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Simple and Easy Chicken Pho

Our chicken poh is delicious, delightful, and vibrant. Made with a combination of fresh vegetables and spices such as bean sprouts, onions, ginger, hot chillli peppers, sliced onions, cilantro, whole onions, cinnamon, whole peppercorns, brown sugar, cilantro, and basil leaves, it has a pop that can not be described. It is certainly one of my all time favorite soups. Without a word of a lie, the taste is simply to die for.
Cooking Method ,
Cuisine ,
Difficulty Intermediate
Prep Time: 20 mins Cook Time: 15 mins Rest Time: 15 mins Total Time: 50 mins
Servings 4
Calories 156
Best Season Winter

This is a chicken pho but a beef pho can be made as well. The process is very similar. A few things differ such as cooking the beef in the hot broth. We do have a recipe and video for beef pho though. This soup is equally delicious and gives you a taste of Asian culture. 

We make our pho up in about 30 minutes. You get fast once you do it a few times. It will take you a little longer at first. It is great served up on a winters day or a cool rainy day. Believe me, your family and friends will ask for more and beg for the recipe. It be served up with some garlic bread, a salad, and a nice cup of tea. Watch the video, give it a try, and as always, let us know what you think.

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  • For the Broth:
  • 2 chicken breasts
  • 2 star anise
  • 2 thumb size ginger, cut in half
  • 1 cinnamon stick
  • 1 tablespoon pepper corns
  • 1 whole onion, cut in half
  • Spring onions, 1 stem
  • 6 cups water
  • 1 teaspoon brown sugar
  • Fish sauce to taste
  • Rice stick noodles - one handful or bundle
  • For Garnish:
  • Bean spouts (blanched)
  • Green onions chopped
  • Sliced onions
  • Red chilies (chopped)
  • Cilantro (chopped)
  • Lime basil leaves
  1. Place the onions and ginger slices on the burner of a stove and let them char. Set aside

  2. Heat a pan over medium high heat, place in pepper corns, star anise, and the cinnamon stick. Heat until fragrant. Set aside.

  3. Place the chicken into a pot, pour in water and bring to a boil. Skim the residue off the top.

  4. Lower the heat and put the remaining broth ingredients into pot.

  5. Allow to simmer, with cover, for about 25 minutes.

  6. While the chicken is cooking, boil the rice noodles in a separate pot.

  7. Blanch the bean sprouts and set aside

  8. In the same pot, cook the noodles for 8 to 10 minutes until they are soft and tender. Set aside in prepared bowl.

  9. Once the chicken is cooked, shred it and strain the broth to remove the onions, etc.

  10. Place the broth back into the pot and let it simmer.

  11. To Build the Pho:

  12. Put the cooked noodles in a serving bowl. Top with chicken and bean sprouts.

  13. Then chilies, basil, cilantro, spring onions, and pour the hot soup over it. Add a squeeze of lime.

  14. Serve and enjoy.

Nutrition Facts

Serving Size 1 cup

Servings 4

Amount Per Serving
Calories 156kcal
% Daily Value *
Total Fat 2g4%
Cholesterol 46mg16%
Sodium 200mg9%
Total Carbohydrate 23g8%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.

Keywords: soup, chicken pho, vietnam food,
David Hood
A Food Blogger

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Hey, I’m David Hood And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious foodHappy Cooking! 

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