vietnamese chicken soup recipe

The Best vietnamese chicken soup recipe

Oh, this Vietnamese chicken soup—it’s one of those dishes that just makes everything better, no matter what day it is. I’ve been making it for years, and it’s always a favorite in our house, especially when the kids are sick or just need something comforting. The way the fragrant herbs and tender chicken melt together in that light broth is like nothing else—simple, but so deeply satisfying. My kids, especially my little one, will eat it straight from the pot, and I swear they’ll ask for it every single day if I let them. It’s that good.

I love this recipe because it’s not just a meal; it’s a taste of home when I’m not there, and it’s something I can whip up in under an hour without feeling like I’m overcomplicating things. It’s perfect for a busy weeknight dinner when everyone’s tired but still hungry, or it’s the ideal dish to serve at a family gathering because it’s hearty enough to feed a crowd without being too heavy. Plus, it’s got all the health perks—lean protein from the chicken, probiotics from the fermented fish sauce, and all those fresh veggies that make it a light but nourishing meal. My husband always says it’s like a hug in a bowl, and I totally agree. It’s the kind of dish that makes you feel good inside, and honestly, that’s what matters most.

Phở Bò (Vietnamese Beef Soup)

4.7 from 922 votes

A fragrant, aromatic beef soup with tender rice noodles, herbs, and a rich broth, perfect for soothing the soul. Traditionally served hot, this classic Vietnamese dish balances savory, tangy, and slightly sweet flavors.

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Prep Time20 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 35 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth

• 2 lbs (900g) beef shank or short ribs, cut into chunks
• 4 cups water
• 1 onion, quartered
• 4 star anise pods
• 4 cinnamon sticks
• 2 cloves
• 1-inch piece of ginger, sliced
• 1 cup fish sauce
• 1 cup sugar
• 1 carrot, sliced
• 2 stalks celery, sliced

For the Noodles

• 8 oz (225g) rice noodles (phở noodles)
• 1 tbsp oil

For the Toppings

• Fresh herbs: Thai basil, mint, cilantro
• Lime wedges
• Thinly sliced green onions
• Crushed peanuts
• Jalapeños (optional)
• Soft-boiled eggs (optional)

For the Sauce

• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sriracha or chili flakes (optional)

👨‍🍳Directions

1. 1 Prepare the broth: In a large pot, combine beef, onion, star anise, cinnamon, cloves, ginger, carrot, and celery. Pour in 4 cups of cold water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Skim off any foam that rises to the surface.
2. 2 Strain the broth: Use a fine-mesh strainer to remove all vegetables and spices. Return the broth to the pot and add fish sauce, sugar, and soy sauce. Simmer for another 10 minutes to let flavors meld.
3. 3 Cook the noodles: Boil rice noodles according to package instructions (usually 3-5 minutes). Drain and rinse with cold water to prevent sticking. Heat oil in a pan and lightly fry noodles for 1 minute to soften.
4. 4 Assemble the phở: Ladle hot broth into bowls. Top with beef chunks, noodles, and hoisin sauce. Garnish with fresh herbs, lime wedges, green onions, peanuts, jalapeños, and soft-boiled eggs if using.

🔧Equipment

• Large pot or stockpot
• Wooden spoon
• Fine-mesh strainer
• Knife and cutting board
• Mixing bowls
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 80🧂Sodium: 1200🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 12🥩Protein: 35

📝Notes

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This Vietnamese chicken soup is always a perfect choice for any family gathering because it’s simple yet deeply comforting—no fuss, just hearty flavors that bring people together. Whether you’re serving it after a long day or as a light meal for guests, the tender chicken, fragrant herbs, and rich broth make it feel special without needing extra effort. It’s the kind of dish that feels like home, no matter the occasion.

❓ Frequently Asked Questions About Phở Bò (Vietnamese Beef Soup)

1. What is the traditional name for Vietnamese chicken soup, and why is it so popular?

Vietnamese chicken soup is commonly known as Bún Chả Cá (rice noodle soup with grilled fish) in the North and Bún Bò Huế (spicy beef noodle soup) in the South, but the most iconic version is Phở (pronounced fuh). It’s beloved because it’s a comforting, flavorful dish that balances tender meat, aromatic broth, and fresh herbs—often considered a national dish. The simplicity of its ingredients (chicken, rice noodles, and a rich broth) makes it accessible, while its customizable toppings (like bean sprouts, lime, and cilantro) allow for personalization.

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2. What are the key ingredients in a classic Vietnamese chicken soup (phở), and how do I adjust the ingredients for a vegetarian version?

A traditional phở requires: – Broth: Chicken bones (or beef for bún bò), ginger, garlic, star anise, cinnamon, cardamom, cloves, and a splash of fish sauce (or soy sauce for vegetarian). – Meat: Thinly sliced chicken (marinated in soy sauce, sugar, and spices) or beef (for bún bò Huế). – Noodles: Rice noodles (bánh phở), typically 2mm thick. – Toppings: Bean sprouts, Thai basil, lime, chili, and fresh herbs like cilantro.

For a vegetarian phở, replace chicken/beef with: – Tofu: Pressed and sliced into marinated cubes (use soy sauce, garlic, and spices). – Mushrooms: Shiitake or oyster mushrooms for umami depth. – Vegetable broth: Use a mix of veggie broth, mushrooms, and spices for a hearty base. – Toppings: Keep the same, but add extra chili or a dash of chili oil for heat.

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3. How do I make a rich, flavorful broth for phở, and what’s the secret to avoiding a bland taste?

The broth’s flavor hinges on simmering bones and aromatics for 6–8 hours (or at least 4 hours) to extract collagen and spices. Here’s the step-by-step: 1. Bones: Use a mix of chicken thighs/drumsticks (for fat) and backs (for collagen). Soak bones in cold water for 30 mins to remove impurities, then rinse. 2. Aromatics: Add 1-inch ginger slices, 10–12 garlic cloves, 1 star anise pod, 1 cinnamon stick, 2–3 cardamom pods (split), 4–5 cloves, and 1 tsp black peppercorns. For a sweeter broth, add 1 tsp sugar or ½ tsp salt. 3. Simmer: Cover with water (about 4x the volume of bones), bring to a boil, then reduce to a gentle simmer for 6–8 hours. Skim foam off the top to keep it clear. 4. Seasoning: Strain the broth, then add 1–2 tbsp fish sauce (or soy sauce for vegetarian) and a pinch of salt. Adjust to taste—fish sauce adds depth, while salt balances acidity. 5. Tip: Use a slow cooker or Instant Pot for convenience, but traditional methods yield the deepest flavor.

Avoiding blandness: – Don’t rush the simmering—longer = richer. – Use fat bones (thighs/drumsticks) for creaminess. – Balance flavors: The broth should be slightly sweet, umami, and aromatic, not just salty.

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4. How do I properly marinate the chicken for phở, and what spices should I avoid?

Marinating chicken for phở is key to tenderizing and infusing flavor. Use this simple marinade: – Ingredients: 1 lb chicken thighs (or breast), ¼ cup soy sauce, 2 tbsp sugar (or honey), 3 garlic cloves (minced), 1-inch ginger (grated), 1 tsp black pepper, 1 tsp chili powder (optional), and 1 tbsp rice vinegar or lime juice. – Method: Mix all ingredients in a bowl, coat the chicken evenly, and marinate in the fridge for at least 2 hours (overnight for best results). Turn occasionally. – Avoid these spices: – Overly spicy ingredients (e.g., cayenne, extra chili powder) before cooking—use them in the broth or toppings instead. – Acid-heavy marinades (like lemon juice) that can make the chicken tough; use rice vinegar or lime juice sparingly. – Salt-heavy marinades that overpower the dish—soy sauce is enough.

Pro tip: Pat the chicken dry before marinating for better browning when grilling or pan-frying.

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5. What are the best ways to serve phở, and how can I customize it to suit dietary restrictions?

Phở is traditionally served with: – Noodles: Hot rice noodles (bánh phở) in a bowl, topped with broth and meat. – Toppings: Bean sprouts, Thai basil, lime wedges, chili, and a drizzle of chili oil. – Sauce: A side of fish sauce (or soy sauce) for dipping.

Customizations for dietary restrictions: – Gluten-free: Use tamari (gluten-free soy sauce) instead of fish sauce. Ensure broth is made with GF-certified ingredients. – Vegetarian/vegan: Replace fish sauce with coconut aminos or vegan soy sauce. Use tofu or mushrooms for protein. – Low-carb: Swap rice noodles for cauliflower rice or shirataki noodles, but adjust the broth’s thickness. – Kid-friendly: Serve with extra rice (instead of noodles) and mild toppings like honey or a touch of sugar in the broth. – Spice control: Offer chili-free versions or let guests add chili on the side.

Presentation tip: Garnish with a lime wedge and a sprinkle of cilantro or Thai basil for color and freshness. Serve with a side of pickled vegetables (like carrots or daikon) for crunch.