Pho-Inspired Chicken Rice Noodle Soup with Star Anise Broth

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fragrant chicken noodle soup with a clear star anise and cinnamon broth, tender shredded chicken, and fresh herbs, inspired by Vietnamese pho flavors. This Vietnamese recipe, ready in about 80 minutes, pairs chicken thighs bone-in, onion, ginger 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 bone-in
• 1 medium, halved onion
• 2-inch piece, sliced ginger
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tsp salt
• 8 oz rice noodles (banh pho)
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1/4 cup chopped fresh cilantro
• 4 lime wedges
• 1 small sliced jalapeño
• 3, sliced thin scallions

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

Instructions

1. Step 1: In a large pot, char 1 medium halved onion and 2-inch sliced ginger over medium heat until lightly blackened, about 5 minutes, then add 1 lb bone-in chicken thighs, 3 star anise, 1 cinnamon stick, 4 cloves, and 10 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes to develop a fragrant broth.
2. Step 2: Remove the chicken and strain the broth through a fine sieve into a clean pot, discarding solids. Season the broth with 3 tbsp fish sauce and 1 tsp salt.
3. Step 3: Meanwhile, soak or cook 8 oz rice noodles according to package instructions until tender but still slightly chewy, then drain.
4. Step 4: Shred the cooled chicken meat, discarding bones and skin.
5. Step 5: To serve, divide the noodles among 4 bowls, top with shredded chicken, then ladle hot broth over. Garnish with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup chopped cilantro, 3 sliced scallions, sliced jalapeño to taste, and lime wedges for squeezing.