Vietnamese Chicken and Noodle Soup - Pho

    This dish is Vietnamese inspired. I love pho and used to order it all the time in Vietnamese restaurants, that was until I created this recipe. It's warming, satisfying and really tasty!

    67 people made this

    Serves: 2 

    • 115g dry Chinese egg noodles
    • 1.5 litres chicken stock
    • 2 tablespoons fish sauce
    • 4 cloves garlic, finely chopped
    • 2 teaspoons finely chopped fresh root ginger
    • 1 tablespoon finely chopped lemon grass
    • 5 spring onions, chopped
    • 180g cubed cooked chicken
    • 70g beansprouts
    • 70g pak choi, chopped

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
    2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass and spring onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, beansprouts and pak choi. Cook until heated through, about 5 minutes.
    3. Divide the cooked noodles between 2 large bowls. Pour soup broth over noodles; serve immediately.

    Cook's note

    Use fresh egg noodles to save on cooking time. Alternatively, you could use rice noodles.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate