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Quick and Easy Chicken Pho Recipe

Pho has been sweeping the US for the last couple of years and it might be the most photographed food on Instagram. What is great about pho is that you really can make it however you would like because it is extremely versatile. I was taught some great Pho recipes when traveling through Vietnam with some tips and tricks along the way! Unfortunately it is near impossible to make it as good as the real thing you'd get in Vietnam, especially when you want something quick... however this recipe is still great and will satisfy that craving!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dinner, Hangover, Lunch
Cuisine: Asian
Keyword: Asian Soup, Easy Pho, Easy Pho Recipe, Hangover Soup, Homemade Pho, Homemade Ramen, Pho, Pho Recipe, Quick Pho, Quick Pho Recipe, Ramen, Simple Pho, Simple Pho Receipe
Servings: 2 people


Pho Broth

  • 1 lb chicken thighs or breast
  • 4 cups chicken broth
  • 3 green onions
  • 1 whole yellow or white onion quartered
  • 2-3 inch piece of ginger
  • 2-4 cloves garlic - lightly crushed I always extra garlic. I will add 2 full crushed to make broth, which I remove and also 2 minced into broth.
  • 2 whole cloves Do double cloves or star anise and don't buy the other if tight on cash
  • 2 whole star anise Do double cloves or star anise and don't buy the other if tight on cash
  • 3 tbsp fish sauce See fish sauce substitutes in body of article
  • 1 tbsp coriander seed See body of article for substitute
  • 1 cinnamon stick broken in half optional, skip if tight on cash and don't have
  • 1 tbsp sesame oil sub olive oil

Pho Toppings

  • 8 oz rice noodles
  • 1 cup bean sprouts
  • 1 handful thai basil Sub regular basil if needed.
  • 1 handful cilantro I don't like cilantro so I leave this out...
  • 1/2 lime cut into wedges
  • salt & pepper to taste

Optional Toppings

  • Few sprigs fresh mint
  • 1 fried or soft boiled egg
  • Sriracha to taste
  • 1/2 jalapeno thinly sliced
  • 2-3 shiitake mushrooms
  • 1 chile pepper
  • 1 shredded carrot


Broth Creation

  • Heat oil in a large soup pot to medium-high heat.
  • Peel and cut ginger into 2-3 pieces. Cut off 3-4 inch white stems of green onion to use now, save the rest for later. Add both to pot and press/crush both to express juices.
    Add quartered white/yellow onion. Cook 2 more minutes.
  • Add in star anise, cinnamon stick, clover and coriander seeds and cook for 2-3 more minutes. Then add in broth, fish sauce and garlic and bring to a boil then reduce heat to low. Season with salt & pepper to taste.
  • Add in chicken. If using chicken breast then cut it in half to help shorten cooking time. Cook chicken for 5-8 minutes. Broth will Simmer for a total of 25 minutes. After the 25 minutes remove onions, ginger and spices from the broth before serving.


  • Cut chicken into thin slices or tear it. If chicken is not fully cooked you can add it back into broth at the end of simmering for the last 1-3 minutes to finish cooking.
    If soft boiling an egg cook it in broth for 5-7 minutes.
  • Cook the rice noodles according to package directions.
  • Prep toppings & garnish. Cut/trim lime, basil, green onions, mushrooms, bean sprouts, cilantro, peppers and mint.


  • Divide noodles between bowls & top with chicken. Ladle hot broth over noodles & chicken. Finish by adding your favorite toppings and garnish.