This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.

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  • Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.

  • Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Nutrition Facts

521 calories; 13.7 g total fat; 107 mg cholesterol; 3270 mg sodium. 54.4 g carbohydrates; 49.8 g protein; Full Nutrition


Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2009
This is pretty great. My improvements based off what I've seen in Vietnamese restaurants which I would highly recommend: 1. Make your own stock. Use raw chicken cut it from the bone and boil the meat and bone for a while. I used about one bone for each cup of broth I needed to make. Since I didn't have enough bones I combined my homemade stock with store-bought stock. 2. Add a star anise while the bones simmer. It makes the soup more savory. 3. Offer cilantro chili paste and lime as garnish options. I would also recommend using a little more bean sprouts and bok choy than this calls for. Some might prefer a little less chicken. If you like your bean sprouts crispy at all only use them as garnish; don't simmer them at all. Read More
(201)

Most helpful critical review

Rating: 3 stars
03/23/2012
It was okay. I had to do a bit of doctoring to make it really taste authentic for me (I've been to Vietnam eaten a LOT of Vietnamese pho over the years). I used a little less of the ginger and added a bit of sinigang which is tart seasoning often used in Asian soups. Read More
(11)
92 Ratings
  • 5 star values: 55
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/06/2009
This is pretty great. My improvements based off what I've seen in Vietnamese restaurants which I would highly recommend: 1. Make your own stock. Use raw chicken cut it from the bone and boil the meat and bone for a while. I used about one bone for each cup of broth I needed to make. Since I didn't have enough bones I combined my homemade stock with store-bought stock. 2. Add a star anise while the bones simmer. It makes the soup more savory. 3. Offer cilantro chili paste and lime as garnish options. I would also recommend using a little more bean sprouts and bok choy than this calls for. Some might prefer a little less chicken. If you like your bean sprouts crispy at all only use them as garnish; don't simmer them at all. Read More
(201)
Rating: 5 stars
10/26/2009
This makes a wonderful complex flavor soup. I had most of the ingredients on hand for this (I live in California and my lemon grass grows in the front yard) and fixed it for dinner tonight. Only thing I didn't have was the bean sprouts and although they would have been a nice addition the soup didn't need them. This soup although intensely flavorful is not particularly spicy - if you are looking for hot slice in some of those green Thai chilis or add some red pepper flakes. I think this would be good over Udon noodles also. Thanks for the recipe! UPDATE: I used homemade chicken stock (simmer the bones from rotisserie chicken in water or chicken broth to cover with vegetable trimmings - carrots onions celery - garlic wine or vinegar covered overnight on low strain). Easy and delicious (salt as desired). Lemon grass should be left in 2" chunks and bruised as it is just for flavor and not to be eaten. Read More
(74)
Rating: 4 stars
12/12/2011
It's a very tasty soup. If you'd like a more "authentic" Vietnamese Pho flavour add a 1/2" piece of cinnamon stick and 1 star anise (hard - starfish shaped)-found in Asian stores) and take them out after soup is done. Read More
(63)
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Rating: 5 stars
12/29/2009
A great first recipe to start making Pho. Picked up a Pho season packet from the local Asian market and had sliced jalapenos and limes ready to add as garnish. Turned out just like I like it. Read More
(25)
Rating: 4 stars
12/17/2009
This was very good and easier than expected. I didn't have any lemongrass so just added lime instead. I also used more broth - about 8 cups and next time I will add 1 T of fish sauce instead of 2. I've heard adding hoisin sauce to pho is great so I'll do that next time as well. Read More
(23)
Rating: 4 stars
03/02/2010
My mom makes chicken pho and I missed having it since moving half way across the country. Husband doesn't like fish sauce so we used soy sauce instead. Didn't add bok choy as it added too much to the soup. Instead just added a few leaves of fresh basil for garnish. Leave jalapeno slices lime slices Hoisin sauce and hot sauce (Sirachi) on table if individuals want to use them to change taste according to their preferences (which is typical for Pho dishes). Read More
(21)
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Rating: 5 stars
11/06/2011
I doubled the recipe. Instead of using chicken broth I substituted Chicken Pho Soup Base. I also added 2 stocks of celery a green bell pepper 2 cups of sliced portobello mushrooms during the final 5 minutes. Next time I'll half the amount of chicken as it was too much. I served with cilantro the bean sprouts jalapeno lime basil and hot chili sauce on the table to add. I'd been craving pho all day and this is a keeper!! Yum!! Read More
(21)
Rating: 4 stars
01/05/2012
I've been trying to duplicate an Asian soup recipe they serve in the Employee Dining Room at work and this did the trick. I added celery and carrots to the soup floated a star anise in it briefly (too long makes the anise flavor too strong) and added some sliced fresh shiitake mushrooms. I served the green onions and the bean sprouts as a garnish instead of simmering them in the soup to retain their crispness. This was very good and my husband raved about it. Thanks so much for the recipe Miss Ashley. Read More
(13)
Rating: 3 stars
03/23/2012
It was okay. I had to do a bit of doctoring to make it really taste authentic for me (I've been to Vietnam eaten a LOT of Vietnamese pho over the years). I used a little less of the ginger and added a bit of sinigang which is tart seasoning often used in Asian soups. Read More
(11)