Pho-Inspired Chicken Rice Noodle Soup with Star Anise and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A fragrant and comforting chicken soup featuring delicate rice noodles, aromatic spices, and fresh herbs, inspired by the classic Vietnamese pho broth. This vietnamese-inspired chicken ready in about 90 minutes pairs chicken thighs with bone, dried rice noodles, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 lb chicken thighs with bone
• 6 oz dried rice noodles
• 1 medium yellow onion
• 3-inch piece fresh ginger
• 3 whole star anise
• 4 whole cloves
• 1 stick (3 inches) cinnamon stick
• 3 tbsp fish sauce
• 1 tbsp rock sugar or white sugar
• 8 cups water
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 wedges lime wedges
• 2 slices sliced jalapeño
• 2 tbsp chopped scallions
• 2 tbsp chopped cilantro

Instructions

1. Step 1: Char 1 medium yellow onion and 3-inch piece of fresh ginger over an open flame or under broiler until blackened on the surface, about 5 minutes, then peel and set aside.
2. Step 2: In a large pot, add 8 cups water, 1 lb chicken thighs with bone, charred onion, ginger, 3 whole star anise, 4 whole cloves, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to extract rich flavors.
3. Step 3: Remove chicken from the broth and set aside to cool. Strain the broth through a fine mesh sieve back into the pot, discarding solids.
4. Step 4: Add 3 tbsp fish sauce and 1 tbsp rock sugar to the broth, stirring until sugar dissolves. Adjust seasoning to taste.
5. Step 5: While broth simmers, soak 6 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
6. Step 6: Shred cooled chicken meat off the bones into bite-size pieces.
7. Step 7: Bring a pot of water to a boil and blanch the soaked rice noodles for 30 seconds until tender but firm, then drain.
8. Step 8: Divide noodles between 4 bowls, top with shredded chicken, 2 tbsp chopped scallions, and 2 tbsp chopped cilantro.
9. Step 9: Ladle hot broth over the noodles and chicken. Serve with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 4 lime wedges, and 2 slices jalapeño on the side for garnish and extra flavor.