Quick Chicken Pho

Quick Chicken Pho




10 min


25 min


thinly sliced raw chicken or shredded cooked chicken 1 lb
natural chicken broth-I like Swanson. 64 oz.
cellophane rice noodles 8 oz.
mini yellow and red bell peppers sliced 2-3
thinly sliced onion 1 medium
carrots cut into matchsticks 1 cup
fresh or canned bean sprouts 1 cup
minced garlic 2-3 cloves
Gochujang or Siracha 1 tbsp
fish sauce 1 tbsp
ginger fresh grated or powdered 1 tbsp
soy sauce 1 tbsp
sugar 1 tbsp
coriandor 1/4 tsp
cloves 1/4 tsp
anise pod or powdered anise (Remove pod before serving.) 1 pod or 1/4 tsp
quartered limes 2
fresh basil 1 handful
fresh cilantro 1 handful
sliced red and green chillies 2-3
additional Gochujang or Siracha served on the side

This yummy Chicken Pho comes together in less than 30 minutes. It’s full of homemade flavor, lots of vegetables, rice noodles, hint of spice, squirt of citrus, and fresh herbs. I make it whenever I feel under the weather and it always makes me feel better.

This recipe makes 2-4 servings. I serve it large serving bowls that holds several cups of broth and noodles although you could do it in smaller bowls, this looks more authentic. I ALWAYS use Penzeys Spices. They are the most flavor and fresh I have found.

  1. Dump all of your broth into a large stock pot and put it over medium high heat. I get Swanson Broth. It really is the best!
  2. Add your garlic, sliced onions, carrots, anise, coriander, cloves, soy sauce, ginger, Gochujang (I think this is more flavorful than Siracha in this soup.) and fish sauce. If you are using sliced raw chicken add it to the broth now. If you are using pre-cooked chicken do not put it in until a minute or 2 before you pour the broth over the noodles otherwise it will get over cooked.

    If you don’t feel like cutting up your carrots, just add a bag of shredded carrots from the produce section.

  3. Allow everything in the stock pot to come to a low boil and just leave it for about 10 minutes while you prepare the rest of the ingredients.
  4. Break your noodles into equal sized chunks and put them in large serving bowl.

    These are the noodle I usually get.

  5. Make a plate to serve on the side of the basil, cilantro, sliced chillies and lime. That way everyone can doctor their own bowl their own way. I like lots of chillies, herbs, and lime with and extra Gochujang! YUM!!!!
  6. When the broth is ready, ladle several cups of broth into each of the bowls.
  7. Squeeze a little lime into each bowl.
  8. It’s dinner time! Serve with chopsticks for a real authentic feel.


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