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Chicken Pho

Servings 4


  • 2 small chicken breast
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger sliced in half length-wise
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 2 tsp sugar adjust to taste
  • 2 tbsp fish sauce or to taste
  • 1.5 L 6.5cups chicken stock (preferably low-sodium)
  • 1 cup bean sprouts to garnish
  • Lime wedges to garnish
  • Basil leaves to garnish
  • Chopped cilantro to garnish
  • Fried shallot to garnish
  • Sliced red chilli to garnish.
  • 4 servings of rice vermicelli / rice noodle


  • In a lightly greased pan, toast onion and ginger until charred on both sides.
  • Ginger should be softened.
  • Remove and set aside.
  • Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
  • Then place all the spices into a herb baggie or tie it up in a cheese cloth.
  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
  • Add chicken stock, and chicken, then bring to boil.
  • Season with fish sauce and sugar to taste.
  • Then lower heat to med-low.
  • Cover and simmer for 20 mins.
  • Remove chicken and shred or slice.
  • Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.
  • Prepare vermicelli / rice sticks as per package instructions.
  • Serve broth over noodles, chicken, and sprouts.
  • Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.


Adapted from foodandwine