eats: Chicken Pho


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?

  3. What plum sauce did you mean?

  4. I’ve never had this before and am having a hard time finding plum sauce how necessary is it? And how much do you actually put int he bowl?
    Thank you!

  5. Oooooh! This looks so good! Do you add any salt? The broth sounds delish. Doesn’t sound too expensive either!

    • Thanks Clara! Beautiful name – that was my Grammy’s name :) I did not add any salt because of the salt in the chicken broth already. If you were to use low sodium chicken broth though, I probably would add salt then. Hope that helps :) xx

  6. That looks really good! I love how good cilantro tastes in Vietnamese food!

  7. This looks amazing. It reminds me of like Laksa with all that layering but WAY better and without all the heaviness. This is definitely going on the menu next week.

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