Chicken pho (authentic Vietnamese chicken noodle soup)

Learn how to make authentic chicken pho (Vietnamese chicken noodle soup) with chef Bobby Chinn, owner of The House of Ho in Soho. Pho (pronounced fuh) is one of Vietnam’s best dishes and most popular street foods. The origin of the name is foggy, but one theory is that it derives from the time the country was under French rule, when the Vietnamese were introduced to pot-au-feu (a French beef stew). Beef pho (pho bo) is the classic version, but chicken pho (pho ga) is popular too.

“Pho, the famous Vietnamese soup full of deep, complex flavours, is one of the world’s great comfort foods,” says Bobby. “I used to eat pho at a great street stall in Hanoi, and was blown away by the flavours and subtlety of it. One day I asked the proprietor if she could teach me. She said, ‘You’re the chef – figure it out yourself!’ So I did. I’d appear at the stall at different times of the day and night for months, watching the process until I’d worked it out. I then introduced things to the dish that my Chinese grandmother taught me about poaching chicken. I hope you find the results as pleasing as I do.”

• The style: “This version of chicken pho is Hanoi-style. The broth is delicately flavoured and milder than the hit-vou-in-the-face taste of pho from Ho Chi Minh City in south Vietnam. If vou want to make this recipe southern-style, double the aromatics and simmer for a little longer.”
• The method: “The way the chicken is poached here may seem unorthodox in British cookery terms, but it results in tender and moist meat that pulls apart easily and doesn’t dry out. When cooling the chicken and/or stock, it’s important to leave it, well covered, in a cold place – a garage, outhouse or shed is ideal. As long as it is heated up and simmered properly before eating, the pho will be safe to eat. If you don’t have any suitable place for it and you want to keep it in the fridge, make sure it has cooled down first before putting it in; or follow the timesaver tip, below, instead. There’s no quick wav to make proper pho. It’s a time-honoured tradition in Vietnam. where cooks will tend to their stock pots for hours on end. Be patient – you’ll be rewarded with a complex broth.”
• The ingredients: “Fish sauce brands vary hugely, so add only a little at first. Taste, then gradually add a splash or two more if you think it needs it. The fish sauce should give saltiness and depth to the broth. but it shouldn’t taste overtly fishy. I like Squid Brand, available from the world food aisle in larger supermarkets, specialist Asian cookshops and online. When serving the pho, be generous with the herbs – they give the soup freshness and extra dimension. It’s a nice idea to put extra herbs and fresh chilli slices on the table, too, with the lime wedges, so people can add more as they eat. if they like.”

Browse more in-depth chef recipe guides. Need pho in a hurry? Try our easy chicken pho.