Vietnamese noodle soup with chicken

Based on 9 ratings


Community Member

“I always serve this chicken pho with Thai basil, bean sprouts, lime wedges, Sriracha, and hoisin sauce.”


Medium 👍


1½ kg chicken drumsticks
55 g ginger
3½ l water
1 tbsp vegetable oil
2½ tbsp salt
3½ tbsp sugar
star anise
cinnamon stick
1 tbsp coriander seed
1 tsp fennel seed
1 tsp black peppercorn
cardamom pods
400 g broad rice noodles
2 tbsp fish sauce
3 stalks scallions
10 g cilantro
Thai basil (for serving)
red onion (for serving)
soy sprout (for serving)
lime (for serving)
Sriracha (for serving)
hoisin sauce (for serving)


  • 2 cutting boards
  • 2 knives
  • pot (large, with lid)
  • 2 frying pans
  • fine sieve
  • tea egg
  • pot
  • ladle

Nutrition per serving

7 g
9 g
102 g
  • Step 1/5

    • 55 g ginger
    • onion
    • 3½ l water
    • cutting board
    • knife
    • pot (large, with lid)
    • frying pan

    Peel and mince ginger. Finely dice onion. Bring a large pot with the water to a boil. In the meantime, heat oil in a frying pan over medium heat and sauté ginger and onion for approx. 2 min.

  • Step 2/5

    • 2½ tbsp salt
    • 3½ tbsp sugar
    • fine sieve

    Add salt, sugar, and sautéed ginger and onion to boiling water. Add chicken drumsticks, reduce heat and allow to simmer for approx. 10 min. Skim off the scum and fat accumulated on the surface of the broth with a fine sieve. Cover the pot and let simmer for another 5 min.

  • Step 3/5

    • star anise
    • cloves
    • cinnamon stick
    • 1 tbsp coriander seed
    • 1 tsp fennel seed
    • 1 tsp black peppercorn
    • cardamom pods
    • 400 g broad rice noodles
    • frying pan
    • tea egg
    • pot

    In the meantime, toast star anise, whole cloves, cinnamon stick, coriander seeds, fennel seeds, black peppercorn, and cardamom pods in a dry pan over medium heat, until fragrant. Fill tea infuser or spice ball with toasted spices and and add to the broth. Let simmer for another 10 min., or until the chicken is cooked through. Remove chicken drumsticks from pot, set aside, and allow to cool. Prepare rice noodles in a second pot according to package instructions, drain and set aside.

  • Step 4/5

    • 2 tbsp fish sauce

    Once chicken drumsticks are cool enough to handle, remove the skin and discard. Use your hands to remove the meat from the bone and tear into bite-sized pieces. Add bones back to the broth. Stir in fish sauce and keep simmering for approx. 30 min., then remove tea egg.

  • Step 5/5

    • 3 stalks scallions
    • 10 g cilantro
    • Thai basil (for serving)
    • red onion (for serving)
    • soy sprout (for serving)
    • lime (for serving)
    • Sriracha (for serving)
    • hoisin sauce (for serving)
    • cutting board
    • knife
    • ladle

    Finely chop scallions and cilantro. Add noodles, chicken, cilantro, and scallions to a bowl and cover with hot broth. Serve with Thai basil, thinly sliced red onion, bean sprouts, and lime wedges. Season to taste with Sriracha and hoisin sauce. Enjoy!

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