Chicken Pho

Invite dinner guests to garnish their own delicious noodle soup in this fragrant and flavoursome recipe from Merrilees Parker
By Merrilees Parker
Chicken Pho
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the pho

  • 1.5 litres chicken stock
  • 2 cm piece ginger, grated
  • 4 star anise
  • 5 cm cinnamon sticks
  • 1/2 tsp white peppercorns
  • 2 large chicken breasts
  • 2 tbsp fish sauce
  • 200 g dried vermicelli noodles

To serve

  • 4 spring onions, finely sliced
  • 1 lime, cut into wedges
  • handfuls mint leaves
  • handfuls coriander leaves
  • 75 g bean sprouts
  • Vietnamese chilli sauce
  • fish sauce


1. Pour the chicken stock into a large heavy-based saucepan. Add the ginger, star anise, cinnamon and peppercorns. Bring to a gentle simmer and cook for 20 minutes.

2. Pour boiling water over the noodles and leave to stand for 10 minutes, drain and leave on one side.

3. In the meantime, strain the spices from the stock and return the stock to the pan. Add the chicken and fish sauce. Cook for 5-6 minutes.

4. To serve, divide the noodles between 4 deep bowls. Ladle over the stock and chicken. Serve straight away and invite guests to garnish with the onions, lime, herbs, bean sprouts and seasonings.

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