My Chicken Pho Recipe

My Chicken Pho Recipe

39 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Miss Ashley
Recipe by  Miss Ashley

“This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!”

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Ingredients

Adjust Servings

Original recipe yields 6 cups pho

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Directions

  1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
  2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
  3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

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Reviews (39)

Rate This Recipe
mlorraine
155

mlorraine

This is pretty great. My improvements, based off what I've seen in Vietnamese restaurants, which I would highly recommend: 1. Make your own stock. Use raw chicken, cut it from the bone, and boil the meat and bone for a while. I used about one bone for each cup of broth I needed to make. Since I didn't have enough bones, I combined my homemade stock with store-bought stock. 2. Add a star anise while the bones simmer. It makes the soup more savory. 3. Offer cilantro, chili paste, and lime as garnish options. I would also recommend using a little more bean sprouts and bok choy than this calls for. Some might prefer a little less chicken. If you like your bean sprouts crispy at all, only use them as garnish; don't simmer them at all.

MARGOT
60

MARGOT

This makes a wonderful, complex flavor soup. I had most of the ingredients on hand for this (I live in California and my lemon grass grows in the front yard) and fixed it for dinner tonight. Only thing I didn't have was the bean sprouts, and although they would have been a nice addition, the soup didn't need them. This soup, although intensely flavorful, is not particularly spicy - if you are looking for hot, slice in some of those green Thai chilis or add some red pepper flakes. I think this would be good over Udon noodles also. Thanks for the recipe! UPDATE: I used homemade chicken stock (simmer the bones from rotisserie chicken in water or chicken broth to cover with vegetable trimmings - carrots, onions, celery - garlic, wine or vinegar, covered overnight on low, strain). Easy and delicious (salt as desired). Lemon grass should be left in 2" chunks and bruised, as it is just for flavor and not to be eaten.

Lew
56

Lew

It's a very tasty soup. If you'd like a more "authentic" Vietnamese Pho flavour add a 1/2" piece of cinnamon stick and 1 star anise (hard - starfish shaped)-found in Asian stores) and take them out after soup is done.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 54.4 g
  • 18%
  • Protein
  • 49.8 g
  • 100%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 3270 mg
  • 131%

Based on a 2,000 calorie diet

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