Chicken pho recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 15 minutes
  3. Rating

This Vietnamese soup is a herby, spicy mix of Asian flavours. A delightfully balanced meal.

tried and tested
Chicken pho


  1. 1.5 litres good-quality chicken stock
  2. A knob of peeled fresh ginger
  3. 1 red chilli
  4. 4 tbsp soy sauce
  5. 2 tbsp sweet chilli sauce
  6. 200g dried rice noodles
  7. 400g diced chicken breast
  8. 6 halved baby pak choi
  9. A few fresh mint and basil leaves
  10. 1 sliced red chilli
  11. 3 sliced spring onions


  1. 1. Place 1.5 litres good-quality chicken stock in a large pan with a knob of peeled fresh ginger, 1 red chilli, 4 tbsp soy sauce, 2 tbsp sweet chilli sauce and 200g dried rice noodles. Bring to a boil, add 400g diced chicken breast, then simmer for 4 minutes. For the final minute, remove the ginger and chilli and discard, then add 6 halved baby pak choi to the pan and cover with a lid. To serve, ladle into bowls and garnish with a few fresh mint and basil leaves, 1 sliced red chilli and 3 sliced spring onions.

Nutritional info

Per serving: 413kcals, 26g fat (4.2g saturated), 33g protein, 11.7g carbs, 11.6g sugar, 2.7g salt


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April 3

i found this recipe after searching for gluten free options. i'd like to point that most soy sauce is not gluten free. tamari would need to be used in its place for this recipe to be gluten-free. its looks lovely though and i think i will try it! :)

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