Thursday, April 26, 2012

Quick Vietnamese - Style Chicken Pho

My husband, kids and I have been into the spicy Vietnamese soups (pho) lately in a BIG way.  I am suffering with a lousy head cold today so I thought a chicken pho was in order for dinner tonight!  This is super simple and while you can go more elaborate and make your own stock, using a low-sodium chicken stock is perfectly acceptable.  I had chicken thighs which Greg browned for me and then I thinly sliced, and I had my own stock in the fridge already...this made the pho really quick to make!

2 cups of thinly sliced, cooked chicken
8 cups chicken stock
1/2 white onion, thinly sliced
1/2 - 3/4 tsp Chinese 5 Spice powder
2 tbsp fish sauce
2 tbsp sugar (I used 1 tbsp agave syrup)
Thinly sliced shiitake or porcini mushrooms (optional)
1/2 lb dried rice noodles
 1/2 cup of chopped, fresh cilantro
4 green onions, thinly sliced
1 lime, cut into wedges 
Either sliced red chilies, or sambal oelek sauce
  • Heat the stock in a large pot on medium low heat.  Add the chicken, onion, 5 spice powder, fish sauce and sugar.  If adding the mushrooms, add now.
  • Once the stock is simmering, add the rice noodles and stir well.
  • Serve the stock in a bowl, and top with cilantro, green onions, chilies, and lime wedge squeezed.
  • ENJOY!


  1. Hi there, this is a nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Asian Food

    1. Great that you linked in, thanks