Asian Food · Soups

Vietnamese Chicken Pho

Vietnamese Chicken Pho
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Serves: 4


2 quarts chicken broth
1-inch piece of ginger, sliced
2 red chilies, sliced
¼ cup fish sauce
1 tablespoon sugar
2 boneless, skinless chicken thighs or breasts, thinly sliced
salt and pepper
2 tablespoons oil  Coupons
12 oz. dried pho noodles
A handful of fresh bean sprouts
A handful of fresh mint
a handful of fresh cilantro
a handful of Thai basil
Lime wedges

Courtesy of @azm032430/


In a pot of water, bring it to a boil to cook noodles. Follow package instructions to cook. Drain and set aside.

In another pot, boil a stock with ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

While watching over your stock pot on the stove, start seasoning your chicken with salt and pepper. Fry your chicken in a skillet, heat cooking oil over high heat. Sear the chicken, and set aside.

Prepare the cooked noodles on 4 bowls. Pour broth on each bowls and place chicken slices on bowls. Garnish with bean sprouts, mint, cilantro, and basil.
Squeeze over some lime juice, and add more fish sauce if desired.

Serve hot and enjoy! #HappyCooking




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