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Chicken Pho Soup Bowl
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5 from 1 vote

Chicken Pho Soup Bowl

Pho is a Vietnamese Noodle Soup with rice noodles, spices, broth, and sometimes meat. This recipe uses Chicken. I've also added some non traditional vegetables, carrots and bok choy.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Cuisine: Vietnamese
Keyword: healthy, pho, rice noodle soup, tasty, vietnamese soup
Servings: 6
Calories: 231kcal


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  • Dutch Oven or Deep Kettle


Spices for Pho Spice Sack

  • 3 star anise
  • 4 whole cloves
  • 1 cinnamon stick (3 inch)
  • 1 Chinese black cardamon pod
  • ½ tsp. whole fennel seeds
  • ½ tsp whole coriander seeds

Pho Soup

  • 1 spice sack
  • 10 cups water(2370ml)
  • 1 Large chicken breast or the leftover carcass of a rotisserie chicken. If using the rotisserie chicken make sure there is some meat left on it that can be used in the soup.
  • 1 oz fresh ginger cut in half(30g)
  • 1 med onion cut into thick slices
  • Good quality chicken soup base (Follow instructions for 10 cups of broth)
  • 4 ounces dried rice vermicelli noodles (150g)
  • 4 ounces purple sweet potato noodles(120g)
  • 9 ounces Cooked chicken pieces (250g)
  • 3 cups chopped Bok Choy (9g)
  • 3 med carrots -julienned (128g)
  • scallion tops and chopped cilantro for garnish


Pho Spice Sack

  • Wrap all of the spices in a cheesecloth and tie the top. Don't grind the spice or use ground spices as they will leak out of the sack and stay in the soup.
  • Alternately, Use the spice sack from the Chicken Pho Soup Bowl Base. (click here to purchase on amazon)

Chicken Pho Soup Bowl

  • Soak the rice and purple sweet potato noodles in cold water while you prepare the soup base. (click here to purchase rice noodles) The purple sweet potatoes may be hard to find so use all rice noodles if you can't find the purple sweet potato noodles.
  • Grill the onion slices and Ginger pieces in a grill pan with a little oil, until having char marks on both sides.
  • In a dutch oven add the water and chicken soup base. If you use the Chicken Pho Bowl Base shown above: use 130g of the base.
  • Add the onions, ginger, chicken carcass, or chicken breast and one spice sack.
  • Bring to a boil and then simmer for 30 minutes. At the end of 30 minutes strain the broth to remove the vegetables and chicken. Add the strained broth back into the Dutch oven.
  • Cook the noodles in boiling salted water until tender, about 4-5 minutes, Drain, and set aside. Add a little sesame oil to the noodles to keep them from sticking together.
  • Add the Boy Choy, chopped cooked chicken, and carrots to the broth in the Dutch Oven. Use the chicken breast or meat from the chicken carcass.
  • Simmer until desired tenderness of the vegetables.

To Serve

  • Place about 1/2 cup each of the rice and sweet potato noodles in a soup bowl. Ladle the Pho Soup over the noodles. Garnish with some scallion tops, cilantro, and serve with a wedge of lime on top.



Beef can be used in place of chicken.  Use the beef pho soup base (click here).  Slice the beef very thin, add it to your pho soup bowl when you add the cooked noodles.  Pour the boiling broth with the vegetables over the beef to cook it.  Garnish and serve. 


Serving: 1bowl | Calories: 231kcal | Carbohydrates: 40g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1592mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6680IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 2mg