Vietnamese Regional Chicken Pho with Star Anise and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant regional variation of chicken pho, simmered with star anise and fresh herbs for a comforting and aromatic broth. This vietnamese-inspired chicken ready in about 130 minutes pairs chicken thighs bone-in, yellow onion halves, inch piece sliced fresh ginger slices 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

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Instructions

  1. Step 1: Char 2 yellow onion halves and 3-inch sliced fresh ginger under a broiler or directly on a gas flame until blackened, about 5 minutes, to deepen the broth’s flavor.
  2. Step 2: In a large pot, add 1.5 lbs bone-in chicken thighs, charred onion and ginger, 4 star anise pods, 1 large cinnamon stick, 4 whole cloves, 3 tbsp fish sauce, 2 tsp salt, and 12 cups water. Bring to a boil, then reduce to a gentle simmer for 1.5 hours, skimming foam occasionally.
  3. Step 3: Remove chicken thighs and strain the broth through a fine mesh sieve, discarding solids. Shred the chicken meat and set aside.
  4. Step 4: Prepare 8 oz rice noodles according to package instructions, typically soaking in hot water for 10 minutes until tender, then drain.
  5. Step 5: To assemble, divide noodles among 4 bowls. Top with shredded chicken, 3 sliced scallions, 2 cups fresh bean sprouts, 1 cup Thai basil leaves, and 1/2 cup chopped cilantro.
  6. Step 6: Ladle the hot broth over the bowls, garnish with lime wedges, and serve immediately for a fragrant and authentic regional pho experience.

Frequently asked questions

How long does Vietnamese Regional Chicken Pho with Star Anise and Fresh Herbs take to make?

Total time is about 130 minutes (20 min prep + 110 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 Regional Chicken Pho with Star Anise and 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 chicken thighs bone-in from drying out.

Can I substitute ingredients in Vietnamese Regional Chicken Pho with Star Anise and 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 Regional Chicken Pho with Star Anise and 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 Regional Chicken Pho with Star Anise and Fresh Herbs?

Vietnamese chicken 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.

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