Chicken Pho

The recipe Chicken Pho could satisfy your Vietnamese craving in around 2 hours and 10 minutes. For $5.93 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This main course has 910 calories, 53g of protein, and 37g of fat per serving. A mixture of ginger, rice stick noodles, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a dairy free diet. 152 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Vietnamese Beef Noodle Salad: Pho Tron, I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, and The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth for similar recipes.

Total Time
130 mins
910 calories

Created by Foodnetwork

How to Make It

Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.
Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.
Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine.
Let sit for 1 hour.
For the broth: Coat a small stockpot with canola oil and bring to medium heat.
Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes.
Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.


  • 2 tablespoons brown sugar
  • Canola oil, for pan
  • 1 carrot, julienned
  • 1 gallon chicken stock
  • 1 Fresno chile, sliced
  • 1 cinnamon stick
  • 1/4 cup fish sauce
  • 4 cloves garlic, smashed
  • 1 2-inch piece ginger
  • 1 lime, juiced
  • 2 cups mung bean sprouts
  • 1/2 package rice stick noodles
  • 1/2 cup rice wine vinegar
  • 1/2 cup roasted salted peanuts, chopped
  • 4 scallions, chopped
  • 3 boneless, skinless chicken breast halves
  • 1/4 cup sugar
  • 1 cup sugar snap peas, julienned
  • 1 bunch Thai basil
  • 3 whole star anise
  • 1/2 tablespoon sambal


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