If you’re searching for a meal that’s as comforting as it is beneficial for your health, chicken pho deserves a spot on your table. This iconic Vietnamese soup brings together a delicate, aromatic broth with tender chicken, fresh herbs, and rice noodles.
Beyond its delicious flavors, chicken pho is packed with ingredients that support anti-inflammation, making it a perfect choice for anyone looking to nurture their body while savoring a hearty meal.
Why Chicken Pho Supports Anti-Inflammation
The magic of chicken pho lies in its ingredients, many of which are known for their anti-inflammatory properties. The broth starts with a base of ginger and onion, both renowned for their ability to reduce inflammation.
Ginger, in particular, has been used for centuries to soothe digestive discomfort and alleviate pain. When simmered with chicken, these ingredients create a rich, nourishing stock that’s easy to digest and gentle on the stomach.
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Fresh herbs like cilantro, basil, and mint add more than just vibrant flavors to this dish. They are rich in antioxidants and essential nutrients, which help combat inflammation at a cellular level.
Bean sprouts and green onions add a crunchy texture and are excellent sources of vitamins and minerals that support overall wellness.
Key Tips for Making the Best Anti-Inflammatory Pho
Creating a bowl of chicken pho that’s both delicious and health-boosting doesn’t have to be intimidating. Here are some simple tips to get it just right:
- Choose High-Quality Ingredients: Opt for fresh, organic chicken and aromatic vegetables to maximize flavor and nutritional value.
- Simmer Slowly: Allow the broth to cook gently over low heat. This ensures the flavors meld beautifully while extracting the anti-inflammatory compounds from the ginger and onions.
- Season Mindfully: Use fish sauce sparingly and adjust the salt to your preference. You can always add more lime juice or fresh herbs for brightness.
- Substitute with Gluten-Free Noodles: For an extra anti-inflammatory boost, choose brown rice noodles or a gluten-free alternative to reduce potential triggers for inflammation.
Modifications for Special Diets
Chicken pho is incredibly versatile and can be adapted to meet a variety of dietary needs. Here are a few ideas:
- For Vegans or Vegetarians: Replace chicken with tofu or mushrooms and use a vegetable-based broth infused with ginger and lemongrass.
- Gluten-Free: Stick with gluten-free rice noodles and double-check that your fish sauce is gluten-free.
- Low-Carb: Substitute rice noodles with spiralized zucchini or shirataki noodles for a lighter, low-carb option.
- Spice Sensitivity: Omit jalapeños if you’re sensitive to nightshades or prefer a milder flavor profile.
Elevate Your Chicken Pho Experience
This dish isn’t just a meal—it’s an experience. Serve your chicken pho with an array of garnishes, allowing each person to customize their bowl to their liking.
Popular add-ins include lime wedges, bean sprouts, torn herbs, and sriracha sauce. These toppings enhance the broth’s flavor and provide additional nutrients that support anti-inflammation.
For a reliable option when shopping for ingredients, brands like Annie Chun’s and Thai Kitchen offer quality gluten-free rice noodles and fish sauce, ensuring that your pho stays both authentic and nourishing.
A Balanced Meal with Endless Benefits
Chicken pho is more than just a comforting bowl of soup—it’s a powerhouse of anti-inflammatory ingredients that work together to support your body’s health. So grab a spoon and dive into this delicious, healing dish that’s as good for your soul as it is for your health.
Anti-Inflammation Chicken Pho Recipe
Equipment
- Large stockpot (8-quart or larger)
- Fine-mesh sieve
Ingredients
Broth:
- 1 4-5 lb chicken quartered, backbone reserved
- 2 yellow onions peeled and halved
- 1 2-inch piece of fresh ginger peeled and smashed
- Kosher salt to taste
- 2 tsp light brown sugar
- 5 qt water
- 1/4 cup fish sauce plus extra for serving
Toppings and Garnishes:
- 1 lb dried brown rice noodles
- 1 bunch green onions green parts thinly sliced
- 2 cups mung bean sprouts
- 2 jalapeños thinly sliced (optional, if tolerated)
- Torn basil cilantro, and mint leaves
- Lime wedges for serving
- Sriracha sauce optional
Instructions
- Prepare the Broth: In a large stockpot, combine chicken pieces, onions, ginger, 2 tsp salt, brown sugar, and water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 1 hour, skimming off impurities from the surface. Add more water as needed to keep chicken submerged.
- Shred the Chicken: Remove chicken from the pot and cool until manageable. Shred meat from bones and transfer to a bowl. Return chicken bones and skin to the stockpot.
- Reduce and Strain the Stock: Continue simmering for 1½ to 2 hours. Strain broth through a fine-mesh sieve into another pot and cook over high heat until reduced to 12 cups. Stir in fish sauce to taste. Optionally, cool the stock and refrigerate for up to 3 days.
- Cook the Noodles: Prepare noodles according to package instructions.
- Assemble the Pho: Add half the shredded chicken to the simmering broth and warm through. Divide cooked noodles among six bowls, then ladle broth and chicken over noodles. Top with green onions, bean sprouts, and jalapeños (if using). Garnish with torn herbs.
- Serve: Accompany with lime wedges, extra fish sauce, and Sriracha for personalized seasoning.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.