eats: Chicken Pho

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Until I made this I must confess I’ve never had pho before, I mean NEVER.  Man, I didn’t know what I was missing!  For those who are in the dark like me…pho is a Vietnamese dish consisting of broth, rice noodles, a few herbs, and meat.  Now I know what all the rage & fuss is about – yummers :)  Hubs is a pho connoisseur one might say – when we were dating he’d eat it all the time, but I don’t think he’s had  it in years, well until now!


Chicken Pho #chicken #pho ©2013


So, not to toot my own horn…but…my parents were visiting and concluded that this was the best pho they’ve ever had!!  woot woot – and on my first attempt – I was super stoked you might say ;)  And, in case you were wondering – hubs LOVED it too – but my parents excitement was through the roof, and since I cook for hubs every night I don’t think he was as jumping-for-joy-excited as my hungry parents were – tehehe.  He did conclude it was an “explosion of taste” though – so there ya have it!  Wildly accepted by my family (and me!) – so a definite addition to our regular menus now!!

So, with just a few ingredients – you can make it too – and get rave reviews from your hubs (and if you invite your parents over for some chicken pho you may even get some jumping-for-joy-excitement as well ;)


Chicken Pho

serving size: 6 bowls

This yummy Vietnamese dish with broth, rice noodles, herbs, and meat is sure to fill your belly & be an instant hit to even the pickiest of eaters.


3 chicken breasts
3 quarts chicken stock
1 teaspoon ground ginger
1 (16oz.) package of dried rice noodles (I used these)
2-3 cups chopped cilantro
2 cups chopped green onions
1/4 cup chopped cilantro
4 - 5 shallots; finely chopped
1/2 - 1 teaspoon vegetable oil
1 lime; sliced
1/4 cup chopped green onions
plum sauce


  1. Start by grilling your chicken until the internal temperature reaches 165° F.
  2. Shred the chicken and cover with foil to keep warm, then set aside.
  3. While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
  4. In a third pot, cook your rice noodles according to the package directions.
  5. In a small frying pan, heat the vegetable oil until hot.
  6. Add the shallots to the hot pan and cook until brown and crispy.
  7. While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
  8. Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
  9. Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
  10. Serve each bowl with the assortment of garnishes.


Adapted from The Novice Chef

Chicken Pho #chicken #pho ©2013
Chicken Pho #chicken #pho ©2013
Chicken Pho #chicken #pho ©2013

Looking for more soup?  Make sure you check out these yummy eats too…

Chicken Avocado Soup

Chicken Avocado Soup ©2013


Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup ©2013

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  1. Looks great! I’d probably add fish sauce, bean sprouts, and chili peppers though.

  2. Does it really take 12 cups of broth…would it be possible to just use 8?

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