Easy Vietnamese Chicken Noodle 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 easy Vietnamese chicken noodle pho recipe is a flavorful and comforting dish that will transport you straight to the streets of Vietnam. Made with tender chicken, aromatic herbs, and rice noodles, this dish is perfect for any time of the year. The fragrant broth is infused with spices like star anise, cloves, and cinnamon, creating a rich and satisfying flavor. Whether you're a pho aficionado or trying it for the first time, this recipe is sure to impress.

Keywords: Vietnamese, chicken, noodle, pho, recipe.

Easy vietnamese chicken noodle pho recipe details

Easy vietnamese chicken noodle pho recipe, recipe Rating: 4.7
Number of votes:120

The traditional Vietnamese soup pho (pronounced “Fuh,” rhymes with “Duh”) can be picked up for cheap in a few American cities. Or you can make it at home using this simple recipe.
Ready in: 50 mins

Ingredients

Serves: 4

• 2 chicken breasts, boneless and skinless
• 1 yellow onion, quartered
• 1/2 pound angel hair (capellini) pasta
• Vegetable oil
• 8 cups chicken stock
• 1 (1 1/2-inch) piece ginger root, peeled and thinly sliced
• 4 large garlic cloves, sliced
• Peel of 1 lime, cut into small thin strips
• 1 lime, peeled, cut lengthwise into wedges
• 2 cups bean sprouts
• 1 red onion, quartered lengthwise and thinly sliced crosswise
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh basil leaves, torn
• 1/2 cup cilantro, coarsly chopped
• Sriracha sauce, hoisin sauce for serving

Preparation method

Prep: 20 mins | Cook: 30 mins

1. First, poach the chicken. Place chicken and onion in a skillet and pour in water to cover. Bring to a boil over medium heat, then lower heat and simmer chicken for about 15 minutes until meat is no longer pink in the middle. Remove chicken and reserve cooking liquid. Skin and bone the chicken. Shred the meat.
2. While chicken is poaching, boil a pot of water for the pasta in a large saucepan and bring the 8 cups of chicken stock to boil in another saucepan. When you’ve removed the chicken from its poaching liquid, add the poaching liquid to the pasta pot.
3. Cook the pasta according to package directions, about 4 minutes, until al dente. Drain pasta (discarding pasta water) and coat noodles with a 1 tablespoon vegetable oil.
4. By this time the 8 cups of chicken broth should be boiling. Add the ginger root and the garlic. Lower heat to simmer. After a few minutes, remove ginger and garlic.
5. To serve, place noodles and some shredded chicken in 4 bowls. Squeeze lime wedges over each. Pour the broth over each serving. Serve with bean sprouts, onion, lime peel, mint, basil, cilantro, Sriracha and hoisin sauces.