Quick Vietnamese pho

    35 min

    This recipe for quick Vietnamese pho is easy enough to make at home any night of the week using a cooked roast chicken or leftover chicken. Garnish with fresh coriander, bean sprouts, fresh basil and sriracha.

    1 person made this

    Serves: 10 

    • 2.75L chicken stock
    • 1 onion, sliced into rings
    • 2 tablespoons hoisin sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon minced garlic
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon curry powder
    • 1 pinch ground cinnamon
    • 450g rice noodles
    • 1 whole cooked roast chicken

    Prep:10min  ›  Cook:10min  ›  Extra time:15min soaking  ›  Ready in:35min 

    1. Combine stock, onion, hoisin sauce, oyster sauce, garlic, ginger, curry and cinnamon in a saucepan. Bring to the boil; reduce heat and simmer until onions are tender, about 5 minutes.
    2. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
    3. Pull meat from roasted chicken and slice into bite-size chunks. Add to stock. Spoon stock and chicken over noodles.


    You can use soy sauce or fish sauce if you don't have oyster sauce.

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