Vietnamese Chicken Pho Broth Recipe

How to make Vietnamese Chicken Pho Broth


  1. Heat a grill pan, bbq or chargrill to high. Place the onion and ginger on the grill and cook until very well charred on all sides.
  2. Use your pre-made base chicken stock and place into a saucepan. Add the star anise, cinnamon and coriander stalks. Bring to a very gentle simmer for 30 minutes. You don’t want it bubbling, as a rolling boil, as it will reduce too much. If this occurs, add more water and a chicken stock cube.
  3. Add charred onion and ginger to the pot. Add fish sauce and sugar to taste. It should be a little sweet and a little salty. Strain well.
  4. To make the final broth, remove leaves from bok choy stems and add to pot. Add tofu and carrot then bring to boil. Add cooked chicken, to warm through.
  5. If using rice noodles, prepare as per packet directions.
  6. To serve, ladle the hot broth and ingredients into serving bowls. If using, add the snow peas and rice noodles.
  7. Top with the onion slices, sliced chilli and coriander leaves. Serve with lime wedges.

Tip: The plain broth can be frozen for up to 3 months.