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Homemade Vietnamese Pho

Delicious noodle soup. It's perfect for any occasion, especially chilly cold days! Easily serves 4-5 bowls. What's great is that this pho recipe takes less time to cook since it's chicken; whereas for beef, it can take several hours!

Prep Time: 30

Cook Time: 1

Total Time: 1.5 hours

Yield: 4-5 bowls




  1. *The day before, I prepared shrimp so I had the skin of the shrimp left and saved that for the pho broth. It is optional, but with the shrimp skin - you will get more natural flavors in the broth. I recommend using whole chicken which is very affordable when on sale and then wash and cut into pieces.
  2. You will need a large pot to start cooking the broth. Boil 1.5 gallon of water and add the shrimp skin, cook for about 25 minutes.
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  4. Slice ginger and toss ginger and whole yellow onion into the pot.
  5. Now cook until the pot boils again. When pot boils, put all the chicken inside, salt and sugar and cook for another 25 minutes.
  6. Turn on your toaster oven to 350 degrees F. Grab a handful of star anise and bake for 5 minutes.
  7. Then throw the star anise into the pot and lower the heat and cook for 5 minutes. Add fish sauce and you are ready to serve!
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  9. Now you have to cook the dried noodles. In another large pot, put a gallon of water and boil. Add the dried rice noodles and stir to separate, then cook until the noodles are tender, about 3-4 minutes. Rinse with cool water.
  10. You can remove the chicken breast and shred the chicken now if you would like.
  11. You are now ready to assemble your pho noodles and pour the pho broth on top.

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Enjoy! No added MSG or anything in this homemade version.


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