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Chicken Pho Noodle Soup

Runa Ganguly
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Chicken Pho Noodle Soup RECIPE

The Vietnamese chicken-and-noodle soup called pho is all about the layers of flavor in the rich-tasting broth. The technique here also produces meat that’s supremely tender and tasty.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Pan Asian
  • Simmering
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 2

  1. 3/4-inch sectioned ginger pieces
  2. 2 medium-large green onions
  3. 1 very small bunch cilantro sprigs
  4. 1 1/2 teaspoons coriander seeds
  5. 1 whole clove
  6. 3 1/2 to 4 cups of low-sodium chicken broth
  7. 480 mili litre water
  8. 225 grams boneless, skinless chicken breast or thighs
  9. salt to season
  10. 150 grams dried narrow flat rice noodles
  11. 2 to 3 teaspoons fish sauce
  12. 1/2 teaspoon sugar(optional)
  13. crushed black pepper to season
  14. to garnish (optional)
  15. 4-5 chopped Thai basil leaves
  16. 2-3 thinly-sliced chili peppers
  17. 2-3 like wedges
  18. 3-4 chopped mint leaves
  19. handful of cooked bean sprouts
  20. handful of chopped cilantro


  1. Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife and set aside
  2. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish
  3. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
  4. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons for garnishing
  5. Set the remaining cilantro sprigs aside.
  6. In a heavy bottom pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes.
  7. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.
  8. Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
  9. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt.
  10. Bring to a boil over high heat, then lower the heat to gently simmer.
  11. After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).
  12. Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).
  13. Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain.
  14. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
  15. Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.
  16. When the broth is done, pour it through a fine-mesh strainer
  17. line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.
  18. Season with fish sauce and sugar
  19. now bring the strained broth to a boil over high heat
  20. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds.
  21. Lift the noodles from the pot and divide between the 2 bowls
  22. Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper.
  23. Taste and adjust the broth’s seasoning
  24. Return the broth to a boil and ladle into the bowls. Enjoy with desired toppings or garnish

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Shelly Sharma
Shelly Sharma   Dec-12-2018


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