Easy Chicken Pho Recipe

Ingredients

• 946 ml (1 quart)low-sodium chicken stock
• 30 ml (2 tablespoons)ginger, cut into thin strips
• 480 ml (2 cups)roast chicken, shredded or roughly chopped
• 30 ml (2 tablespoons)fish sauce
• 120 ml (½ cup)coriander, finely chopped
• 1jalapeño, thinly sliced
• 170 g (6 ounces)dried rice noodles
• as neededlime wedges
• to tastewhite pepper

Instructions

1. 1

   Boil the stock

   Put the chicken stock and ginger in a medium saucepan over high heat and bring to the boil.

2. 2

   Simmer the chicken

   Pull the roast chicken into pieces with your fingers and add it to the stock. Stir in the fish sauce, reduce the heat, cover and simmer for 15 minutes.

3. 3

   Soak the noodles

   Bring a separate pan of water to the boil, then turn off the heat. Add the rice noodles and leave them to soak for 6–10 minutes, or according to the packet instructions. Drain and set aside.

4. 4

   Build the bowls

   Divide the noodles between bowls and top them with the jalapeño and chopped coriander.

5. 5

   Serve with lime

   Ladle the chicken soup over the noodles. Serve with lime wedges and white pepper.

What is chicken pho?

Pho is a Vietnamese noodle soup, commonly served with a savoury broth, rice noodles and fresh garnishes. This quick version uses roast chicken and ready-made stock, so it brings those familiar elements together without the long simmer of a traditional broth.

Leftover chicken makes the soup practical, while ginger, fish sauce, coriander, chilli and lime add layers of fragrance, savouriness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 28g protein, 74g carbs, 2g fat.

The rice noodles provide most of the carbohydrates, while the chicken is the main source of protein. The stock and fish sauce contribute sodium, and the stated nutrition lists little fat. To balance the bowl, serve it with extra vegetables or a side of greens.

The broth’s key ingredients

Ginger: Thin strips release their flavour as they simmer in the stock. Keeping them in the broth gives each bowl a gentle warmth.

Fish sauce: It seasons the soup with savoury depth. Since stocks and fish sauces vary in saltiness, taste the broth before adding any extra seasoning.

Making the most of roast chicken

Leftover chicken: Shred or roughly chop it into bite-sized pieces so it is easy to eat with the noodles. Adding it to the broth lets it warm through and pick up some of the ginger and fish sauce.

Gentle heat: Once the stock boils, lower the heat and cover the pan. A steady simmer warms the chicken without aggressively reducing the broth.

Getting the noodles right

Soaking: The method uses just-boiled water with the heat turned off, rather than cooking the noodles in the soup. Soak them for 6–10 minutes, checking the packet as noodle thickness can affect the timing.

Doneness: Drain the noodles when they are tender but still hold their shape. They will soften further when the hot broth is ladled over them.

Fresh toppings and balance

Coriander and jalapeño: These go on top of the noodles, where they keep their fresh character. Slice the chilli thinly so it is easier to distribute between the bowls.

Lime: Serve wedges alongside the soup and squeeze them in at the table. The citrus brightens the savoury broth; white pepper adds a gentle, warm finish.

Serving the soup

Divide the drained noodles between two bowls, add the fresh toppings and ladle over the hot chicken broth. Serve straight away so the noodles retain their best texture.

For a fuller meal, pair the pho with a simple side of steamed greens or extra fresh herbs. Keep additional lime and white pepper on the table so everyone can adjust their bowl.

Recipe notes & tips

• Taste the broth before serving, as the salt level depends on the stock and fish sauce.
• Slice the ginger thinly so it releases flavour during the short simmer.
• Check the noodles while they soak and drain them as soon as they are tender.
• Keep the noodles separate from the broth until assembling the bowls.
• Offer the lime wedges at the table so each person can season their own serving.

Variations

• Add mushrooms: Simmer sliced mushrooms in the broth until tender.
• Use extra greens: Add spinach or pak choi to the hot broth just before serving.
• Adjust the chilli: Serve sliced jalapeño separately for milder bowls.
• Try a different herb: Use Thai basil in place of some or all of the coriander.
• Make it more filling: Add extra shredded roast chicken to each bowl.

Common mistakes to avoid

• Boiling the chicken hard: Lower the heat after adding it so the broth simmers gently.
• Over-soaking noodles: Check them from 6 minutes and drain once tender.
• Cooking noodles in the soup: Soak them separately to keep the broth clear and easier to portion.
• Adding all the chilli at once: Start with a little and let diners add more to taste.
• Skipping the final taste: Check the broth before serving and adjust with lime or white pepper.

How to store

Store leftover broth and chicken separately from the noodles and fresh toppings in airtight containers in the fridge for up to 3 days. Reheat the broth and chicken until piping hot, then soak fresh noodles or reheat the cooked noodles briefly in hot water before assembling.

Frequently asked questions