Chicken Pho (Vietnamese Noodle Soup)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    292

Chicken Pho is a vibrant Vietnamese noodle soup made with a clear, fragrant broth gently infused with spices, chicken and vegetables. Served with rice noodles, fresh herbs, lime and chilli, it is light yet full of flavour, comforting without being heavy and perfect for a satisfying meal any day of the week.

recipe updated Mar 9, 2026

Ingredients

  • Onion icon
    Onion
    300 g
  • Ginger icon
    Ginger
    10 g
  • Rice noodles icon
    Rice noodles
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Red chili icon
    Red chili
    as needed
  • Lime icon
    Lime
    as needed
  • Green onion icon
    Green onion
    as needed
  • Star anise pod icon
    Star anise pod
    5
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Cloves icon
    Cloves
    4
  • Fennel seeds icon
    Fennel seeds
    1 ½ teaspoons
  • Coriander seeds icon
    Coriander seeds
    1 ½ teaspoons
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Chicken thigh icon
    Chicken thigh
    600 g
  • Water icon
    Water
    2 kg
  • Fish sauce icon
    Fish sauce
    2 tablespoons
  • Bean sprouts icon
    Bean sprouts
    as needed
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Frying pan

Step preview

  1. Making the spice mix:
  2. Add the ingredients into a frying pan
  3. Fry until toasted and fragrant - 5 minutes, medium heat
  4. Transfer the spice mix into the appliance bowl and set aside
  5. Making the vegetable mix:
  6. Add oil into the frying pan
  7. Heat until hot - 1 minute, medium-high heat
  8. Then add the next ingredients
  9. Fry on both sides until lightly charred - 2 minutes
  10. Remove from the heat and set aside
  11. Add the ingredients into the appliance bowl, fit the splashguard
  12. Cook until boiling - 10 minutes, 120ºC, speed Off
  13. Then add the charred ingredients and fish sauce
  14. Cook until the meat is tender, pausing the machine, removing any scum and adding water to max line every 30 minutes - 1 hour 30 minutes, 105ºC, speed Off
  15. Strain the broth into a stockpot and remove the chicken
  16. Season the broth to taste
  17. Slice the cooked chicken
  18. Divide the rice noodles between serving bowls and ladle the broth over
  19. Top with cooked sliced chicken and the next ingredients
  20. Serve
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