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Vietnamese Chicken Noodle Soup

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  • Author: The Vietnamese Market Cookbook
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 30-45 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Vietnamese


Vietnamese Chicken Noodle Soup or Chicken Pho is easily made with rotisserie chicken. You will be amazed at how good this is and how simple to make!



8 1/2 c store bought low sodium chicken broth
2 garlic cloves
2 star anise
1/2 t 5 spice Chinese seasoning
1 peeled red onion halved
2.5 oz ginger or a good sized knob
2 t sugar
1 t sea salt
1 t fresh ground black pepper
1 t garlic powder
2 T fish sauce
1 T brown sugar

14 oz dried pho noodles unless you want more!
14 oz cooked rotisserie chicken
2 large bunches of finely chopped green onions
1 bunch finely chopped cilantro
Basil leaves for seasoning broth
Jalapenos (thinly sliced for seasoning broth)
Limes (a wedge for each bowl to season broth)
Fresh ground black pepper


In a large stockpot over medium high heat, bring the chicken broth to a boil and add the garlic cloves, star anise, 5 spice, onion and ginger. Reduce heat to low and let simmer for 30 minutes. Pick out and discard onion, ginger and whole spices. Add the sugar, salt, pepper, garlic powder, fish sauce and sugar. Taste and adjust with more salt or sugar if necessary.
To assemble bowls:
Cook noodles according to package directions. Noodles should fill a quarter to one half of the bowl. Arrange the shredded chicken on top of the noodles. Divide the green onions between the 4 bowls. Divide broth between the 4 bowls. Assemble a plate with the rest of the garnishes and have diners add as they like. A fresh squeeze of lime and a fresh grind of pepper is perfect!


Adapted From: The Vietnamese Market Cookbook (Van Tran and Anh Wu) I am loving this one!