Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs
A fragrant, light chicken broth simmered with warm spices, served with tender shredded chicken and fresh herbs for a comforting bowl. This vietnamese-inspired soups ready in about 75 minutes pairs large, halved yellow onion, inch piece, sliced ginger, whole star anise 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
- 1 pound, bone-in, skin removed chicken thighs
- 1 large, halved yellow onion
- 2-inch piece, sliced ginger
- 3 whole star anise
- 4 whole cloves
- 1 cinnamon stick
- 8 cups water
- 3 tbsp fish sauce
- 6 oz rice noodles (banh pho)
- 1 cup bean sprouts
- 1/2 cup, leaves only fresh basil
- 1/4 cup, chopped cilantro
- 4 lime wedges
- 1, thinly sliced jalapeño
Instructions
- Step 1: In a large pot, combine 8 cups water, 1 large halved yellow onion (skin on), 2-inch sliced ginger, 3 whole star anise, 4 whole cloves, and 1 cinnamon stick. Bring to a boil, then reduce to a simmer and add 1 pound bone-in, skin-removed chicken thighs.
- Step 2: Simmer gently for 45 minutes, skimming any foam or impurities from the surface to keep the broth clear.
- Step 3: Remove the chicken thighs to a bowl and shred the meat once cool enough to handle. Strain the broth through a fine sieve into a clean pot.
- Step 4: Stir 3 tbsp fish sauce into the strained broth, then keep warm over low heat.
- Step 5: Cook 6 oz rice noodles according to package instructions (usually soaking in hot water for 5-7 minutes), then drain.
- Step 6: To serve, divide noodles into four bowls, top with shredded chicken, 1 cup fresh bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup chopped cilantro, and thin slices of 1 jalapeño.
- Step 7: Ladle the hot broth over the bowls and serve with 4 lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, halved yellow onion from drying out.
Can I substitute ingredients in Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Pho-Inspired Chicken Soup with Fresh Herbs?
Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
