Vietnamese Chicken and Noodle Soup - Pho

    40 min

    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!

    81 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.

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    Reviews in English (58)


    This is pretty great. My improvements, based off what I've seen in Vietnamese restaurants, which I would highly recommend: 1. Make your own stock. Use raw chicken, cut it from the bone, and boil the meat and bone for a while. I used about one bone for each cup of broth I needed to make. Since I didn't have enough bones, I combined my homemade stock with store-bought stock. 2. Add a star anise while the bones simmer. It makes the soup more savory. 3. Offer cilantro, chili paste, and lime as garnish options. I would also recommend using a little more bean sprouts and bok choy than this calls for. Some might prefer a little less chicken. If you like your bean sprouts crispy at all, only use them as garnish; don't simmer them at all.  -  02 Jul 2009  (Review from Allrecipes US | Canada)


    This makes a wonderful, complex flavor soup. I had most of the ingredients on hand for this (I live in California and my lemon grass grows in the front yard) and fixed it for dinner tonight. Only thing I didn't have was the bean sprouts, and although they would have been a nice addition, the soup didn't need them. This soup, although intensely flavorful, is not particularly spicy - if you are looking for hot, slice in some of those green Thai chilis or add some red pepper flakes. I think this would be good over Udon noodles also. Thanks for the recipe! UPDATE: I used homemade chicken stock (simmer the bones from rotisserie chicken in water or chicken broth to cover with vegetable trimmings - carrots, onions, celery - garlic, wine or vinegar, covered overnight on low, strain). Easy and delicious (salt as desired). Lemon grass should be left in 2" chunks and bruised, as it is just for flavor and not to be eaten.  -  03 Jun 2009  (Review from Allrecipes US | Canada)


    It's a very tasty soup. If you'd like a more "authentic" Vietnamese Pho flavour add a 1/2" piece of cinnamon stick and 1 star anise (hard - starfish shaped)-found in Asian stores) and take them out after soup is done.  -  12 Dec 2011  (Review from Allrecipes US | Canada)