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Chicken Vietnamese Pho
heartfoundation.org.au|Helpline 13 11 12

Chicken Vietnamese Pho

20 minutes (10 minutes)
Serves 4
For a healthier alternative to store-bought stock, use our homemade chicken stock recipe instead.
This recipe can also be made with green prawns, tofu, or sliced beef.
  • 500ml salt reduced chicken stock (see hint)
  • 1.5L water
  • 1 brown onion, halved, thinly sliced
  • 2 cloves garlic, peeled
  • 10cm piece ginger, peeled, sliced
  • 2 star anise
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt reduced soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 4 x 100-120g lean chicken breast fillets
  • 2 bunches bok choy, roughly chopped
  • 150g rice noodles
  • 150g bean shoots
  • 1/2 cup Vietnamese mint leaves
  • 1/2 cup coriander leaves
  • 2 spring onions, chopped
  • 2 teaspoons sliced red chilli
  • 4 lemon wedges
  1. Combine stock, water, onion, garlic, ginger, star anise, black peppercorns, soy sauce and fish sauce in a large saucepan over medium-high heat. Cover and bring to the boil.
  2. Add chicken breast and simmer for 15-17 minutes or until chicken is cooked through. For the last 3 minutes of cooking, add bok choy.
  3. Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.
  4. Prepare noodles according to packet instructions. Drain.
  5. Divide chicken, noodles, bok choy and stock between 4 bowls.
  6. Top each bowl with bean shoots, Vietnamese mint, coriander, spring onion, chilli and a lemon wedge.

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