Recipes

Delicious Chicken Pho

by Meal Plans.
June 09, 2026
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Made by Joedy Tran

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Why Chicken Pho Is The Ultimate Comfort Bowl

Aromatic, soul-warming chicken pho with a clear, flavorful broth, tender chicken, and rice noodles. Simmered low and slow with charred onion and ginger, pho spices, and a touch of fish sauce. Perfect for cold days or when you need a bowl of comfort.

RECIPE AT A GLANCE (EBT-FRIENDLY: 100% OF INGREDIENTS)

Total Ingredients: 10 EBT-Eligible: 100%

Ingredients:

0.5x
1x
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  •   20 cups water
  •   1 whole 2-3 lb free range chicken
  •   1 bag pho spice (any brand)
  •   1-2 whole onions (depending on the size)
  •   2-3 oz ginger
  •   2.5 tbsp salt
  •   1.5 oz rock sugar (optional 1.5 tbsp white sugar)
  •   1/2 tbsp MSG
  •   1/2 tbsp fish sauce (3 crabs brand)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

For the Chicken & Aromatics

  1. Prepare the chicken: Rub the whole chicken (2–3 lbs) with salt and rinse thoroughly. You can debone the chicken or cook it whole.
  2. Char the aromatics: Char 1–2 whole onions and 2–3 oz ginger over an open flame or under a broiler until blackened. Rinse, then slightly smash the ginger to release more flavor. Set aside.

For the Broth

  1. Start the broth: Bring 20 cups of water to a full boil. Add 1 tablespoon of salt, the chicken (meat and bones), charred onions and ginger, and 1 bag of pho spices.
  2. Skim and simmer: Cover and bring to a low boil. Uncover and skim off any scum that rises to the surface. Cover again and simmer on low for 25–30 minutes (40–45 minutes for a whole chicken).
  3. Remove the chicken: Uncover and remove the chicken meat. If using chicken liver or gizzard, remove them at this time to prevent overcooking. Let the chicken cool before slicing or shredding. If cooking a whole chicken, shred the meat and return the bones to the pot.
  4. Slow simmer: Cover and let the broth simmer for another 1–2 hours on the lowest heat possible. The broth should not bubble vigorously—this keeps it clean and clear.
  5. Season the broth: Add rock sugar (or 1.5 tbsp white sugar), MSG, the remaining salt (1.5 tbsp), and fish sauce. Remove the pho spice bag. Stir until the sugar is completely dissolved. Taste and adjust seasonings as needed.

To Serve

  1. Assemble the bowls: Cook rice noodles according to package directions. Place noodles in a bowl, top with sliced chicken, and ladle hot broth over everything. Garnish with fresh herbs, lime, bean sprouts, and chili slices. Enjoy!

Pro Tips

  • Keep it at a bare simmer: A gentle simmer—not a rolling boil—is the secret to a clear, clean-tasting broth.
  • Skim the scum: Removing the impurities that rise to the top in the first 15–20 minutes gives you a much clearer pho.
  • Char the aromatics: Don’t skip blackening the onion and ginger; it adds a deep, smoky sweetness that defines good pho.
  • Season at the end: Add fish sauce, sugar, and MSG after simmering so you can taste and adjust without over-salting.
  • Cool and slice: Letting the chicken rest before slicing keeps the meat tender and juicy.

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