Chicken Pho Soup Bowl is a Vietnamese noodle soup with rice noodles, spices, broth, and sometimes meat. It is the spices that give this noodle soup its unique and delicious flavor.
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What Are The Unique and Different Spices I will Need to make Chicken Pho Soup Bowl.
The spices are what give this dish its distinct and delicious flavor. I use a pho soup base that you can purchase in Asian markets or by (clicking here.) This pho soup base has two spice sacks included in the container. The base is enough to make 6 quarts of pho soup broth. Use this to create a quick and easy broth for your pho soup bowl.
However, if you have the time and want to create your own spice sacks, here is what you will need to make a spice sack for 10 cups of soup broth.
- Three whole star anise
- Four Whole Cloves
- Three-inch stick of cinnamon
- One medium-size Chinese Black Cardamon Pod
- One tbsp. whole coriander seeds
- 1/2 tsp. Whole fennel seeds.
Don’t grind the spices; use them whole. Wrap them in a piece of cheesecloth to form a spice sack. Tie the top of the sack closed.
If you grind the spices, they will seep out of the sack and stay in your soup broth, giving it a gritty texture and they will over flavor it.
Let’s Prepare the Chicken Pho Soup Bowl Base:
- Slice and grill a medium onion and a 1-ounce piece of fresh ginger
- Add one spice sack to 10 cups of water in a Dutch oven.
- Add the grilled onions, grilled ginger, a large chicken breast or carcass of a rotisserie chicken, and 130 g of the Chicken Flavored Pho Soup Base (see recipe) Note this is a great way to use up the leftovers from last nights rotisserie chicken.
4. Simmer for 30 minutes. While the broth is simmering, soak the rice noodles and purple sweet potato noodles in cold water. If you can’t find the purple sweet potato noodles use all rice noodles. Click Here to purchase the rice noodles.
5. Strain the broth and put the strained broth back into the Dutch oven. Add cooked chicken pieces, carrots, and bokchoy. Cook until the carrots and bokchoy are just tender.
6. Cook the rice noodles in boiling water for about 4-5 minutes until soft and tender. Drain and add the hot noodles to the individual soup bowls.
Ladle the hot Chicken Pho Soup over the noodles. Garnish with cilantro, scallions, and a wedge of fresh lime. Enjoy your delicious homemade Chicken Pho Soup Bowl.
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- Dutch Oven or Deep Kettle
Spices for Pho Spice Sack
- 3 star anise
- 4 whole cloves
- 1 cinnamon stick (3 inch)
- 1 Chinese black cardamon pod
- ½ tsp. whole fennel seeds
- ½ tsp whole coriander seeds
- 1 spice sack
- 10 cups water(2370ml)
- 1 Large chicken breast or the leftover carcass of a rotisserie chicken. If using the rotisserie chicken make sure there is some meat left on it that can be used in the soup.
- 1 oz fresh ginger cut in half(30g)
- 1 med onion cut into thick slices
- Good quality chicken soup base (Follow instructions for 10 cups of broth)
- 4 ounces dried rice vermicelli noodles (150g)
- 4 ounces purple sweet potato noodles(120g)
- 9 ounces Cooked chicken pieces (250g)
- 3 cups chopped Bok Choy (9g)
- 3 med carrots -julienned (128g)
- scallion tops and chopped cilantro for garnish
Pho Spice Sack
- Wrap all of the spices in a cheesecloth and tie the top. Don't grind the spice or use ground spices as they will leak out of the sack and stay in the soup.
- Alternately, Use the spice sack from the Chicken Pho Soup Bowl Base. (click here to purchase on amazon)
Chicken Pho Soup Bowl
- Soak the rice and purple sweet potato noodles in cold water while you prepare the soup base. (click here to purchase rice noodles) The purple sweet potatoes may be hard to find so use all rice noodles if you can't find the purple sweet potato noodles.
- Grill the onion slices and Ginger pieces in a grill pan with a little oil, until having char marks on both sides.
- In a dutch oven add the water and chicken soup base. If you use the Chicken Pho Bowl Base shown above: use 130g of the base.
- Add the onions, ginger, chicken carcass, or chicken breast and one spice sack.
- Bring to a boil and then simmer for 30 minutes. At the end of 30 minutes strain the broth to remove the vegetables and chicken. Add the strained broth back into the Dutch oven.
- Cook the noodles in boiling salted water until tender, about 4-5 minutes, Drain, and set aside. Add a little sesame oil to the noodles to keep them from sticking together.
- Add the Boy Choy, chopped cooked chicken, and carrots to the broth in the Dutch Oven. Use the chicken breast or meat from the chicken carcass.
- Simmer until desired tenderness of the vegetables.
- Place about 1/2 cup each of the rice and sweet potato noodles in a soup bowl. Ladle the Pho Soup over the noodles. Garnish with some scallion tops, cilantro, and serve with a wedge of lime on top.