My Chicken Pho Recipe: Easy Authentic Vietnamese Comfort Food

In a large pot, add chicken stock, minced garlic, ginger, lemongrass, and the white parts of the green onions.

If using, add star anise pod and cinnamon stick.

Bring to a gentle boil, then reduce heat and simmer for 30 minutes to infuse flavors.

Add fish sauce and brown sugar to the simmering broth.

Taste and adjust seasoning as needed – authentic pho broth should be a balance of savory, slightly sweet, and umami flavors.

Continue to simmer for another 15 minutes.

While the broth simmers, cook rice noodles according to package directions, typically soaking in hot water for 6-10 minutes until tender but still slightly firm.

Drain noodles and rinse with cold water to stop cooking and prevent sticking. If using egg noodles instead, cook according to package instructions.

Wash and prep all fresh herbs and garnishes.

Arrange bean sprouts, sliced chilies, herb leaves, and lime wedges on a serving plate. Chop bok choy and set aside.

Add cubed or shredded chicken to the broth and simmer for 5 minutes just to heat through.

Add bok choy to the broth and cook for 1-2 minutes until slightly wilted but still bright green.

Remove and discard star anise and cinnamon stick if used.

Divide cooked noodles between serving bowls.

Ladle the hot broth, chicken, and bok choy over the noodles.

Top with bean sprouts, the green parts of green onions, and allow each person to add their desired herbs and condiments.