• Course


  • Prep time

    30 Mins

  • cook time

    3 Hours

  • servings


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  • 1 yellow onion, halved
  • 1-inch  piece ginger, halved
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • ¾lb whole chicken
  • 1 daikon, peeled & diced
  • 1 cup chicken broth
  • salt & pepper, to season


Optional Toppings

  • limes, quartered
  • chilis
  • Thai basil

product used in the recipe

Organic Traditional Pho Rice Noodles

  • 1

    Broil yellow onion and ginger root for 10-15 mins until both have charred edges.

  • 2

    Toast coriander seeds and fennel seeds in a small pan on stove for 1-3 mins until there's a toasty aroma. Add to a cheesecloth and tie tight with butcher's twine.

  • 3

    Add chicken to a large soup pot and cover with water. Bring to a boil, remove chicken, and pour out water.

  • 4

    Add chicken back to soup pot and cover with fresh water. Add roasted onion, ginger, daikon, and herb bundle. Bring to a boil, then lower to a simmer for 30 mins.

  • 5

    Remove chicken and leave rest for ~10 mins or until cool enough to handle. Continue simmering broth. Once chicken has cooled, shred the meat. Add bones back to soup to cook further.

  • 6

    Add broth and simmer for another 2½ hours. Taste and season, adding more salt if necessary.

  • 7

    Once soup has finished cooking, remove solids, and strain through a fine mesh sieve into another soup pot to remove any small solids.

  • 8

    While soup simmers, mince green onions and cilantro then set aside in fridge.

  • 9

    Prepare noodles per directions on package, less 1 min of recommended soaking time. The noodles will continue to cook in the broth on serving.

  • 10

    Once soup has finished cooking, divide noodles, chicken, green onion, cilantro, fried shallots, and a dash of fish sauce (optional) between 4 bowls. Ladle soup over the top and serve with optional toppings, as preferred.

product used in the recipe

Organic Traditional Pho Rice Noodles

Instruction video