Vietnamese Chicken Pho Soup

Vietnamese Chicken Pho Soup


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This is one of my favourite soups in winter. Unlike more traditional pho which takes hours to make, this one is ready in under an hour.


Serves: 4 

  • Stock
  • 4 cups chicken stock
  • 4 cups water
  • 1cm fresh ginger, cut into matchsticks
  • 1 cinnamon stick
  • 2 star anise
  • 25g green cardamom pods
  • 1/2 teaspoon coriander seeds, toasted
  • 1-2 tablespoons fish sauce
  • 250g rice noodles
  • 200g cooked, shredded chicken
  • To serve
  • 120g fresh coriander
  • 50g fresh mint
  • 1 cup bean sprouts
  • 1 jalapeno chilli, sliced
  • 1 lemon, quartered
  • 1/3 cup Hoisin sauce

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a saucepan, combine stock, water, ginger, cinnamon, star anise, cardamom, coriander seeds and fish sauce. Bring to a boil, reduce heat and simmer 10-15 minutes. Strain, discard the solids and return to the heat.
  2. Meanwhile, place rice noodles in a bowl and pour boiling water over them. Let stand 5 minutes or until soft. Drain.
  3. Add the chicken to the simmering stock. Divide the noodles between four bowls and ladle over the stock. Each guests chooses from the herbs to add to their bowl. Serve immediately.

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