Vietnamese chicken pho recipe

You'll love it pho sure.

  • 20 mins preparation
  • 2 hrs 20 mins cooking
  • 8 hrs marinating
  • Serves 6
  • Print
Recreate this traditional Vietnamese soup at home with our authentic, easy-to-follow recipe. First, make a beautifully fragrant stock from scratch and use as a base for your delicate rice noodles and tender chicken.
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Chicken stock
  • 2 kilogram chicken bones
  • 2 medium (300g) brown onions, chopped
  • 2 trimmed sticks (150g) celery, chopped
  • 2 medium (250g) carrots, chopped
  • 3 bay leaves
  • 10 black peppercorns
  • 5 litre (20 cups) water
Vietnamese pho
  • 1 bunch fresh coriander
  • 60 gram piece fresh ginger, peeled, sliced thinly
  • 2 tablespoon fish sauce
  • 2 clove garlic, quartered
  • 1 star anise
  • 2 x single chicken breast fillets (340g)
  • 1 kilogram thin fresh rice noodles (or 500g dried)
  • 12 green onions (green shallots), sliced
  • 150 gram bean sprouts, trimmed
  • vietnamese mint leaves, to serve
  • sliced fresh red chilli or sambal oelek, to serve
  • lemon or lime wedges, to serve


Vietnamese chicken pho
  • 1
    Make chicken stock: Combine the chicken bones, onion, celery, carrots, bay leaves, peppercorns and the cold water in a large saucepan and bring to the boil.
  • 2
    Using a large metal spoon, skim the scum from top then simmer, uncovered, for 2 hours. Strain the stock through a muslin-lined sieve into a large bowl; discard the bones and vegetables.
  • 3
    Cover the stock and refrigerate several hours or overnight until the stock is cold. Skim the solidified fat from the surface of the stock.
  • 4
    To make the pho, cut the roots from the coriander; wash well. Place the stock in a large pan with the ginger, fish sauce, garlic, coriander roots and star anise. Boil, uncovered, until reduced to three litres (12 cups).
  • 5
    Strain the stock into a large heatproof jug or bowl; discard the ginger, coriander roots, garlic and star anise. Slice the chicken thinly.
  • 6
    Return the stock to the pan, add the chicken and simmer, uncovered, for about five minutes or until the chicken is cooked through. Season to taste.
  • 7
    Meanwhile, place the noodles in a large heatproof bowl; add boiling water and stir noodles gently to separate. Drain well. Divide the noodles, green onions and bean sprouts among serving bowls; pour over the hot soup, top with coriander leaves and mint leaves. Serve with chilli and lemon.


Stock suitable to freeze. Not suitable to microwave. If you don't want to start from scratch you can substitute store bought good quality salt reduced chicken stock.

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