READY IN 40 mins

My Chicken Pho Recipe

Read Reviews (33)

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

Directions

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.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 06, 2009

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.

—mlorraine

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Most Helpful Critical Review

Mar 23, 2012

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 and added a bit of sinigang, which is tart seasoning often used in Asian soups.

—heyallie

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50 Ratings

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Oct 26, 2009

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.

—MARGOT

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Dec 12, 2011

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.

—Lew

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Dec 17, 2009

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 of 2. I've heard adding hoisin sauce to pho is great, so I'll do that next time as well.

—KrisMarie

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Dec 29, 2009

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.

—writerwood

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Mar 02, 2010

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 much to the soup. Instead just added a few leaves of fresh basil for garnish. Leave jalapeno slices, lime slices, Hoisin sauce and hot sauce (Sirachi) on table if individuals want to use them to change taste according to their preferences (which is typical for Pho dishes).

—dorkzoe

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Nov 06, 2011

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 the final 5 minutes. Next time, I'll half the amount of chicken as it was too much. I served with cilantro, the bean sprouts, jalapeno, lime, basil and hot chili sauce on the table to add. I'd been craving pho all day and this is a keeper!! Yum!!

—Ms Wendalyn

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Nutrition

Calories
521 kcal
26%

Carbohydrates
54.4 g
18%

Cholesterol
107 mg
36%

Fat
13.7 g
21%

Fiber
9.8 g
39%

Protein
49.8 g
100%

Sodium
3270 mg
131%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

My Chicken Pho Recipe

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 521
Calories from Fat: 124

% Daily Value *
Total Fat 13.7g 21 %
Saturated Fat 3.6g 18 %
** Cholesterol 107mg 36 %
Sodium 3270mg 131 %
** Potassium 607mg 17 %
Total Carbohydrates 54.4g 18 %
** Dietary Fiber 9.8g 39 %
Protein 49.8g 100 %
** Sugars 4.9g
** Vitamin A 41 %
** Vitamin C 49 %
Calcium 19 %
Iron 53 %
** Thiamin 11 %
** Niacin 152 %
** Vitamin B6 41 %
** Magnesium 29 %
** Folate 45 %

* 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.