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Chicken Pho

Chicken Pho

Chicken Pho

Chicken Pho



3 chicken breasts

3 quarts chicken stock

1 teaspoon ground ginger

1 (16oz.) package of dried rice noodles (I used these)

2-3 cups chopped cilantro

2 cups chopped green onions


1/4 cup chopped cilantro

4 - 5 shallots; finely chopped

1/2 - 1 teaspoon vegetable oil

1 lime; sliced

1/4 cup chopped green onions

plum sauce


Start by grilling your chicken until the internal temperature reaches 165° F.

Shred the chicken and cover with foil to keep warm, then set aside. While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.

In a third pot, cook your rice noodles according to the package directions.

In a small frying pan, heat the vegetable oil until hot.

Add the shallots to the hot pan and cook until brown and crispy.

While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.

Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.

Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.

Serve each bowl with the assortment of garnishes.

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