Pho-Inspired Chicken Soup with Star Anise and Ginger

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant and soothing homemade chicken broth infused with star anise, ginger, and warm spices, served with tender chicken and fresh herbs. This Vietnamese-inspired soup recipe, ready in about 130 minutes, pairs whole chicken legs, fresh ginger, star anise pods for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 110 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

3 legs (about 2 lbs) whole chicken legs
3-inch piece fresh ginger
3 star anise pods
1 stick (3 inches) cinnamon stick
4 whole cloves cloves
1 medium yellow onion
3 tbsp fish sauce
10 cups water
8 oz rice noodles
1 cup bean sprouts
1/2 cup chopped fresh cilantro
4 lime wedges
1 sliced thin jalapeño

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Instructions

Step 1: Char 1 medium yellow onion and 3-inch piece fresh ginger over an open flame or under a broiler until blackened in spots (about 5 minutes). Rinse under cold water and set aside.
Step 2: In a large pot, add 3 whole chicken legs (about 2 lbs), the charred onion, charred ginger, 3 star anise pods, 1 cinnamon stick (3 inches), 4 whole cloves, and 10 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 1.5 hours, skimming any foam off the surface.
Step 3: Remove the chicken legs and set aside to cool. Strain the broth through a fine sieve back into the pot. Add 3 tbsp fish sauce and season with salt to taste. Shred the cooled chicken meat into bite-sized pieces.
Step 4: Prepare 8 oz rice noodles according to package instructions, usually soaking in hot water for 5-7 minutes until soft, then drain.
Step 5: To serve, divide noodles into bowls, ladle hot broth over them, and top with shredded chicken, 1 cup bean sprouts, 1/2 cup chopped fresh cilantro, thinly sliced jalapeño, and lime wedges on the side for squeezing.