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Pat the chicken thigh pieces dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the thinly sliced white onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. If the pot seems dry, add another splash of olive oil.

Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth and soy sauce. Add the diced potato cubes and bring the mixture to a simmer. Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.

While the broth simmers, prepare the pho noodles according to package directions. Typically, this involves boiling them in a separate pot of water until al dente, then draining.

Once the chicken and potatoes are cooked, stir in the chopped kimchi into the broth. Taste and adjust seasoning with more salt or soy sauce if needed.

To serve, divide the cooked pho noodles among 4 bowls. Ladle the savory chicken, potato, and broth mixture over the noodles. Garnish generously with sliced green onions and a drizzle of toasted sesame oil. Serve immediately with extra chopped kimchi on the side.


Pat the chicken thigh pieces dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the thinly sliced white onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. If the pot seems dry, add another splash of olive oil.

Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth and soy sauce. Add the diced potato cubes and bring the mixture to a simmer. Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.

While the broth simmers, prepare the pho noodles according to package directions. Typically, this involves boiling them in a separate pot of water until al dente, then draining.

Once the chicken and potatoes are cooked, stir in the chopped kimchi into the broth. Taste and adjust seasoning with more salt or soy sauce if needed.

To serve, divide the cooked pho noodles among 4 bowls. Ladle the savory chicken, potato, and broth mixture over the noodles. Garnish generously with sliced green onions and a drizzle of toasted sesame oil. Serve immediately with extra chopped kimchi on the side.
