Basic Vietnamese Chicken Pho

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This basic Vietnamese chicken pho recipe is a delicious and comforting dish that is perfect for any time of the year. Made with aromatic herbs, tender chicken, and flavorful broth, it is a popular Vietnamese street food that is loved worldwide. The recipe is easy to follow and allows you to customize the toppings and spices to suit your taste preferences. Whether you are a pho enthusiast or trying it for the first time, this recipe will surely satisfy your cravings for a warm and flavorful bowl of pho.

Keywords: Vietnamese, chicken pho, recipe, comfort food, customizable

Basic vietnamese chicken pho recipe details

Basic vietnamese chicken pho recipe, recipe Rating: 4.7
Number of votes:114

If it’s worth doing, a man can do it himself. That includes restaurant-style pho.
Ready in: 50 mins

Ingredients

Serves: 4

• 8 ounces dried rice noodles
• 8 cups chicken broth
• 2 chicken breasts, thinly sliced
• 1/2 cup sliced mint leaves
• 1/2 cup chopped cilantro
• 1/2 cup chopped Thai basil leaves
• 2 cups bean sprouts
• 2 red chiles, seeded and thinly sliced
• 1/2 cup Asian shallots, fried
• 1 lime, quartered, to serve
• Fish sauce, to serve

Preparation method

Prep: 10 mins | Cook: 10 mins | Extra time: 30 mins, soaking

1. Soak rice noodles in warm water for 30 minutes until softened. Bring chicken broth to a boil in a saucepan over medium heat, then reduce heat and let it simmer.
2. Bring another saucepan full of water to boil over high heat. Lower a sieve into the pan. Place a quarter of the soaked noodles in the boiling water and cook for about 10 seconds, then remove with the sieve; place in large serving bowl. Repeat with remaining noodles, ending with four bowls of cooked noodles.
3. Boil the chicken pieces in the sieve in the hot water for about 2 minutes until no longer pink in the middle. Do this in batches if necessary.
4. Distribute chicken over noodles, cover with hot chicken stock, and top with fresh herbs, sprouts, chiles, and shallots. Serve with lime and fish sauce.