Vietnamese Chicken Pho recipe - ingredients, nutrition and when to eat it
Rice noodles and crisp bean sprouts are served in a broth simmered with chicken and spices.
Rice noodles and crisp bean sprouts are served in a broth simmered with chicken and spices. Add cilantro and lime to the light chicken broth for a fresh, bright bowl that’s perfect for lunch.
Soups & stews · 40 minutes to cook
Tips: Char the onion first to add a gentle sweetness and roasted aroma to the broth.
Tips: For crisp bean sprouts, add them at the end, after pouring in the hot broth.
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Ingredients (1 serving)
- Chicken thighs — 100 g
- Dried rice noodles — 70 g
- Chicken stock — 350 ml
- Mung bean sprouts — 50 g
- Green onion — 15 g
- Ginger — 5 g
- Onion — 30 g
- Ground cinnamon — 0.5 tsp
- Cloves — 2 pc
- Fish sauce — 1 tsp
- Lime — 0.3 pc
- Cilantro — 5 g
- Salt — 0.5 g