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soul warming chicken pho recipe

Chicken Pho

This soul-warming Vietnamese chicken pho features a delicate broth infused with ginger, lemongrass, and fish sauce. Tender chicken and rice noodles form the base, while fresh garnishes like bean sprouts, chilies, and lime add brightness and texture to this comforting yet exotic soup.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 people
Course: Soup
Cuisine: Vietnamese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pints low-fat chicken broth
  • 4 ounces raw chicken sliced in strips
  • 1 stalk lemongrass chopped
  • 1 piece gingerroot
  • 1 lime cut into wedges for serving
  • 1 garlic clove crushed
  • 1 red chili pepper finely sliced
  • 2 ounces rice noodles
  • 2 ounces bean sprouts blanched in boiling water
  • 2 tablespoons fresh coriander chopped (cilantro)
  • 3 tablespoons fish sauce
  • 4 spring onions chopped
  • 1 ounce ginkgo nuts crushed

Equipment

  • Large pot
  • Strainer
  • Serving bowls

Method
 

  1. Cook rice noodles in boiling salted water for about 4 minutes until tender but still with a slight bite. Strain and set aside.
  2. Sauté the gingerroot over low heat for 15 minutes to release its oils. Allow to cool, then slice thinly.
  3. In a large pot, combine the sliced ginger, crushed garlic, chopped spring onions, fish sauce, and chopped lemongrass with the chicken broth. Simmer gently for 45 minutes to infuse the flavors.
  4. Strain the broth to create a clear soup base, reserving the liquid.
  5. Add the raw chicken strips to the strained broth and simmer for 10 minutes, or until the chicken is fully cooked but still tender.
  6. Reheat the noodles by pouring boiling water over them, then drain thoroughly.
  7. Divide the noodles between serving bowls and pour the hot chicken broth and meat over them.
  8. Garnish each bowl with slices of red chili pepper, blanched bean sprouts, crushed ginkgo nuts, and chopped fresh coriander.
  9. Serve with lime wedges on the side for squeezing over the soup just before eating.

Notes

For the most authentic flavor, don't rush the broth-making process—those 45 minutes of simmering are essential for developing depth. If you can't find ginkgo nuts, they can be omitted without significantly affecting the dish. The garnishes allow each person to customize their bowl to taste, so set them out separately and let everyone add according to preference.
Store leftover pho broth separately from noodles and garnishes in the refrigerator for up to 3 days. Reheat the broth until steaming before combining with fresh noodles and toppings.