Vietnamese Chicken Pho

Did you know that Vietnamese cuisine is tied to French cuisine? The French colonization of Vietnam is the main cause of the influence when the French brought foods and flavors (including bread and coffee) to the region. I love learning about history and culture of foods and I found THIS ARTICLE quite informative. It’s an easy read in case you’re so inclined to learn more yourself!

What kind of chicken should I use for Vietnamese Chicken Pho?

There’s no right or wrong answer to this question except that you MUST use skin on, bone in. The broth will be that much more rich and full of healthy collagen. You can use thighs or breasts, or a combination, or you can pull a stewing hen out of the freezer that needs to be cooked … like I did! I also recommend pastured chicken for even more nutritional value.

If you use a whole chicken, there’s no need to cut it apart before you cook it. Just put the whole bird in.

The aromatics

As complex as the broth for Vietnamese Chicken Pho tastes, it’s really quite simple. Start with a halved onion and some smashed ginger.

Put them in the pot with a little oil to get them a little brown. This helps with flavor and also adds some color to the broth.

Add all of those beautiful aromatic spices: coriander seeds, a cinnamon stick, some star anise, cardamom pods, and cloves. Let them toast a bit in the pot before adding the chicken and the rest of the ingredients.

There are just four other ingredients: an apple, some sugar, some fish sauce, and cilantro. The apple lends some sweetness and the fish sauce brings some je ne sais quoi … some depth of flavor that is unachievable without it!

Methods of cooking Vietnamese Chicken Pho

There are three ways you can make this broth. You can simmer it for several hours on the stovetop. You can cook it in a slow cooker. Or you can have it ready in about an hour’s time by using the Instant Pot. The recipe card has all three methods detailed for you.

When the chicken is done, take it out to cool to the point where you can comfortably handle it. Remove the skin and take the meat off the bones. Shred it or pull it apart with your fingers.

Just look at that broth! So rich and delicious! Put the chicken back in it and reheat it to boiling while you prepare the rice noodles. Different brands suggest different methods so follow the package instructions for the brand you have.

How to serve Vietnamese Chicken Pho

Put the noodles in a large bowl, cover with the broth and chicken, then top it with whatever extras you like, such as bean sprouts, mint, cilantro, basil, thinly sliced red onion, jalapeno, and lime juice. And don’t forget the hoisin sauce and sriracha!

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If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!