Vietnamese Chicken Pho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A flavorful Vietnamese noodle soup with tender chicken, rice noodles, and aromatic spices. This asian-inspired chicken (gluten-free) ready in about 45 minutes pairs chicken thigh, rice noodles, onion 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 rice, quinoa, or a quick salad. 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

• 600g chicken thigh
• 200g rice noodles
• 1 onion
• 1 tbsp ginger
• 2 pieces star anise
• 1 cinnamon stick
• 2 tbsp fish sauce
• 2 lime
• handful basil

Instructions

1. Step 1: In a large pot, add 600g chicken thigh, 1 onion (sliced into 1/2-inch rounds), 1 tbsp grated ginger, 2 star anise, 1 cinnamon stick, and 4 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface. Simmer for 1 hour 30 minutes, until the chicken is tender and the broth turns a golden hue. Tip: Use a ladle to skim foam — it prevents the broth from becoming cloudy.
2. Step 2: While the broth simmers, prepare the noodles: Bring a pot of salted water to a boil. Add 200g rice noodles and cook for 8-10 minutes, until al dente. Drain thoroughly and set aside. Tip: Rinse the noodles under cold water immediately after draining to prevent them from sticking together.
3. Step 3: After the broth has simmered for 1 hour 30 minutes, remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and simmer for an additional 15 minutes, until the broth thickens slightly and the chicken is fully infused with flavor.
4. Step 4: To serve, divide the cooked noodles into 4 bowls. Ladle the hot broth and chicken over the noodles. Squeeze 1 lime wedge over each bowl to add brightness, then scatter a handful of fresh basil leaves and a few slices of lime rind for garnish. Serve immediately, while the broth is hot and fragrant. Tip: For extra depth, add 2 tbsp fish sauce directly to the pot before simmering the chicken — it enhances the umami flavor.