Homemade Vietnamese Chicken Pho Broth with Rice Noodles

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant, clear chicken pho broth simmered slowly with spices and herbs, served with tender rice noodles and fresh garnishes for a comforting bowl. This Vietnamese-inspired sushi recipe, ready in about 120 minutes, pairs whole chicken, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cleaned and quartered whole chicken
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 whole star anise
• 3 whole cloves
• 1 (3-inch) cinnamon stick
• 12 cups water
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 8 oz dried rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup, sliced green onions
• 1/4 cup, chopped cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger over an open flame or in a dry skillet for 5 minutes until blackened and fragrant.
2. Step 2: In a large stockpot, add 3 lbs quartered whole chicken, charred onion, charred ginger, 4 whole star anise, 3 whole cloves, 1 cinnamon stick, and 12 cups water. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Step 3: Skim foam and impurities from the surface for the first 20 minutes. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tsp salt to the broth. Simmer uncovered for 1 hour.
4. Step 4: Remove chicken pieces and strain the broth through a fine sieve into a clean pot. Discard solids.
5. Step 5: Soak 8 oz dried rice noodles in warm water for 20 minutes until soft, then drain.
6. Step 6: To serve, divide noodles into 4 bowls. Shred some of the cooked chicken meat and place on top. Ladle hot broth over the noodles and chicken.
7. Step 7: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup sliced green onions, 1/4 cup chopped cilantro, 1 sliced jalapeño, and 1 lime wedge. Serve immediately.