Light Chicken Pho-Style Noodle Soup with Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 1.5 lb (680 g) bone-in, skin-on chicken thighs or split breasts
• 1 large onion, halved
• 4 in (10 cm) piece fresh ginger, sliced
• 4 garlic cloves, smashed
• 8 cups (1.9 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 2 tbsp fish sauce
• 2 tsp sugar
• 2 tsp kosher salt, plus more to taste
• 2 whole star anise, 1 cinnamon stick, 1 tsp coriander seeds, 4 whole cloves
• 8 oz (225 g) flat rice noodles (pho-style or medium-width)
• 2 cups bean sprouts
• 1 cup fresh cilantro leaves
• 1 cup Thai basil or sweet basil leaves
• 4 green onions, thinly sliced
• 2 limes, cut into wedges
• 1 red chili (Thai or jalapeño), thinly sliced (optional)
• Hoisin sauce and chili sauce, to serve (optional)

Do This

• 1. Char onion and ginger in a dry pot over medium-high heat until deeply browned; add star anise, cinnamon, coriander, and cloves and toast 1–2 minutes.
• 2. Add chicken, garlic, broth, water, fish sauce, sugar, and salt; bring to a boil, then simmer gently (about 190–200°F) for 25–30 minutes until chicken is cooked through (165°F).
• 3. Transfer chicken to a plate to cool; strain broth into a clean pot and discard solids. Adjust seasoning with more fish sauce, salt, or water as needed.
• 4. Shred chicken, discarding skin and bones. Meanwhile, cook rice noodles according to package directions, then drain and rinse briefly under cool water.
• 5. Prep toppings: rinse bean sprouts, slice green onions and chili, and pick cilantro and basil leaves; cut limes into wedges.
• 6. To serve, divide noodles and shredded chicken among bowls, ladle over boiling-hot broth, and let everyone top with herbs, sprouts, lime, and chili to taste.

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Why You’ll Love This Recipe

• Light yet deeply flavorful chicken broth scented with warm spices, ginger, and charred onion.
• Fresh herbs, lime, and optional chili let everyone customize their own perfect bowl.
• Weeknight-friendly: simple ingredients and mostly hands-off simmering.
• Great way to use chicken in a cozy, slurpable soup that tastes like takeout at home.

Grocery List

• Produce: 1 large onion, fresh ginger root, garlic, 4 green onions, 1 bunch cilantro, 1 bunch Thai basil or sweet basil, 2 limes, bean sprouts, 1 red chili (Thai chili or jalapeño).
• Dairy: None needed.
• Pantry: 1.5 lb (680 g) bone-in, skin-on chicken thighs or split breasts (meat counter), low-sodium chicken broth, fish sauce, sugar, kosher salt, whole star anise, cinnamon stick, whole coriander seeds, whole cloves, flat rice noodles, hoisin sauce (optional), chili sauce or sriracha (optional).

Full Ingredients

For the Aromatic Chicken Broth

• 1.5 lb (680 g) bone-in, skin-on chicken thighs or split chicken breasts
• 1 large yellow or white onion, peeled and halved
• 4 in (10 cm) piece fresh ginger, sliced lengthwise into 3–4 pieces (no need to peel)
• 4 garlic cloves, lightly smashed
• 2 whole star anise
• 1 cinnamon stick (about 3 in / 7–8 cm)
• 1 tsp whole coriander seeds
• 4 whole cloves
• 8 cups (1.9 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 2 tbsp fish sauce, plus more to taste
• 2 tsp sugar (white or rock sugar)
• 2 tsp kosher salt, plus more to taste

For the Noodles

• 8 oz (225 g) flat rice noodles (pho-style or medium-width, dried)
• Water for boiling
• Pinch of salt (optional, for noodle water)

For Serving and Garnish

• 2 cups fresh bean sprouts, rinsed and drained
• 1 cup fresh cilantro leaves (lightly packed)
• 1 cup fresh Thai basil or sweet basil leaves
• 4 green onions, thinly sliced
• 2 limes, cut into wedges
• 1 red chili (Thai chili, serrano, or jalapeño), thinly sliced (optional, for heat)
• Hoisin sauce, to taste (optional)
• Chili sauce or sriracha, to taste (optional)

Step-by-Step Instructions

Step 1: Char the Onion and Ginger

Place a large, heavy-bottomed pot (at least 5 quarts / 4.7 L) over medium-high heat. Add the onion halves and ginger pieces cut-side down directly to the dry pot. Cook without moving them for 4–6 minutes, until the surfaces are deeply browned and lightly charred in spots. This charring adds a subtle smoky sweetness that makes the broth taste more like traditional pho.

If they start to burn in small spots, that is fine; just turn the heat down slightly. Once nicely charred, push them to the side of the pot.

Step 2: Toast the Spices

To the same pot, add the star anise, cinnamon stick, coriander seeds, and cloves. Toast the spices in the dry pot over medium heat for 1–2 minutes, stirring often, until they are fragrant and slightly darkened. Take care not to scorch them; if you see smoke, lower the heat. Toasting the spices wakes up their oils and gives the broth its warm, comforting aroma.

Step 3: Build and Simmer the Broth

Carefully place the chicken pieces into the pot, nestling them among the aromatics. Add the smashed garlic cloves, then pour in the chicken broth and water. Stir in the fish sauce, sugar, and salt. Increase heat to high and bring just to a boil.

As soon as the liquid reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer (about 190–200°F / 88–93°C). Skim off any foam that rises to the surface with a spoon for a clearer broth. Simmer uncovered for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) at the thickest part.

Step 4: Strain the Broth and Shred the Chicken

Using tongs, transfer the cooked chicken to a plate or shallow bowl to cool slightly. Set a fine-mesh strainer over a large heatproof bowl or second pot. Pour the broth through the strainer to remove the onion, ginger, spices, and garlic. Discard the solids.

Return the clear, strained broth to the stove in a clean pot and keep it over low heat. Taste and adjust seasoning: add more fish sauce for savory depth, a pinch of sugar if it tastes too sharp, or a splash of water if it is too intense or salty.

Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-size pieces using your fingers or two forks. Cover and set aside.

Step 5: Prep the Herbs and Toppings

While the broth was simmering, or now while it stays warm, prepare the toppings. Rinse the bean sprouts thoroughly and drain well. Rinse and pat dry the cilantro and basil, then pick the leaves from the stems (light tender stems are fine to include). Thinly slice the green onions and the red chili (if using). Cut the limes into wedges.

Arrange everything on a platter or in small bowls: sprouts, cilantro, basil leaves, green onions, lime wedges, and chili slices. This makes it easy for everyone to customize their bowls at the table.

Step 6: Cook the Rice Noodles

Bring a large pot of water to a rolling boil. Add a pinch of salt if you like. Add the rice noodles and cook according to package directions, usually 3–5 minutes for dried medium-width noodles. Stir gently a few times to prevent sticking.

When the noodles are just tender but still slightly chewy (al dente), drain them in a colander. Rinse briefly under cool water to stop the cooking and keep them from becoming mushy, then shake off excess water. If they will sit for more than a few minutes, you can toss them lightly with a teaspoon of neutral oil to prevent sticking.

Step 7: Assemble and Serve the Bowls

Bring the strained broth back up to a gentle boil so it is piping hot. Divide the cooked rice noodles evenly among 4 large soup bowls. Top each with a generous handful of shredded chicken.

Ladle the hot broth over the noodles and chicken, filling the bowls so the noodles are well-covered. The heat of the broth will warm the noodles and chicken and lightly wilt the toppings.

Let everyone finish their bowl at the table: add bean sprouts, cilantro, basil, green onions, and chili slices to taste. Squeeze plenty of lime over the top, and stir in hoisin or chili sauce if desired. Serve immediately while steaming hot.

Pro Tips

• Keep the simmer gentle. A rolling boil can make the broth cloudy and the chicken tough. Aim for small, lazy bubbles just breaking the surface.
• Skim for a clear broth. Taking a minute to skim off foam and excess fat while the broth simmers gives you a cleaner, restaurant-style appearance.
• Season at the end. Fish sauce and broth brands vary in saltiness. Always taste the finished strained broth and adjust before serving.
• Cook noodles separately. Do not cook noodles directly in the broth; they release starch and can make the soup cloudy and gummy.
• Serve toppings generously. The herbs, lime, and chili are what make this feel like pho. Put out more than you think you need.

Variations

• Speedy rotisserie version: Use 3 cups (about 400 g) shredded meat from a store-bought rotisserie chicken. Simmer the broth with aromatics and spices only, then add the shredded chicken at the end just to warm through.
• Spicy pho-style broth: Add a few extra sliced chilies, 1–2 tsp chili paste, or a dried chili or two to the simmering broth for a gentle heat throughout.
• Vegetarian twist: Use vegetable broth instead of chicken broth, omit the chicken, and add cubes of fried or baked tofu and extra mushrooms as your protein.

Storage & Make-Ahead

For the best texture, store the components separately. Cool the broth completely, then refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. The fat will solidify on top in the fridge; you can remove some for a lighter broth or stir it back in for more richness. Store shredded chicken in a separate container in the fridge for up to 3 days.

Cooked rice noodles are best eaten the day they are made, but you can keep them in an airtight container, lightly coated with oil, for up to 1 day. To reheat, warm the broth to a simmer, loosen the noodles under warm water if needed, then assemble bowls and pour the hot broth over to rewarm everything.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without hoisin or chili sauce): about 420 calories; 30 g protein; 10 g fat; 55 g carbohydrates; 2 g fiber; 1200–1400 mg sodium (varies with broth and fish sauce). Consider these estimates only; actual values will differ based on specific products and portion sizes.