Chicken Pho
Quick and Easy Chicken Pho (Vietnamese Noodle Soup)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This chicken pho soup is perfect Vietnamese comfort food. It'll warm you up on a cold winter day! This version is also quick and easy to make.

Course: Main, Soup
Cuisine: Vietnamese
Servings: 4
  • 2 tbsp vegetable oil
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger root, finely grated
  • 8 cups high quality chicken broth
  • 3 tbsp fish sauce
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sugar
  • 2 stalks lemon grass, ends cut, outer layers removed and pounded/crushed to release flavour
  • 2 medium boneless skinless chicken breasts (450 g or 16 oz)
  • 300 g or 10.6 oz dry rice stick noddles (bánh phở)
  • 3 stalks green onions, sliced thin
  • 2 cups bean sprouts
  • Small bunch of cilantro
  • 1 lime, cut in 4 wedges
  • 1 chili pepper, sliced thin
  • 12 basil leaves
  1. In a medium pot, heat the oil on medium to medium high.

  2. Sauté the shallots, garlic and ginger until the shallots start to soften.

  3. Add the chicken stock, fish sauce, salt, pepper, sugar and crushed lemon grass.

  4. Add the chicken breasts and increase the heat to high.

  5. Once the broth starts to boil, reduce the heat to medium and simmer for about 20 minutes or until the chicken is cooked through.

  6. While the stock is simmering, use a kettle to boil about 1.5 litres of water.

  7. Place the dry noddles in a large bowl and cover with the boiling water.

  8. Once the noddles soften (after about two minutes), drain the noddles and set the bowl aside.

  9. Once the chicken is cooked, turn off the heat, remove the chicken from the pot and shred into large pieces using a fork.

  10. Using a sieve, strain the broth into a bowl with a spout.

  11. Place four large soup bowls on the counter.

  12. Divide the noodles equally into the four soup bowls.

  13. Add the shredded chicken to the bowls.

  14. Divide the garnishes equally amongst the four bowls and pour in the strained broth over all the ingredients.

  15. Serve the soup hot with a side the chili garlic sauce or other favourite hot sauce.