If you want a super budget-friendly way to add protein and make your weekdays easier, you NEED to buy a whole chicken and do this! This easy chicken pho recipe is the perfect combination of nourishing, comforting, and customizable. With a few simple ingredients and a hands-off simmer, you can create a deeply flavorful Vietnamese chicken pho (also known as pho ga) at home.
Whether you’re new to making pho or looking for a simplified weeknight version, this recipe delivers on both taste and practicality.
Why This Easy Chicken Pho Recipe Works
- Budget-Friendly: A whole chicken gives you flavorful broth and shredded meat for multiple meals.
- Meal Prep Gold: Make a big batch of broth and freeze leftovers. This made enough for two whole meals for our family of five.
- Customizable: Adjust spice levels and garnishes based on your preferences.
- One Pot Wonder: The broth simmers in one large pot, making cleanup a breeze.
Tips for this Easy Chicken Pho
- Use a high-quality fish sauce for authentic flavor.
- You can also adjust this recipe to replace the fresh whole chicken with 2-3 rotisserie chicken carcasses.
- Freeze leftover broth in portions for future quick meals.
- Don’t skip the garnishes—they bring freshness and texture.
- Serve with chili crisp or sliced chili peppers or an extra kick!
This easy chicken pho recipe is more than just a meal—it’s a warm hug in a bowl. Whether you’re cooking for your family or prepping for the week, this nourishing Vietnamese favorite brings joy and ease to your kitchen.
Looking for more simple, delicious meals? Stay tuned for more easy recipes that save time without sacrificing flavor!
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Ingredients
6-8lb Whole chicken, minus the breasts (cut off and save for grilled chicken or another dish)
Enough water to cover entire chicken in a large stock pot (about 5 quarts)
Spices (use more for stronger flavor or less for more subtle) – 6 star anise pods; 2 cinnamon sticks; 1 tbsp whole coriander; 8 cloves; 1/3 cup rock sugar
1 whole large onion, sliced in quarters
2-3 slices of ginger
6 tbsp fish sauce
2 tbsp Better than Bouillon (chicken) for enhanced flavor
Fresh rice noodles (available in the refrigerator section of an Asian grocery store) – can also use dried rice noodles and cook according to package directions
Garnishes: scallion, cilantro, lime wedges, Thai basil, sliced jalapenos, cleaned bean sprouts
Directions
- Put whole chicken in a large stock pot and fill with cold water
- Add spices, aromatics, and fish sauce (note: traditional pho has charred aromatics but if you’re looking for a shortcut, you can skip that step)
- Bring to a boil, reduce to a simmer, and skim off any oil or impurities throughout to ensure a clean broth. Simmer for at least 1.5 hours. Monitor water level and add more if necessary to keep chicken covered.
- Taste and adjust if necessary: if too salty, add more water. If too savory, add more rock sugar. If too bland, add more chicken bouillon. It needs to be slightly saltier than plain broth because the rice noodles have no additional salt and will absorb a lot of the flavor.
- Use a fine mesh strainer to take out the chicken – reserve some of the large chicken pieces to shred and use later. Discard the rest. Strain the rest of the broth.
- In a separate pot, cook the fresh rice noodles according to package directions. This is really like a quick dip, less than a minute.
- To serve, put 1 serving of rice noodles, add some shredded chicken, minced scallion and cilantro, and ladle hot broth to fill the bowl. Traditional garnishes for the table include bean sprouts, Thai basil, slice jalapenos, lime wedges, sriracha sauce, and hoisin sauce.
- Eat immediately and enjoy this easy chicken pho!
