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Crispy Chicken-Skin Pho Recipe for Dinner Recipe

This quick and flavorful recipe for Crispy Chicken-Skin Pho brings together the comforting complexity of traditional Vietnamese pho with the indulgent crunch of crispy chicken skin.
Perfect for dinner, this dish features tender chicken, aromatic broth, fresh herbs, and rice noodles for a satisfying and well-rounded meal.
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Cook Time 45 minutes
Course Dinner
Cuisine Vietnamese
Servings 4

Equipment

  • Large rimmed baking sheet
  • Medium pot
  • Heatproof bowl

Ingredients
  

For the Chicken:

  • 1½ pounds skin-on, bone-in chicken thighs (5 to 6 thighs)
  • Kosher salt as needed
  • 2 tablespoons Asian fish sauce
  • 1½ tablespoons soy sauce
  • 1½ tablespoons honey
  • 2 teaspoons toasted sesame oil
  • Finely grated zest of 1 lime
  • ½ to 1 fresh chile seeded and thinly sliced

For the Broth:

  • 6 cups chicken stock
  • 6 thin slices peeled fresh ginger
  • 3 whole star anise pods
  • 2 garlic cloves thinly sliced
  • ½ to 1 fresh chile seeded and thinly sliced
  • 2 teaspoons light brown or granulated sugar adjust to taste
  • 2 teaspoons Asian fish sauce adjust to taste
  • 2 cups sliced Swiss chard leaves
  • 6 ounces rice stick noodles
  • Boiling water

For the Garnish:

  • Fresh basil leaves
  • Fresh cilantro sprigs
  • Thinly sliced white onion
  • Bean sprouts
  • Lime wedges

Instructions
 

  • Preheat the Oven: Set your oven to 400°F.
  • Prepare the Chicken:
    Pat the chicken thighs dry and remove the skin. Flatten the chicken skin on one side of a rimmed baking sheet and sprinkle lightly with kosher salt.
    In a medium bowl, mix fish sauce, soy sauce, honey, sesame oil, lime zest, and chile. Add the chicken thighs to the bowl and coat them thoroughly. Place the chicken thighs on the other half of the baking sheet with any excess liquid, keeping them separate from the skin.
    Roast, turning the chicken occasionally (not the skin), for 25–30 minutes or until cooked through and caramelized. Remove the chicken skin if it begins to char before the thighs are done.
  • Prepare the Broth:
    In a medium pot, combine chicken stock, ginger, star anise, garlic, and chile. Bring to a simmer over medium heat, then reduce to low and simmer for 15 minutes.
    Stir in sugar, fish sauce, and Swiss chard leaves. Allow the chard to wilt in the hot broth. Adjust the taste with additional fish sauce or sugar if needed.
  • Cook the Noodles: Place the rice noodles in a heatproof bowl and cover them with boiling water. Let soak for 5–10 minutes until pliable, then drain.
  • Assemble the Dish:
    Shred or chop the chicken into bite-size pieces. Crumble the crispy chicken skin.
    Divide the noodles into 4–6 bowls. Ladle hot broth over the noodles, then top with shredded chicken, crispy skin, and garnishes like basil, cilantro, onion, and bean sprouts. Serve with lime wedges on the side.

Notes

  • The chicken and broth can be prepared ahead of time, up to 4–5 hours before serving. Re-crisp the chicken skin in the broiler if it softens.
  • Adjust spice levels by adding more or less chile to both the chicken marinade and the broth.
  • This recipe can be easily adapted for larger servings or different proteins like duck or turkey.
Keyword Chicken pho with crispy skin, Crispy chicken soup recipe, dinner recipe, Easy pho recipe, Quick dinner pho, Vietnamese dinner ideas
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