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chicken pho recipe

Easy Aromatic Vietnamese Chicken Pho

This aromatic Vietnamese chicken pho features a fragrant ginger-lemongrass broth with tender chicken and fresh garnishes, ready in about an hour for a comforting, restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large pot
  • Saucepan
  • Strainer
  • Serving bowls

Method
 

  1. Cook rice noodles in boiling salted water for about 4 minutes until tender but still slightly firm. Drain and set aside.
  2. Sauté gingerroot over low heat for 15 minutes to release oils. Let cool, then slice and add to a large pot with chicken broth, crushed garlic, chopped spring onions, fish sauce, and chopped lemongrass. Bring to a simmer and cook for 45 minutes. Strain the broth to remove solids, then return liquid to the pot.
  3. Add raw chicken strips to the strained broth and simmer gently for 10 minutes until chicken is cooked through.
  4. Reheat reserved noodles by pouring boiling water over them, then drain and divide between serving bowls. Ladle hot broth and chicken over noodles. Garnish each bowl with sliced red chili, blanched bean sprouts, crushed ginkgo nuts, chopped coriander, and a lime wedge.

Notes

Always include a lime wedge for serving to add essential brightness that balances the rich broth.