Vietnamese chicken pho

    2 hours 5 min

    This spicy vegetable noodle soup has strips of tender chicken and is bursting with flavour from the addition of fresh ginger, chilli pepper and lime.

    1 person made this

    Serves: 8 

    • 2 teaspoons sesame oil, divided
    • 1 (10cm) piece fresh ginger, peeled and chopped, or to taste
    • 2.8 litres chicken stock
    • 1 red onion, diced
    • 270g carrots, thinly sliced
    • 1 tablespoon curry powder
    • 1 tablespoon ground ginger
    • 1 tablespoon cayenne pepper
    • salt and ground black pepper to taste
    • 1 jalapeno chilli pepper, finely chopped
    • 6 limes, juiced, divided
    • 250g udon thick noodles
    • 4 chicken breasts, cubed
    • 1 leek, sliced into matchsticks
    • 1 spring onion, finely chopped

    Prep:15min  ›  Cook:1hr50min  ›  Ready in:2hr5min 

    1. Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir fresh ginger in the hot oil for 10 minutes. Pour chicken stock over ginger, cover pot, and simmer for 30 minutes.
    2. Stir red onion and carrots into stock and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt and black pepper to the stock; stir in jalapeno pepper and half the lime juice. Simmer soup over low heat, stirring about every 15 minutes, until flavours have blended, about 1 hour.
    3. Fill a large pot with lightly salted water and bring to the boil. Drop in noodles, a few at a time and return to the boil. Cook uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, 10 to 12 minutes; drain.
    4. Heat 1 teaspoon sesame oil in a pan over medium heat; cook and stir chicken in the hot oil until cooked through, about 10 minutes. Transfer chicken to the soup; stir in sliced leek and spring onion. Simmer for 5 to 10 more minutes.
    5. Portion noodles into each serving bowl; ladle stock over noodles. Add remaining lime juice to each serving.

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    Reviews in English (20)


    Delicious! I added mushrooms also, because we love them and went perfect!  -  14 Jan 2016  (Review from Allrecipes US | Canada)


    This broth was out of this world! I just followed the broth recipe and then threw in brown rice and lentils. I will use this broth base/spice combo repeatedly!  -  14 Oct 2015  (Review from Allrecipes US | Canada)


    Not a lot of depth of flavor for the amount of time it takes to prepare (simmer)  -  13 Apr 2017  (Review from Allrecipes US | Canada)