One Pot Chicken Pho
One Pot Chicken Pho
A delightful Vietnamese noodle soup featuring tender chicken, aromatic herbs, and a flavorful broth.
Nutrition
Calories: 450cal
Carbohydrate: 50g
Protein: 30g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
4 hr Cook
4 hr 20 min Total
4 Servings
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 1 large yellow onion, halved
- 4-inch piece of ginger, sliced
- 5 quarts of water
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cinnamon stick
- 3 star anise pods
- 4 cloves
- 8 ounces dried rice noodles
- 1 cup fresh bean sprouts
- 1 bunch fresh cilantro
- 1 bunch fresh basil
- 2 limes, cut into wedges
- 2 green onions, sliced
- 2 fresh red chilies, sliced
Instructions
- Place the whole chicken, onion halves, and ginger slices into a large pot. Cover with water and bring to a boil over high heat. Skim any foam that rises to the top, then lower the heat to maintain a gentle simmer.
- Add salt, fish sauce, sugar, cinnamon stick, star anise pods, and cloves to the pot. Simmer uncovered for about 3 hours. This gentle simmering enhances the flavor of the broth.
- Remove the chicken from the broth and set aside to cool. Strain the broth through a fine-mesh sieve into another large pot to remove all solids, ensuring a clear broth. Adjust seasoning if necessary.
- While the broth is simmering, soak the rice noodles in hot water according to the package instructions until soft. This usually takes about 15-20 minutes. Drain and set aside.
- When the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces using your fingers.
- Divide the noodles among 4 bowls. Top each with shredded chicken, and pour over the hot broth to cover the ingredients. Add bean sprouts, cilantro, basil, green onions, and chilies.
- Serve immediately with lime wedges on the side. Let each diner season their bowl with lime and additional fish sauce if desired. Enjoy while the soup is warm.