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Chicken Pho Recipe

Chicken Pho Recipe

The ultimate comfort food, Chicken Pho Recipe is a rich and aromatic dish that warms the soul. With flavors that dance on your palate and fresh herbs that provide a burst of freshness, this easy weeknight dinner is perfect for gatherings or solo enjoyment. Don’t miss out on making this delightful recipe tonight!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 cups celery
  • 0.5 cups onion
  • 2 teaspoons fresh garlic
  • 1 teaspoon fresh ginger
  • 1.5 cups carrots
  • 6 cups reduced-sodium chicken broth
  • 3 tablespoons fish sauce
  • 2 stalks lemongrass
  • 6 pods star anise
  • 1 black peppercorns
  • 1 pound chicken thighs
  • 1 tablespoon Chinese five-spice
  • 0.5 lime
  • 1 teaspoon sriracha
  • mint for garnish
  • Thai basil for garnish
  • cilantro for garnish
  • 5 ounces rice noodles

Equipment

  • Wooden Spoon
  • Oven
  • Cutting Board
  • Large Pot
  • Chef's Knife
  • Saucepan

Method
 

  1. Start by heating the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Cook the celery and onions until softened, about 3 minutes. The onions should turn translucent.
  3. Add in the garlic and ginger to the pot and cook until fragrant, about 1 minute.
  4. Toss in the carrots and cook for another 2 minutes until they start to soften.
  5. Add the chicken broth and stir in the fish sauce, lemongrass, and Chinese five-spice.
  6. Place the star anise pods in one tea ball and the black peppercorns in another. Add both to the pot.
  7. Pat the chicken thighs dry and rub with the Chinese five-spice. Add to the pot.
  8. Bring to a boil on high heat for about 3 minutes, then reduce heat and cover, cooking for 30 to 45 minutes.
  9. Prepare the rice noodles according to package directions.
  10. Transfer the chicken to a plate, stir in the lime juice and sriracha.
  11. Shred the chicken and return it to the pot along with the rice noodles. Stir to combine.
  12. Divide the soup between bowls and garnish with mint, Thai basil, and cilantro. Enjoy!

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Freezing: Can freeze broth without noodles. Pair with fresh lime and herbs for best flavor.