Vietnamese Rice Noodle Soup with Chicken and Herbs

Vietnamese rice noodle soup is a bowl of soft rice noodles, fragrant broth, fresh herbs, and savory toppings; this chicken version is inspired by pho, Vietnam’s well-known noodle soup. A gently simmered chicken-and-spice broth gives it depth, while lime, basil, and crisp sprouts bring freshness to each serving.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs
10 cups (2.4 L) cold water
1 medium yellow onion, halved (about 8 oz / 225 g)
1 piece fresh ginger, 4 in (10 cm) long, halved lengthwise (about 3 oz / 85 g)
3 whole star anise pods (about 2 g)
1 cinnamon stick, 3 in (7.5 cm) long (about 5 g)
1 tsp (2 g) whole coriander seeds
4 whole cloves (about 1 g)
1 tsp (6 g) fine salt, plus more to taste
2 tbsp (30 ml) fish sauce, plus more to taste
1 tsp (4 g) granulated sugar
12 oz (340 g) dried flat rice noodles, about ¼ in (6 mm) wide
4 scallions, thinly sliced (about 2 oz / 55 g)
1 cup (25 g) fresh cilantro leaves and tender stems
2 cups (100 g) mung bean sprouts
1 cup (25 g) fresh Thai basil leaves, or regular basil
1 lime, cut into 4 wedges (about 2 oz / 55 g)
1 small red chile, thinly sliced (about ½ oz / 15 g), optional
¼ cup (60 ml) hoisin sauce, for serving, optional
2 tbsp (30 ml) sriracha or another chile sauce, for serving, optional

Instructions

Prepare the aromatics. Halve the onion and ginger lengthwise. Set a large, dry pot over medium heat and add the onion and ginger cut-side down. Let them char in spots for about 4 minutes, turning once. A little dark color adds a toasted aroma; blackening them all over can make the broth taste bitter. Transfer them to a plate.
Toast the spices. Put the star anise, cinnamon, coriander seeds, and cloves in the same pot. Toast for about 3 minutes, shaking or stirring often, until fragrant. If any spice starts to smoke heavily, lower the heat. Add the water, charred onion and ginger, salt, and chicken thighs. The chicken should be covered; if needed, add a little water, but keep the measured amount close so the broth does not become diluted.
Simmer the chicken and broth. Bring the pot to a gentle boil, which should take about 10 minutes, then immediately reduce the heat. Simmer uncovered for 60 minutes, keeping the surface at a quiet bubble rather than a rolling boil. Skim off foam that gathers during the first 10 minutes. A gentle simmer helps keep the broth clearer and the chicken tender. Check the thickest part of a thigh with a food thermometer; USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for chicken. If a thigh has not reached that temperature, continue simmering and check again.
Remove the chicken and season the broth. Lift the cooked thighs onto a plate and let them cool just enough to handle. Strain the broth through a fine-mesh strainer into a clean pot, discarding the spices, onion, and ginger. Stir in the fish sauce and sugar. Taste carefully: fish sauce is salty and savory, so add it gradually, then adjust with salt or a little more fish sauce. Keep the broth hot over low heat while you prepare the noodles.
Cook the noodles. Prepare the rice noodles according to the package directions; many dried flat noodles take about 4 to 6 minutes. Stop cooking when they are tender but still springy, since they will soften further when hot broth is poured over them. Drain well and briefly rinse with warm water if the noodles seem sticky. Divide them among four large soup bowls.
Shred the chicken and build the bowls. Remove and discard the chicken skin and bones, then pull the meat into bite-size pieces. Divide the chicken among the bowls. Ladle the hot broth over the noodles and chicken, using about 2 cups (475 ml) per bowl. Top with scallions, cilantro, bean sprouts, and Thai basil. Serve right away with lime wedges, chile, hoisin, and sriracha so everyone can season their own bowl.

Tips

Keep the broth at a gentle simmer. A hard boil can break up the chicken and make the liquid cloudy. It is still fine to eat if the broth is cloudy; the gentle heat is mainly helpful for a cleaner appearance and a more delicate texture.
Use fish sauce for the closest savory flavor. If you cannot find it, use 1½ tbsp (22 ml) light soy sauce instead, then taste before adding more salt. Soy sauce makes the broth less distinctly fish-sauce-savory and may darken it slightly. For a vegetarian variation, use vegetable broth and soy sauce rather than chicken and fish sauce.
Check the noodle package rather than guessing. Rice noodles vary in width and thickness. Cooking them too long can leave them fragile and mushy, so taste a strand near the minimum time listed and drain as soon as it is pleasantly tender.
Keep fresh toppings separate until serving. Herbs and sprouts wilt in hot broth, so set them out at the table rather than cooking them in the pot. This also lets each person choose how much lime, chile, and sauce to add.

Serving Suggestions

Serve the soup as a complete meal in wide, deep bowls, with noodles and chicken at the bottom and plenty of hot broth poured over them. Put extra herbs, sprouts, lime wedges, and sliced chile in small dishes so the toppings stay fresh. A squeeze of lime brightens the broth; add it a little at a time, since too much can overpower the spices.

Hoisin and sriracha are optional table condiments rather than required broth ingredients. Hoisin adds sweetness and a concentrated savory note, while sriracha brings heat. Some people prefer to stir either sauce directly into the soup; others dip a piece of chicken into a little sauce on the side. If you are serving a group, offer both and let diners adjust their own bowls.

Variations

Use beef instead of chicken: For a quicker variation, use thinly sliced beef sirloin or another tender cut. Keep the spiced broth simmering without the chicken, then add the beef slices to individual bowls and pour the boiling-hot broth over them. For food safety, cook whole cuts of beef to 145°F (63°C) with a 3-minute rest, as measured with a food thermometer; thin slices may need to be simmered in the broth until they reach that temperature. Their texture will be firmer than beef served rare in some styles of pho.

Make it vegetarian: Replace the chicken and water with 10 cups (2.4 L) vegetable broth, and replace the fish sauce with 1½ to 2 tbsp (22 to 30 ml) soy sauce. Simmer the toasted spices, onion, and ginger in the broth for 30 minutes, then strain and season to taste. Add pan-seared tofu, sliced mushrooms, or both to the bowls. The result is lighter and more vegetable-forward than the chicken version.

Adjust the spice level: Leave the red chile out of the shared platter for a mild soup, and offer sliced chile or chile sauce at the table. For a warmer broth, add one thin slice of fresh ginger or a small piece of chile while it simmers, then taste before adding more. Avoid adding a large amount of hot sauce to the whole pot; it can mask the broth’s aromatic spices and is difficult to correct.

Storage and Reheating

For the best texture, store the broth, chicken, noodles, and fresh toppings separately. Refrigerate cooked components within 2 hours in covered containers. The broth and chicken keep for 3 to 4 days in the refrigerator; cooked noodles are best within 2 days because they can soften and stick together. Keep herbs, sprouts, and cut lime separate, and discard them if they become slimy or spoiled. Do not leave the soup at room temperature for more than 2 hours.

Reheat the broth and chicken on the stove until steaming hot, stirring occasionally. USDA FSIS guidance says leftovers should reach 165°F (74°C); check the chicken and broth with a food thermometer. Reheat only the amount you plan to eat. Warm the noodles briefly in boiling water or in a bowl of hot water, drain, and add them to the serving bowl before ladling in the broth. Freeze broth and chicken in airtight freezer containers for up to 3 months for best quality; thaw in the refrigerator and reheat thoroughly. Freeze noodles separately only if needed, since their texture may become softer.

Frequently Asked Questions

Is this the same as pho?

This is a home-style chicken rice noodle soup inspired by pho, which is commonly served with rice noodles, broth, herbs, and toppings. Pho recipes vary by region, household, and protein, and some traditional broths simmer for much longer. This version uses a shorter chicken simmer, so it is practical for a weeknight while retaining familiar aromatic flavors.

Can I use fresh rice noodles?

Yes. Fresh rice noodles need less cooking than dried noodles and may only need a brief dip in hot water to loosen them. Follow the package instructions, taste for tenderness, and drain them before placing them in bowls. Avoid boiling them for the full time intended for dried noodles, or they may break apart.

Why is my broth cloudy?

A rolling boil, vigorous stirring, or foam left in the pot can make broth cloudy. Skimming early foam and keeping the liquid at a gentle simmer helps, but cloudiness does not by itself mean the broth is unsafe. Straining it through a fine-mesh strainer removes spice pieces and other solids, though it will not always make the liquid completely clear.

Can I make the broth ahead?

Yes. Cook and strain the broth, then refrigerate it with the chicken in separate covered containers within 2 hours. It keeps for 3 to 4 days refrigerated. When ready to serve, reheat the broth and chicken to 165°F (74°C), cook fresh noodles, and add the herbs and sprouts just before eating.

What can I use instead of Thai basil?

Regular sweet basil is a convenient substitute and works well with the lime and cilantro, although its aroma is milder and slightly different. If you cannot find either type, use extra cilantro and scallions rather than leaving the bowl without fresh herbs. The fresh toppings are added at the end, so there is no need to cook them.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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