Serves 4


  • Chicken Bones, 200 grams
  • Chicken Feet, 150 grams
  • Red Onion, 40 grams (chopped roughly)
  • Ginger, 10 grams (sliced)
  • Coriander Seed, 1 tablespoon
  • Cloves, 4
  • Star Anise, 2
  • Coriander Stems, 20 grams
  • Sugar, 1 tablespoon
  • Fish Sauce, 1 tablespoon
  • Chicken Stock, 1 litre
  • Water, 500ml
  • Vietnamese Pho Rice Noodles (dried), 350 grams
  • Chicken Breast, 500 grams (sliced)
  • Spring Onion, 20 grams (chopped thinly)
  • Coriander Leaves, 20 grams (chopped thinly)
  • Bean Sprout, 50 grams
  • Onion, 50 grams (thinly sliced)


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in chicken bones, red onion, ginger, coriander seeds, cloves, star anise, coriander stems, sugar, fish sauce, chicken stock and water. Bring contents to a boil and simmer for 10 minutes.
  2. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
  3. After 6 hours, strain the broth through a strainer and return the strained broth to the inner pot. Place the inner pot back on the stove and bring contents to a boil.
  4. When boiling, add pho rice noodles, sliced chicken breast, spring onion, coriander leaves, bean sprouts and red onion. Let it continue simmering for 10 minutes.
  5. Portion in a bowl with the garnishes. Enjoy!  



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.