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Easy Vietnamese Chicken Pho


This is a simple but extremely delicious dish – thin rice noodles in clear chicken broth, topped with shredded chicken, mint, cilantro and spring onions.



  • 1 litre of reduced sodium chicken stock
  • 2 1/2 cups of water
  • 1 small piece of ginger, peeled and halved
  • 3 teaspoons of light soy sauce
  • 2 tablespoons of fish sauce
  • 1/2 pound of Vietnamese rice noodles
  • 2 teaspoons of fresh lime juice
  • 2 cups of shredded cooked chicken breast
  • 1/2 cup of fresh mint leaves
  • 1/2 cup of fresh coriander leaves
  • 1/2 cup of fresh spring onions + lime wedges, for garnish


  1. Combine chicken stock, water, ginger, soy sauce and fish sauce in a large pot over high heat, then cover and bring to a boil.
  2. Bring heat down to low and let it simmer for 10 minutes.
  3. While stock mixture is simmering, place rice noodles in a heat proof bowl and cover it with boiling water.
  4. Let noodles stand for at least five minutes or until they are tender, then separate noodles with a fork and drain well.
  5. Remove ginger from the stock mixture, then stir in the fresh lime juice and allow to simmer one more minute.
  6. Divide noodles equally between two bowls.
  7. Pour stock mixture over the noodles, top with shredded chicken breast and then garnish with mint, coriander and spring onions. Serve with lime wedges.


Barely adapted from: Taste

  • Category: Main Dish
  • Cuisine: Vietnamese
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