Having lived in Vietnam for a period of time, my mother-in-law is not unfamiliar with Vietnamese cooking. She is a mean cook who makes a really awesome chicken pho that is packed full of flavour but not heavy-handed with seasonings. And I like that she will always add char siew in the pho so every bowl is so hearty and meaty, with lots of ingredients to boast.

I love pho and I can have a bowl at any time of the day. It’s always hot and comforting – something that I always crave for when I have had overly rich food or have been binge eating. 😀

Today, I am sharing a Chicken Pho Recipe that is somewhat inspired by my MIL’s version.

You can buy dry pho noodles in packets from major supermarkets here in Singapore or you can check out the Thai Supermarket @ Golden Mile Complex that carries a wider range of pho noodles that are imported from Vietnam.

I bought this brand of dried pho noodles from the Thai supermarket. Merely rinsed them under running tap water and then I dropped them into hot boiling water to cook for about 10-12 minutes till they turn soft yet still slightly chewy.

For the pho soup, I recommend that you make a fresh broth from scratch using all-natural ingredients instead of using store-bought ones that may contain too much sodium, preservatives and/or flavour enhancers.

Making The Chicken Broth From Scratch

I made the chicken broth with 1kg chicken parts, 2 large yellow onions (quartered), 5-6 stalks spring onions (tied into 1 bundle using one of the leaves), 1″ knob ginger and 2.5 litres water. Boiled everything for about 50 minutes and seasoned it with 2 tablespoon Vietnamese fish sauce. This will yield enough broth for 4 servings of pho.

Alternatively, if you prefer to make beef pho, you can turn this into a beef broth by substituting the chicken parts with meaty beef bones.

This Chicken Pho Recipe makes a really warm and comforting meal. Enjoy!

Tags: easy phopho brothpho gapho noodlespho soupvietnamese foodvietnamese noodlesvietnamese phovietnamese recipe