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–+ servings
Two servings of Vietnamese Chicken Pho

Vietnamese Chicken Pho

Tammy Circeo
Vietnamese Chicken Pho (pronounced fuh) is one of the most comforting meals on a cold day or when you're feeling a bit under the weather. It's served piping hot and is made with a broth that will cure all ills! It has such complexity of flavors, but they all come together so harmoniously. And a bonus is that I'm going to tell you how to make it on the stovetop, in a slow cooker, AND in an Instant Pot! (Note the cook times are different for each.)
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Stove or slow cooker time 4 hours
Total Time 5 hours
Course Main Course
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 1 Tablespoon oil
  • 1 large yellow onion cut in half
  • 1 2-inch piece fresh ginger cut into ¼-inch slices, then smashed with the back of your knife
  • 3 cardamom pods smashed
  • 1 3-4 inch cinnamon stick
  • 1 Tablespoon coriander seeds
  • 3 star anise
  • 5 whole cloves
  • 1 Fuji apple cut into ½-inch pieces
  • ½ cup cilantro leaves chopped
  • 2 Tablespoons fish sauce (I like the Red Boat brand.)
  • 1 Tablespoon sugar
  • 3 pounds skin on, bone in chicken Use a whole chicken, chicken thighs, or chicken breasts.
  • 8 cups water
  • salt to season
  • 1 (14-oz) package rice sticks cooked according to package instructions

Toppings and Add-ins

  • 1 lime cut into wedges
  • 1 jalapeno sliced thinly
  • ½ red onion sliced thinly, and soaked in cold water for about 10 minutes to reduce the bite
  • mint
  • cilantro
  • basil
  • bean sprouts
  • hoisin sauce
  • sriracha sauce

Instructions
 

  • Add oil to large pot and put the onion in cut side down and the smashed ginger slices. Let them cook undisturbed for about 5 minutes until they are a bit brown. (See notes for slow cooker and Instant Pot methods.)
  • Add cardamom, cinnamon stick, coriander seeds, star anise, and cloves. Cook for about a minute to allow the spices to toast.
  • Add the apple, cilantro, fish sauce, and sugar and stir together. Add the chicken, then pour the water over it all.
  • Cover, bring to a boil, then simmer for 1-1½ hours. Truth is, I like to start it early in the afternoon and let it simmer all afternoon! It doesn't hurt the quality of the chicken and it allows all the flavors to really meld.
  • When the chicken is done, remove it from the broth to let it cool enough to handle. Remove the skin, then separate the meat from the bones and tear it into shreds. Return the chicken to the broth and bring it back to a high temperature.
  • Prepare the noodles according to the package instructions.
  • Divide noodles into bowls, add some broth and chicken, then top with any or all of the toppings that you like! Drizzle with hoisin sauce and sriracha.

Notes

For the Instant Pot method: 
  1. You can saute the onions and ginger right in the Instant Pot. Select the "Saute" option. 
  2. Continue adding the other ingredients as described above, then select "Manual" and cook at high pressure for 15 minutes if using thighs or chicken breasts. Cook at high pressure for 5-6 minutes per pound of chicken if using a whole chicken.
 
For the slow cooker method:
  1. You don't have to saute the onion and ginger or spices, but your broth will be so much more flavorful if you do. Saute on the stove through Step 3, then add it all to your slow cooker.
  2. Put the chicken in the slow cooker, then add the water. 
  3. Cover and cook on low for 6-8 hours or on high for 3-4. 
Tried this recipe?Let us know how it was!