Michael Weldon's chicken pho

Made with aromatic spices and bursting with fresh flavours, Michael Weldon’s chicken pho is easy comfort food that will really hit the spot.



Note: + 20 mins standing time



  • 1 Coles RSPCA Approved Australian Whole Chicken
  • 5cm-piece ginger, peeled
  • 1 birdseye chilli
  • 3 garlic cloves, crushed
  • 1/2 bunch coriander, stems and leaves separated
  • 1 tbs chicken stock powder
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1 tbs coriander seeds
  • 1 tbs fennel seeds
  • 2 tbs fish sauce
  • 250g dried flat rice noodles, prepared following packet directions
  • 1 brown onion, thinly sliced
  • 1 cup bean sprouts
  • 1 birdseye chilli, extra, thinly sliced (optional)
  • 2 limes, halved



Place the chicken in a large saucepan. Pour over enough water to cover. Add the ginger, chilli, garlic, coriander stems, stock powder, cinnamon, star anise, coriander seeds and fennel seeds to the pan. Place over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 20 mins. Set aside, covered, for 20 mins or until the chicken is cooked through.


Transfer the chicken to a plate. Set aside to cool slightly. Use 2 forks to shred the meat, discarding the skin and bones. Strain the broth, discarding solids. Return broth to the pan with the fish sauce and bring to the boil.


Divide the noodles evenly among serving bowls. Top with onion, bean sprouts and chicken. Ladle the broth over the noodle mixture. Top with coriander leaves and extra chilli, if using. Serve with lime halves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.