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Pho Soup

Savory Pho Soup That Warms Your Soul Like Grandma's Recipe

Experience the warmth of homemade Pho Soup with rich flavors and comforting ingredients that evoke Vietnamese culinary traditions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 parts Chicken Thighs Use skin-on and bone-in for depth of taste; do not substitute with breast meat.
  • 1 large Onion Charred before simmering to enhance smokiness.
  • 1 piece Ginger Sliced (unpeeled) and charred for depth.
  • 2 pieces Star Anise
  • 1 stick Cinnamon
  • 4 pieces Cloves
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Coriander Seeds
  • 3 tablespoons Fish Sauce Essential for authentic flavor.
  • 1 tablespoon Sugar Balances flavors.
  • to taste Salt Enhances overall flavor.
For the Noodles and Toppings
  • 200 grams Dried Rice Noodles Soak prior to serving for right texture.
  • 1 cup Bean Sprouts Provides freshness and crunch.
  • 1 bunch Thai Basil Can substitute with regular basil if unavailable.
  • 1 bunch Coriander/Cilantro Brightens the dish.
  • 2 pieces Lime Wedges For acidity and brightness.
  • to taste Hoisin Sauce Optional condiment.
  • to taste Sriracha Optional for an extra kick.

Equipment

  • Large stainless steel pot

Method
 

Step‑by‑Step Instructions for Pho Soup
  1. Heat a large stainless steel pot over medium-high heat and add a splash of oil. Add the onion and ginger, charring them until blackened and fragrant, about 4 minutes.
  2. Add 4 liters of water to the pot along with the chicken thighs, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, fish sauce, and sugar. Bring to a vigorous simmer, then reduce to low, cover slightly ajar, and simmer for 1.5 hours.
  3. Remove the chicken thighs and strain the broth through a fine sieve into another pot, discarding solids. Adjust salt to taste.
  4. Shred the cooled chicken and boil water to soak the dried rice noodles.
  5. In serving bowls, place noodles, top with shredded chicken, ladle in hot broth, and finish with bean sprouts, Thai basil, coriander, and lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Properly char onions and ginger for deep flavors. Use a large pot to prevent spills and maintain a gentle simmer for a clear broth. Adjust spices to personal taste for unique flavor profile.

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