Vietnamese Chicken Pho

Vietnamese Chicken Pho


 "A delicious, light soup with a kick of spice!"


Vietnamese Chicken Pho by Elle Smith Creativity in the Kitchen Inspired By Elle




2 Fresh Chicken Breast Fillets

2 pints Chicken Stock

1 Banana Shallot – finely chopped

1 Stick of Fresh Ginger, sliced

1 Onion – finely chopped

1 Stick of Lemongrass

1 Stick of Cinnamon

0.5 Teaspoon Whole White Peppercorns

0.5 Teaspoon Whole black Peppercorns

125g Beansprouts – washed

3 Spring Onions Chopped diagonally across width of stalks

Handful of Baby corn, sliced diagonally across width.

1 bag Fresh Basil, roughly chopped

1 bag Fresh Mint, roughly chopped

1 Bag Fresh Coriander, roughly chopped

2/3 Jalapeno or Green Chilies (depending on heat you prefer)

1 Lime cut into wedges

1 or 2 packets of coked Rice Noodles

White Pepper and salt to season.



  1. Place shallot, ginger, onion, lemongrass, cinnamon and peppercorns in a large pot.
  2. Add Chicken Stock and simmer for about an hour.
  3. Season the chicken breast fillets with white pepper and salt.
  4. Steam cook the chicken breast fillets in a sous vide, pressure cooker or steamer until cooked.
  5. Slice the chicken breast into thin slices, ready to serve in the dish.
  6. Arrange the rice noodles, beansprouts, spring onions, baby corn, herbs and sliced chicken in large bowls.
  7. Spoon the soup over the noodles, vegetables and chicken using a ladle or large serving spoon.
  8. Sprinkle with a few chilies and some herbs.
  9. Serve with a wedge of lime on the side.
  10. Eat with a dash of hoisin, soy or fish sauce!!


 "This dish is a nice, hearty soup which is exciting to eat as you uncover the fresh vegetables and oriental spice!"