Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
10
Yield:
3 quarts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.

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  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

  • Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.

Cook's Note:

You can use soy sauce or fish sauce instead of oyster sauce, although the soy doesn't add as rich a flavor. You could also skip the curry powder, if preferred.

Nutrition Facts

283 calories; protein 20.4g 41% DV; carbohydrates 40.2g 13% DV; fat 3.4g 5% DV; cholesterol 34.1mg 11% DV; sodium 646.9mg 26% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2020
This quick and easy recipe is delicious! I had leftover pork roast, so I used that instead of chicken. Also, I added cilantro, green onion, and shredded carrots as stir-ins. Will definitely make it again - thanks! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2020
This quick and easy recipe is delicious! I had leftover pork roast, so I used that instead of chicken. Also, I added cilantro, green onion, and shredded carrots as stir-ins. Will definitely make it again - thanks! Read More
Rating: 5 stars
04/09/2018
Quick easy and delicious - nice job! Read More
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