How To Make Pho-Style Soup With Chicken (Pho Broth Recipe)

Have you ever tried Pho Soup? It’s SO delicious, it’s a comfort food if you ask me! I’ll show you how I make my Pho-Style Soup with Chicken. I’ve heard it called “Pho Broth” and “Tonkinese Pho Soup” as well. This is not the authentic Vietnamese Pho Soup. I just took the basic recipe and made it into a delicious soup that I enjoy. I’ve included the video instructions at the end of the post if you’d like to see how I made this soup!

Ingredients For My Pho-Style Soup with Chicken

This recipe is quick and easy and the flavors are great together. You need carrots, mushrooms, garlic, cilantro and a green onion or two (depending on how much you want to use for the garnish). The seasonings are powdered ginger, lemon juice, sesame oil and soy sauce. Of course, we need noodles, I use vermicelli rice noodles. I love these so much but they get all over the place when you rip them apart! If you’ve used them before, I’m sure you’re nodding in agreement right now! The last ingredient is a cooked chicken breast that I thinly sliced.

How To Cook A Chicken Breast

The easiest way to cook a chicken breast is to place it in a foil pack on a baking sheet with a little bit of liquid (water, wine, lemon juice); and bake it for about 35-45 minutes in a 425 F oven. (232 C or gas mark 7)

Directions

The first step is to prepare all of your veggies. I thinly sliced the carrots and mushrooms and I chopped the garlic into small pieces. My bunch of cilantro was washed and picked off the stems and I used my kitchen scissors to cut up the green onion. I set aside a little bit of cilantro and the green onion for garnish.

Everything but the chicken and garnishes gets tossed into the pot. I brought this to a boil, covered the pot and simmered the soup for 45 minutes. Depending on how thick you slice your carrots, you may need more or less simmering time. Just check them once in a while and if they are fork-tender, you’re ready to proceed.

Next, I added the rice noodles and gave that a good stir. Once the noodles softened up a little, I covered my pot and let the soup simmer for twelve minutes.

This recipe serves four very hungry people though I think you could stretch it to six servings. For each bowl, arrange some chicken slices, then distribute the veggies and noodles between the bowls. Top them up with broth and garnish with green onions and more cilantro! I like to add extra soy sauce to my soup. Just below, I have some more suggestions for variations and garnishes.

Variations

If you wanted to switch out the chicken broth and chicken slices, you could use:

• Beef broth with thin slices of beef or pork
• Fish broth with any type of fish that you like or seafood such as shrimp
• Vegetable broth, omitting the meat for a vegan alternative

Here are some other ideas you could use to garnish your Pho-Style Soup with Chicken:

• Bean sprouts
• Sliced onions
• Sliced chili peppers
• Thai basil
• Mint
• Lime slices
• Sriracha hot sauce (too hot for me!)
• Hoisin sauce

How To Make Pho-Style Soup With Chicken (Pho Broth Recipe)

Recipe by Rain FrancesCourse: Soups, Main Courses

Servings

4-6

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

This healthy and delicious Pho-Style Soup with Chicken is the perfect comfort food!

Ingredients

• 2 medium carrots, sliced

• 1 pack (227 g, 8 oz) button mushrooms, sliced

• 2 cloves garlic, chopped

• Bunch of fresh cilantro

• Green Onion(s)

• 10 cups (2.5 liters) chicken broth

• Dash ginger

• 1 tbsp (15 ml) lime juice

• 1 tsp (about 6 ml) sesame oil

• 1 tsp (about 6 ml) soy sauce

• 4.5 oz (125 grams) Vermicelli rice noodles

• 1 cooked chicken breast, thinly sliced

Directions

• Prepare your vegetables: slice the carrots and mushrooms, chop the garlic and green onion, rinse the cilantro and pick the leaves off the stems, and keep some aside for garnish. Set the green onion aside for garnish as well.
• Into the pot of chicken broth, add all ingredients except the garnishes and the chicken slices. Bring to a boil, then cover and simmer for 45 minutes until the carrots are fork-tender.
• Add the vermicelli rice noodles to the pot and stir well. Cover and simmer for 12 minutes.
• To serve, place chicken slices into each bowl. Distribute the vegetables and noodles into each bowl evenly then top with broth. Garnish with cilantro and green onions.

Recipe Video Instructions

Notes

• The easiest way to cook a chicken breast is to place it in a foil pack with a little bit of liquid (water, wine, lemon juice); and bake it for about 35-45 minutes in a 425F oven.
• Other garnish ideas: Bean sprouts, sliced onions, sliced chili peppers, Thai basil, mint, lime slices, Sriracha hot sauce, hoisin sauce
• Substitute the chicken broth and chicken slices with either beef broth with thin slices of beef or pork, fish broth with any type of fish that you like or seafood such as shrimp, or vegetable broth, omitting the meat for a vegan alternative.