Fresh Chicken Pho with Zoodles
A lighter, fresh twist on traditional Vietnamese pho using spiralized zucchini noodles and a homemade chicken broth simmered low and slow for rich, aromatic flavor.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 20 minutes to 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Vietnamese
Ingredients
- Whole chicken (3-4 lbs)
- Onion, halved and charred
- Fresh ginger, sliced and charred
- Star anise (3-4 pods)
- Cinnamon stick (1 medium)
- Cloves (4-5 whole)
- Cardamom pods (2, lightly crushed)
- Fish sauce (3 tablespoons)
- Salt (to taste, start with 1 teaspoon)
- Water (about 12 cups / 2.8 liters)
- Chicken breast or thighs, cooked and shredded
- Zucchini (3 medium, spiralized into zoodles)
- Fresh herbs: Thai basil, cilantro, and mint (a handful each)
- Green onions, thinly sliced
- Lime wedges (for serving)
- Bean sprouts (optional)
- Thinly sliced jalapeño or chili (optional)
Instructions
- Char the halved onion and sliced ginger on a gas burner or under the broiler until blackened in spots, about 5 minutes per side.
- In a large stockpot, combine the whole chicken, charred onion, ginger, star anise, cinnamon stick, cloves, and cardamom pods. Add 12 cups (2.8 liters) of cold water.
- Bring to a gentle boil, then reduce heat to maintain a simmer. Skim foam and impurities every 20 minutes for the first hour.
- Simmer uncovered for 2 to 3 hours until chicken is tender and broth is fragrant.
- Remove chicken with tongs and place on a cutting board. Strain broth through a fine mesh strainer or cheesecloth into another pot or bowl, discarding solids.
- Season broth with fish sauce and salt to taste. Keep broth simmering gently.
- Once chicken is cool enough to handle, shred into bite-sized pieces, discarding skin and bones.
- Spiralize zucchini into noodles (medium thickness). Optionally, briefly toss zoodles in boiling water or hot broth for about 30 seconds to soften slightly.
- Divide zoodles into serving bowls. Top with shredded chicken, fresh herbs, green onions, and bean sprouts if using.
- Ladle hot broth over the bowls to warm noodles and wilt herbs.
- Serve with lime wedges and sliced jalapeño on the side for customization.
Notes
Do not rush the broth simmering to develop deep flavor. Char onion and ginger well but avoid burning. Skim broth regularly to keep it clear. Avoid overcooking zoodles to prevent mushiness; add them to hot broth just before serving or blanch briefly. Store broth, chicken, and zoodles separately for best freshness.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 300350
- Sugar: 3
- Sodium: 700
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
Keywords: chicken pho, zoodles, zucchini noodles, homemade broth, Vietnamese soup, low-carb pho, healthy pho, easy pho recipe