Homemade Spicy Chicken Pho

Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Pepper Geek takes part in various affiliate programs. This means that purchases through our links may result in a commission for us.

While we are fortunate to live close by to a delicious pho restaurant, there’s nothing like making your own homemade version in the kitchen. This spicy chicken pho is the perfect comfort dish for anyone who loves this classic Vietnamese dish, but with a little bit of spice.

Pho may seem intimidating to make at home, but our recipe simplifies the process while maintaining complex flavors and a perfect buildable heat level. You can customize this dish in many different ways and choose your own ingredients and toppings depending on your preferences. 

Recipe Highlights

• A fragrant broth is infused with classic spices that give it the signature pho aroma.
• Charring the onion and ginger adds a bit of smoky flavor without complicating the process too much.
• Bird’s eye chiles bring a bit of heat to the broth, and the level is easily adjustable.
• Bone-in and skin-on chicken thighs create a rich and flavorful broth while also providing the shredded tender meat for the soup itself.
• You can freeze the broth ahead of time and have homemade pho ready whenever the craving strikes.
• The recipe is easy to make and being homemade, you know exactly what ingredients are going into it.

Ingredients Needed

• Yellow onion: Halved and charred under the broiler to bring out natural sweetness and add a subtle smokiness to the broth.
• Fresh ginger: A large chunk left unpeeled and charred alongside the onion. The skin protects the ginger while adding depth.
• Coriander seeds: These provide warm notes that are essential to authentic pho. Toasting them releases their aromatic oils.
• Fennel seeds: Add a subtle licorice-like sweetness that balances the other spices. A little goes a long way.
• Star anise: These pods give pho its distinctive, slightly sweet anise flavor that makes the soup flavor and smell recognizable. 
• Black peppercorns: Whole peppercorns infuse slowly without making the broth harsh.
• Bone-in, skin-on chicken thighs:  The bones add body and richness to the broth, while the skin contributes extra flavor. Thighs stay moist and tender during the long simmer.
• Fresh cilantro: A whole cup of loosely packed cilantro simmers in the broth, adding fresh notes throughout.
• Fish sauce: This condiment adds savoriness that salt alone can’t achieve. Adjust to taste at the end.
• Light brown sugar – Balances the fish sauce and adds subtle sweetness. You can adjust this along with the fish sauce to perfect your broth.
• Bird’s eye chiles – These small but mighty chiles pack serious heat. Slicing them open releases their spicy oils into the broth. The longer they simmer, the spicier your soup will be.
• Flat rice noodles – Also called banh pho, these silky noodles are traditional for pho. They come in various widths—choose your favorite.
• Optional garnishes – Fresh bean sprouts, sliced jalapeños, Thai basil, lime wedges, extra bird’s eye chiles, crispy fried shallots, and sriracha let everyone customize their bowl.

How to Make Spicy Chicken Pho At Home

Preheat the broiler to high. Place the halved onion and ginger chunk on a rack and broil until nicely charred, about 10-15 minutes. This step is essential. The charring creates a depth of flavor that defines great pho.

Toast the spices in a dry soup pot over medium-high heat. Add the coriander seeds, fennel seeds, star anise, and black peppercorns, stirring frequently until fragrant, about 3 minutes. No oil needed! Dry toasting brings out the essential oils in the spices.

Build the broth by adding the charred onion and ginger to the pot, along with the chicken thighs, cilantro, fish sauce, brown sugar, and water. Bring everything to a boil, then cover and reduce to a gentle simmer for 1 hour.

Remove the chicken and shred it with two forks. While shredding, add the bird’s eye chiles to the soup and let everything simmer (covered) for another 15 minutes. This is when the heat develops. Remember, the longer the chiles simmer, the spicier the broth becomes.

Season the broth with salt, plus any extra fish sauce and sugar as desired. This is your chance to balance the flavors to your liking.

Strain out all the solids, then skim away any remaining scum from the top of the broth with a spoon for a clean, clear finish.

Cook the rice noodles according to package instructions. Distribute the noodles and shredded chicken between your serving bowls, ladle over the hot broth, and add your favorite toppings to serve.

Storage and Serving

The chicken and broth will keep well in the refrigerator for up to 4 days, stored together or separately in airtight containers. The flavor actually deepens after a day as the spices continue to meld, so don’t be afraid to make this ahead of time.

For longer storage, the broth can be frozen for up to 6 months. Defrost it in the refrigerator overnight before reheating on the stovetop or in the microwave. The shredded chicken can be frozen alongside the broth or separately.

Toppings and noodles are best kept separate and prepared fresh when serving. Rice noodles can become mushy if stored in broth, so always cook them just before eating for the best texture.

You can enjoy this spicy chicken pho in various ways:

• Classic style with all the traditional garnishes piled high
• Extra spicy with additional bird’s eye chiles and sriracha
• Light and fresh with extra lime juice and Thai basil
• As a warming breakfast. Thats right! Pho for breakfast is traditional in Vietnam!

For an authentic experience, serve the pho with a plate of garnishes in the center of the table so everyone can customize their bowl. A side of hoisin sauce and extra sriracha is always welcome for those who like to dip their meat or add even more flavor to their broth.

Recipe Tips and FAQs

• For the clearest broth, keep the soup at a gentle simmer rather than a rolling boil. Boiling can make the broth cloudy.
• Don’t skip charring the onion and ginger. This step adds an irreplaceable smoky sweetness to the broth.
• Toast the spices until you can smell them from across the kitchen. This releases their essential oils and maximizes flavor.
• The longer you simmer the chiles in the broth, the spicier the soup will be. If you want to turn up the heat, you can incorporate the peppers earlier.
• Feel free to substitute the chicken thighs for a whole chicken of roughly the same weight if preferred.

Can I make this less spicy?

Absolutely. Simply reduce the number of bird’s eye chiles or add them later in the cooking process for a milder broth. You can also serve extra chiles on the side so spice lovers can add their own heat.

What if I can’t find bird’s eye chiles?

Serrano peppers make a good substitute, though they’re slightly less spicy. Thai chiles work perfectly if you can find them. In a pinch, red pepper flakes can add heat, though the flavor profile will be different.

Can I use chicken breast instead of thighs?

You can, but thighs are recommended because they stay more tender during the long simmer and the bones add richness to the broth. If using breast, consider removing it earlier to prevent drying out.

What type of rice noodles should I use?

Look for flat rice noodles labeled “banh pho” or “rice sticks” at Asian grocery stores. They come in different widths. Medium (about 1/8 inch) is most common for pho, but use whatever you prefer.

Can I make the broth ahead of time?

Yes! In fact, the broth tastes even better the next day as the flavors continue to develop. Make it up to 4 days ahead and store in the refrigerator, or freeze for up to 6 months.

Why is my broth cloudy?

Cloudy broth usually results from boiling too vigorously. Keep the soup at a gentle simmer. You should see small bubbles rising, not a rolling boil. Skimming the scum that rises to the surface also helps keep the broth clear.

Yield: 4

Homemade Spicy Chicken Pho

Print

This spicy chicken pho is the perfect comfort dish for anyone who loves this classic Vietnamese dish, but with a little bit of spice.

Prep Time 15 minutes

Cooking Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 large yellow onion (halved)
• 3” chunk of fresh ginger (unpeeled)
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 2 star anise pods
• 1 tsp black peppercorns
• 3lbs bone-in, skin-on chicken thighs
• 1 cup fresh cilantro (loosely packed)
• 2 tbsp fish sauce
• 1 tbsp light brown sugar
• 2 quarts water
• 2 fresh bird’s eye chiles (sliced open lengthways leaving the stems intact)
• 2 tsp salt
• 4-6 portions flat rice noodles (approx. 6-9 oz.)

Optional Garnishes

Toggle ingredient group

• Fresh beansprouts
• Sliced jalapeños
• Thai basil
• Lime wedges
• Bird’s eye chiles
• Crispy fried shallots
• Sriracha

Instructions

1. Preheat the broiler to high. Place the onion and ginger on the rack and broil until nicely charred – for around 10-15 minutes.
   
2. Add the coriander seeds, fennel seeds, star anise, and black peppercorns to a soup pot over medium-high heat. Toast the spices until fragrant, stirring frequently (no oil required). This should take around 3 minutes.
   
3. Add the charred onion and ginger to the pot, along with the chicken, cilantro, fish sauce, sugar, and water.
   
4. Bring everything to a boil, then cover the pot and reduce to a simmer. Leave the soup to cook for 1 hour.
5. Remove the chicken from the pot and shred it with two forks. Meanwhile, add the bird’s eye chiles to the soup and let everything simmer (covered) for another 15 minutes.
   
6. Season the soup with the salt, plus any extra fish sauce and sugar as desired.
7. Strain out the solids, then skim away any remaining scum from the top of the broth with a spoon.
   
8. Cook the noodles are per the instructions on the packaging.
9. Distribute the noodles and shredded chicken between your serving bowls.
10. Ladle over the broth.
11. Add toppings of your choice to serve.

Notes

The longer you simmer the chiles in the broth for, the spicier the soup will be. If you want to turn up the heat, you can incorporate the peppers earlier.

Feel free to substitute the chicken thighs for a whole chicken of roughly the same weight if preferred.

Storage: 

• The chicken and broth will keep well in the fridge for up to 4 days (stored together or separately in airtight containers). 
• Toppings and noodles are best kept separate and enjoyed freshly prepared. 
• The broth can also be frozen for up to 6 months and defrosted in the fridge overnight before reheating in the microwave or on the stovetop.