Ingredients
Scale
- 1 lb bone-in chicken thighs (or 1.5 lbs boneless for quicker cooking)
- 1 tbsp sesame oil
- 1 large onion, halved and unpeeled
- 4 garlic cloves, smashed
- 1 (2-inch) piece ginger, halved and smashed
- 2 star anise pods
- 1 cinnamon stick
- 1 lime, halved
- 2 tbsp fish sauce
- 1 tsp salt
- 8 oz rice noodles (rice vermicelli)
- 1 cup shredded cooked chicken (reserving poaching liquid for broth)
- 1 cup bean sprouts, for garnish
- ½ cup fresh cilantro, chopped
- ¼ cup Thai basil or regular basil
- 2 green onions, thinly sliced
- Sliced jalapeños and lime wedges, for serving
Instructions
- In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger; cook until softened and fragrant, ~5 minutes.
- Add chicken, star anise, cinnamon stick, 6 cups water, and lime half. Bring to a boil, then reduce to a simmer. Cover and simmer 25 minutes.
- Remove chicken, let rest, then shred. Discard solids (onion, garlic, ginger, spices, lime). Strain broth back into pot.
- Stir in fish sauce and salt. Bring to a gentle simmer.
- Cook rice noodles according to package directions; drain and rinse.
- Divide noodles and shredded chicken among bowls. Ladle hot broth over top. Garnish with bean sprouts, cilantro, basil, green onions, jalapeños, and lime wedges.
Notes
- For deeper flavor, roast the onion, garlic, and ginger before adding to broth.
- Extra broth freezes well for up to 3 months. Use as base for future pho or soups.
- Vegetarian option: Swap chicken for tofu and use mushroom or veggie stock + 1 tbsp soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Simmering
- Cuisine: Vietnamese
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl (approx. 2 cups broth + noodles + chicken)
- Calories: 340 Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 60 mg
