Vietnamese Chicken Noodle Soup (Pho) Recipe

Vietnamese Chicken Noodle Soup (Pho) Recipe


  • 1.5 litres chicken stock
  • 1 bunch of spring onions, trimmed
  • 2 cm piece of ginger, thickly sliced
  • 1 garlic clove, smashed
  • 1 tbsp fish sauce (or to taste)
  • rice noodles
  • leftover roast chicken
  • caramelised onions
  • garnishes
  • radishes, thinly sliced
  • 2 fat green chillies, thinly sliced
  • beansprouts
  • fresh coriander, chopped
  • Thai basil (or a few Italian basil leaves), chopped
  • 2 limes, quartered


  1. Bring the chicken stock to the boil. Add 3 spring onions, the ginger, garlic and fish sauce. Simmer for 10 minutes and set aside while you assemble the rest of the ingredients.
  2. Cook the noodles according to the packet instructions. Drain.
  3. Chop the chicken into bite-sized pieces.
  4. Thinly slice the rest of the spring onions, together with the chillies, radishes and herbs, keeping each vegetable and herb in separate bowls.
  5. Strain the stock to fish out the infusing ingredients. Return to the pan and bring back to the boil. Check the seasoning.
  6. Divide the noodles among the bowls.
  7. Top with bits of chicken and a dollop of caramelised onion.
  8. Ladle over the hot stock.
  9. Serve with the lime quarters, letting everyone help themselves to the different garnishes. The trick is to take a little at a time so that none of the ingredients become soggy.

Source:Marmaduke Scarlet


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