My Chicken Pho Recipe33 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!” - by Miss Ashley
Original recipe yields 6 cups pho
- 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.
- 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.
- Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Amount Per Serving (2 total)
- 521 cal
- 13.7 g
- 54.4 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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 ..." See moremeat 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."
"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 th..." See moreing 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."
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