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Chicken pho

Serves  4 people
Prep time: 15 minutes
Cooking time: 90 minutes

Try out this easy chicken pho recipe. To save time, don’t bother peeling your ginger or onions - skin on is fine! This recipe gets lots of flavour from the warming spices used, so we don’t recommend skipping them. If you can’t find a spice, check the international aisle at your local PAK’nSAVE.



  • 1 tbsp oil 2 brown onions, halved
  • 5 cm piece of fresh ginger, sliced into 1 cm rounds
  • 1.6 kg whole chicken
  • 3 whole cloves
  • 4 star anise
  • 1 cinnamon stick
  • 2 tsp coriander seeds
  • 1 handful coriander leaves and stems
  • 1 litre low sodium chicken stock
  • 2 tbsp fish sauce
  • ½ tsp sugar
  • Salt and white pepper to taste
  • 400g dried flat rice noodles
  • Optional to serve: shallot, coriander leaves, bean sprouts, lime



View the method
  1. In a deep stainless steel saucepan, heat oil over a medium-high heat. Place your onions and ginger face down in the oil and leave for a few minutes until charred, then turn them over to char the other side. Don’t worry if it seems like they’re burning — it’s all flavour.
  2. Add the chicken, spices and herbs, chicken stock, fish sauce and sugar. Add water to cover the chicken if needed. Bring to a boil, then reduce to a very low simmer and cook for 1 ½ hours. Check every 30 minutes and skim off any fat or foam that rises to the top of the broth.
  3. Once cooked, remove the chicken and strain broth into a clean pot. Season the broth to taste with salt and white pepper, and return it to a gentle simmer to stay warm while you prepare your noodles and chicken.
  4. Strip meat off the chicken and shred with two forks or your hands. Cook noodles according to packet instructions.
  5. To serve, divide noodles into bowls then top with ladles of broth and handfuls of shredded chicken. Add any toppings like sliced shallots, coriander leaves, bean sprouts or a squeeze of fresh lime juice and enjoy.
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