Easy-To-Make Vietnamese Pho

This Vietnamese soup, called pho (pronounced ‘fuh’), doesn’t have to be relegated to lunch or dinner. In fact, it’s also commonly eaten as a hearty, satisfying breakfast.

Vietnamese Chicken Pho
Vietnamese Chicken Pho
Servings
4Servings
Servings
4Servings
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Place rice noodles in a large bowl and cover with warm water. Soak for half an hour until soft; drain.
  2. Meanwhile, pour chicken stock into a large saucepan over medium heat and bring to a rolling boil.
  3. Reduce heat and set aside.
  4. Fill another saucepan with water and bring to a boil.
  5. Heat noodles in the boiling water for about 10 seconds, then remove and divide equally among four serving bowls.
  6. Place chicken slices into a sieve and blanch in the boiling water for about two minutes, or until cooked. Discard water.
  7. Place cooked chicken on top of the noodles, then pour chicken stock overtop.
  8. Place cooked chicken on top of the noodles, then pour chicken stock overtop.
  9. Garnish each bowl with lime.
Recipe Notes

Per serving: 455 calories, 24 g protein, 7 g fat (2 g saturated fat), 73 g carbohydrates, 2 g fibre, 35 mg cholesterol, 821 mg sodium