland. What went wrong?
The most likely cause is that the spices and aromatics were not sauteed long enough before the stock went in. The recipe calls for three to four minutes of sauteing. If the oil was not hot enough or the step was rushed, the spices do not release their flavour fully. Also check that the broth simmered for the full five to six minutes with the lid on. A little extra fish sauce stirred in at the end can also help.
Can I make the broth ahead of time?
Yes. The strained broth can be made a day ahead and kept in the refrigerator. Reheat it gently until just simmering before pouring into the bowls. Prepare the vermicelli and chicken fresh on the day of serving for the best texture. This works well if you are making the dish for guests.
How do I stop the rice vermicelli from sticking together after cooking?
Rinse the cooked vermicelli immediately under cold running water as soon as it comes out of the boiling water, then drain it thoroughly. If you are not assembling the bowls straight away, toss it lightly with a few drops of oil to keep the strands separate. Do not leave it sitting in water as it will turn soft.
