Chicken Pho Noodle Soup (Printable Version)
# What You'll Need:
→ Main
01 -
2 cups shredded rotisserie chicken
02 -
6 cups chicken stock
03 -
7 oz flat rice noodles
04 -
1 jalapeño pepper, sliced
05 -
1 tablespoon fish sauce
06 -
1 tablespoon hoisin sauce
07 -
1 tablespoon soy sauce
08 -
1 tablespoon sesame oil
09 -
2 tablespoons fresh lime juice
10 -
2 star anise pods
11 -
2 garlic cloves, minced
12 -
1 tablespoon grated fresh ginger or ginger paste
→ Optional Toppings
13 -
Fresh cilantro leaves
14 -
Thai basil leaves
15 -
Green onions, sliced
16 -
Bean sprouts
17 -
Lime wedges
18 -
Cooked baby bok choy
19 -
Cooked shiitake mushrooms
→ Optional Spices
20 -
1 teaspoon whole black peppercorns
21 -
1 teaspoon fennel seeds
22 -
1 teaspoon coriander seeds
23 -
1 cinnamon stick
# Step-by-Step Directions:
01 -
Heat sesame oil in a large pot over medium heat. Add star anise, garlic, and ginger. Sauté until fragrant, about 30–60 seconds.
02 -
Pour in chicken stock, soy sauce, hoisin sauce, fish sauce, lime juice, and jalapeño slices. Add shredded chicken. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
03 -
Cook rice noodles according to package instructions. Drain and set aside.
04 -
Divide cooked noodles into serving bowls. Ladle hot broth with chicken over the noodles.
05 -
Top with desired garnishes like bean sprouts, Thai basil, cilantro, green onions, and lime wedges. Serve immediately.
# Helpful Notes:
01 -
Use whole spices for deeper flavor and longer shelf life.
02 -
For extra heat, substitute serrano for jalapeño pepper.
03 -
Store broth and noodles separately to maintain texture.