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Vietnamese Pho

Vietnamese Pho is a Viatnamese soup that is very well known for it’s healthy benefits and delicious flavor.

Vietnamese Pho

Rice noodles, organic chicken, spiced broth, mint, basil, cilantro, sriracha, and hoisin sauce, create this widely popular and delectable dish, Pho.

A favorite of my own, I always thought Pho was too complicated to make at home. Boy was I wrong!

Pho is incredibly easy and can be made in a crockpot so all you have to do is set it and forget it.

Serve this recipe with chicken, steak, or vegetables. It’s the perfect comfort meal on a cold day, or when you’re under the weather and need a healthy boost.

This recipe is packed with nutrients and natural collagen from the chicken bones that help to optimize gut, skin, nails, and muscles.

Serve with my kimchi salad for the perfect meal!


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Ingredient Lists:

  • filtered water
  • chicken broth
  • beef broth
  • whole chicken
  • carrots
  • celery
  • onion
  • bay leaves
  • garlic peels
  • ginger
  • whole cloves
  • coriander seeds
  • cinnamon stick
  • whole star anise
  • fish sauce
  • cooked rice noodles
  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro
  • jalapenos
  • sriracha sauce
  • hoisin sauce
  • bean sprout
  • avocado oil
  • salt and pepper
Vietnamese Pho

Vietnamese Pho

Prep Time 10 minutes
Cook Time 13 minutes
Simmer Time 6 hours
Servings 4 people


  • 4 cups of filtered water
  • 2 cups chicken broth
  • 2 cups of beef broth
  • 1 whole chicken
  • 2 carrots, peeled and roughly chopped
  • 2 stocks of celery, roughly chopped
  • 1 onion, peeled and cut in half
  • 2 bay leaves
  • 3 3 garlic peels
  • 2 inch piece of ginger, peeled and roughly sliced
  • 1 tablespoon of whole cloves
  • 1 tablespoon of coriander seeds
  • 1 cinnamon stick
  • 1 tablespoon of whole star anise
  • 1/4 cup fish sauce
  • 1 package of cooked rice noodles
  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro
  • 2 jalapenos, sliced
  • sriracha sauce
  • hoisin sauce
  • bean sprout
  • avocado oil for drizzling
  • salt and pepper to taste


  • Rinse and clean out the chicken. Season the inside and outside with salt and pepper. Place a large pan over medium heat and drizzle the bottom with avocado oil. When the oil is hot, add the chicken and brown both sides. When the chicken is golden brown, remove it and place it in a large crock pot.
  • Next, put the whole clove pieces into the onion and add the onion, garlic, carrots, celery, and whole spices to the pan. Cook for 5-10 minutes on medium heat or until the ingredients are lightly brown and toasty.
  • Place the spices, vegetables, and ginger into a crock pot and pour in water, chicken broth, and beef broth. Make sure the chicken is covered. If the chicken is not covered, add more water. Add the fish sauce, cover, and let it simmer for 6 hours.
  • When the mixture is done simmering, remove the chicken. It should be falling off the bone; then, place it on a cutting board until ready to use and set aside. Take the broth and strain through a fine mesh sieve to discard the whole spices.
  • To serve, place the rice noodles in a bowl and pour broth over the top. Add the sliced chicken and garnish with mint, basil, green onion, bean sprouts, jalapenos, or whatever you desire, and serve with a side of sriracha sauce and hoisin sauce. Enjoy!

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