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My Chicken Pho Recipe

My Chicken Pho Recipe

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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40 m servings 521 cals
Serving size has been adjusted!
Original recipe yields 2 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 53
  1. 81 Ratings

Most helpful positive review

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 boi...

Most helpful critical review

It was okay. I had to do a bit of doctoring to make it really taste authentic for me (I've been to Vietnam, eaten a LOT of Vietnamese pho over the years). I used a little less of the ginger an...

Most helpful
Most positive
Least positive

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 boi...

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. O...

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...

A great first recipe to start making Pho. Picked up a Pho season packet from the local Asian market, and had sliced jalapenos and limes ready to add as garnish. Turned out just like I like it.

This was very good and easier than expected. I didn't have any lemongrass, so just added lime instead. I also used more broth - about 8 cups, and next time I will add 1 T of fish sauce, instead ...

I doubled the recipe. Instead of using chicken broth, I substituted Chicken Pho Soup Base. I also added 2 stocks of celery, a green bell pepper, 2 cups of sliced portobello mushrooms during th...

My mom makes chicken pho and I missed having it since moving half way across the country. Husband doesn't like fish sauce, so we used soy sauce instead. Didn't add bok choy, as it added too mu...

Great basic recipe and very easy.. I needed to change it a bit to make it work for my diet.. used vegtable stock instead of chicken stock.. used halved large prawns instead of cooked chicken....

I've been trying to duplicate an Asian soup recipe they serve in the Employee Dining Room at work, and this did the trick. I added celery and carrots to the soup, floated a star anise in it bri...

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