Vietnamese Chicken Soup Recipe: Simple, Flavorful & Comforting
On
27/10/2024Reading time:
8 min
Summary:
Warm, comforting, and full of flavor—this Vietnamese Chicken Phở recipe brings the magic of traditional phở to your kitchen in just 90 minutes. With a light, aromatic broth and tender chicken, it's a soothing dish perfect for any day you need a little extra comfort.
Vietnamese Chicken Soup
Phở in just 90 minutes. It may seem surprising, but this recipe makes it possible without compromising on taste.
A broth that’s both light and full of flavor. Unlike beef, chicken phở creates a clearer broth with a purer taste, yet remains incredibly satisfying. Think of it as Vietnam’s answer to chicken noodle soup—comfort in every spoonful!
Ingredients
For the broth:
2 large yellow onions, peeled and halved
1 (4-inch) piece ginger, scrubbed and halved lengthwise
3 star anise pods
2 whole cloves
2 (3-inch) cinnamon sticks
2 tablespoons coriander seeds
12 cups water (3 quarts)
2 tablespoons kosher salt
2 tablespoons granulated sugar or rock sugar
2 teaspoons fish sauce
1 1/2 pounds bone-in, skin-on chicken pieces
For the noodles and toppings:
14 ounces dried flat rice noodles (known as bánh phở), or about 2 1/2 pounds fresh flat rice noodles
1/2 medium bunch fresh cilantro, coarsely chopped
8 ounces mung bean sprouts
1 medium jalapeño, cut crosswise into thick slices
1 bunch fresh Thai basil
1 medium lime, cut into wedges
Hoisin sauce
Sriracha hot sauce
Instructions
Heat the oven to 400ºF. Line a baking sheet with aluminum foil. Place 2 halved large yellow onions and 1 halved (4-inch) piece ginger cut-side down on the baking sheet. Roast until the bottoms are lightly browned, 20 to 25 minutes. Meanwhile, toast 3 star anise pods, 2 whole cloves, 2 (3-inch) cinnamon sticks, and 2 tablespoons coriander seeds in a large stockpot or Dutch oven (at least 6 quarts) over medium-low heat until the coriander seeds start browning and the spices are fragrant, about 2 minutes. Turn off the heat.
When the onion and ginger are ready, transfer them to the pot. Add 12 cups water, 2 tablespoons kosher salt, 2 tablespoons granulated sugar, and 2 teaspoons fish sauce. Bring to a boil over high heat.
Add 1 1/2 pounds bone-in chicken pieces. Reduce the heat to maintain a simmer and cook until the broth is flavorful, and the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 25 minutes. Meanwhile, cook 14 ounces dried rice noodles according to package instructions (see Recipe Notes) and divide among 4 to 5 large bowls. Prepare the toppings.
Turn off the heat. Fill a large bowl halfway with ice and cold water. Using tongs, transfer the chicken to the ice water bath and let sit until cool to the touch, about 5 minutes. Meanwhile, ladle the broth through a fine-mesh strainer set over a medium pot. (You can skim off some or all of the fat if desired.) Keep hot.
Transfer the chicken to a clean cutting board. Remove and discard the bones (keep the skin on the meat if desired). Cut large pieces of chicken into 1/3-inch-thick slices.
To serve, top the noodles in each bowl with the chicken and about 2 tablespoons chopped fresh cilantro. Ladle a generous amount of hot broth into each bowl, making sure to completely submerge the noodles. Serve with bean sprouts, Thai basil, jalapeño slices, a squeeze of lime, hoisin sauce, and Sriracha hot sauce as desired.