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Vietnamese Chicken Soup (Pho)

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Member since 2006

Serves | Prep Time | Cook Time


1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil

Soak noodles in very hot tap water.

While noodles are soaking, cut chicken into thin julienne strips.

Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.

Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.

Reduce heat to medium and simmer until chicken is done, about 8 minutes.

Drain noodles and cut into short pieces, about 1-1 1/2 inches long.

Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.

Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

*** more authentic pho broth includes spices such as star anise and cinnamon... and if you want a more authentic taste, there are powders and pastes of pho seasoning.

Pairs Well With


Although this has a definite ethnic title, this recipe is the ultimate chicken soup for my family. It's filling, aromatic and definitely healing!

This recipe is a staple in my home since the first time I made it. It's excellent!

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