Chicken Pho


Make a delicious bowl of noodles in just 20 minutes with this Chicken Pho recipe. It’s quick, simple, refreshing, and—most importantly—delicious.

While beef brisket, finely shaved rare beef, beef meatballs, and even tripe are common ingredients in Vietnamese pho, you may also find chicken pho on the menu.

You don’t necessarily have to make your own stock for chicken-based noodle soups, which is a tremendous convenience.

While the flavor of store-bought beef stock doesn’t really lend itself well to Asian cooking, there are so many good quality chicken stocks available. In addition, I’ve discovered that you may tailor them to suit your own personal taste.

All you’ll need for this recipe is some decent store-bought chicken stock, and the ginger, chiles, fish sauce, and sugar will flavor it.

Noodles plus a few other garnishes are all that’s needed to make a delicious meal in a flash. Within 20 minutes, you may enjoy a delicious Chicken Pho. And it’s fantastic.


  • 12 ounces of dried pho noodles
  • 8 cups of low sodium chicken broth
  • 8 slices of ginger
  • 2 boneless skinless chicken breasts or thighs, thinly sliced
  • 2 red chilies, sliced
  • 1 cup of fresh bean sprouts
  • 2/3 cup of fresh cilantro
  • 2/3 cup of Thai basil
  • 2/3 cup of fresh mint
  • 3 tablespoons of fish sauce
  • 2 tablespoons of oil
  • 1 tablespoon of sugar
  • salt and pepper
  • Lime wedges


  1. Prepare your noodles by boiling a kettle of water. A medium saucepan should also be filled with the stock, ginger, chili peppers, fish sauce, and sugar. 15 minutes of simmering time is sufficient.
  2. Meanwhile, salt and pepper the chicken. Add 2 tablespoons of oil to a skillet and bring it to a boil over high heat. Cook the chicken in a skillet over high heat until done, then remove from heat and set aside.
  3. Boil the noodles according to the package instructions as this is taking place. Take 4 dishes and divide the noodles evenly. The broth and the chicken should be divided among the bowls and garnished with bean sprouts, mint, cilantro, and basil.
  4. Add extra fish sauce, if preferred, and lime juice to taste.
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