My Chicken Pho Recipe recipe

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Ingredients

4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy

Nutrition Info

520.6 calories
carbohydrate: 54.4 g
cholesterol: 107.2 mg
fat: 13.7 g
fiber: 9.8 g
protein: 49.8 g
saturatedFat: 3.6 g
servingSize: -
sodium: 3270.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.

  2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer, cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.

  3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles, serve immediately.

Recipe Yield

6 cups pho

Recipe Note

This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

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