Chicken Pho {Vietnamese Chicken Noodle Soup}

Therese is always professing her love of chicken pho–so much so, that I begged her to create a recipe that could be recreated simply on a weekday for dinner. This is her take on the traditional Vietnamese soup.

Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes


8 ounce rice noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 red bell pepper, cored, seeded and cut into thin strips
1 large knob of ginger (1-inch thick), peeled and sliced
3 star anise
3 whole cloves
2 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
Zest and juice of 2 limes
1/2 cup chopped fresh green onions
2 tablespoons chopped fresh cilantro
4 sprigs basil
Lime wedges, for serving


Bring a medium pot of well-salted water to a boil and cook the noodles , stirring, until just tender, about 3 minutes. Place the snow peas, carrots, and peppers in a colander; drain the noodles in the colander over the vegetables and run under cold water to cool slightly. Divide the noodles and vegetables between 4 bowls and set aside.

Using a piece of cheesecloth, tie together the ginger, star anise, and cloves. Add the sachet to a medium pot along with the chicken stock and bring the mixture to a boil over medium-high heat. Once the broth has come to a boil, reduce heat to low simmer and continue to cook for 5 minutes. Add the chicken to the broth and cook for an additional 5 minutes. Stir in the lime zest and juice.

Remove the sachet from the broth and ladle the broth over the noodles and garnish with the scallions, cilantro, and a sprig of basil per bowl. Serve with the lime wedges for squeezing.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce
What to Eat This Week {Tuesday}: Curry-spiced Chicken Wings with Mango and Arugula Salad
What to Eat This Week {Wednesday}: Steak Tacos with Black Bean Hummus

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