Chicken Pho Recipe
Few dishes capture the soul of Vietnamese cuisine quite like pho. This aromatic soup is more than just a meal - it's a complete sensory experience that brings together delicate broths, fresh herbs, and perfectly balanced flavors in one harmonious bowl.
Our version celebrates the essence of traditional pho while keeping things approachably simple. Using our Pure Chicken Stock as the foundation, we build layers of authentic Vietnamese flavors with fresh ginger, garlic, and aromatic herbs. The beauty of pho lies in its simplicity - each ingredient plays a crucial role without overwhelming the others.
The key to great pho is in the details: perfectly cooked chicken that's tender and flavorful, rice noodles with just the right texture, and a broth that's been carefully seasoned with fish sauce to achieve that distinctive umami depth. The fresh garnishes aren't just decoration - they add essential brightness and texture that make each spoonful exciting.
This is comfort food that happens to be incredibly healthy, warming you from the inside while delivering fresh, vibrant flavors. It's the kind of dish that transforms a simple meal into something special, whether you're looking for a quick lunch or a satisfying dinner that feels like a gentle hug in a bowl.
What You'll Need
Serves 2
| Pure Chicken Stock | 500ml |
|---|---|
| Water | 100ml |
| Small Chicken Thighs | 2 |
| Rice Noodles | 80g (cooked) |
| Root Ginger | 20g |
| Spring Onions | 3 |
| Small Red Onion | 1 (soak in cold water for 10 mins) |
| Garlic Cloves | 4 |
| Red Chilli | 1 |
| Fresh Coriander | 1 small bunch |
| Lime | 1 |
| Fish Sauce | To taste |
How To Make It
Poach the chicken in water until firm to the touch (10-15mins). Once cooked, refresh in cold water and leave to one side until ready to use.
Thinly slice the spring onions, ginger, red onion, garlic and chilli and chiffonade the coriander.
In a suitable sized pan defrost the Pure Chicken Stock over a gentle heat. Add the water and bring to a gentle simmer.
Add the ginger and garlic to the stock and continue simmering for 3 mins.
Slice the chicken and also add to the simmering stock.
Reheat the noodles in a pan of simmering water, drain and divide into 2 bowls.
Season the stock with fish sauce to your taste and add the red onion and spring onion.
Ladle the Pho over the noodles and garnish with coriander, chilli and a squeeze of lime.
Chef's Tip
You can make your own variant of this pho by adding other ingredients like radish and green beans or even finely sliced fillet of beef (the hot stock will cook it).
