pam's asian chicken noodle bowl (pho)

★★★★★ 2
a recipe by
Pamela Rappaport
The Villages, FL

This is my take on a quick, at-home version of Pho. Some of my ingredients are non-traditional, but it's my recipe, right? My husband's eyes light up when I hand him a giant bowl of this to enjoy and that's what counts.

Blue Ribbon Recipe

Have you ever wondered how to make pho? Pho consists of broth, rice noodles, herbs, and meat and everyone has their own take on the dish. We really enjoyed Pam's version. Great flavor pairs well with all the tasty garnishes. If you like an extra kick, add more chili sauce. No need for take-out when you can make this delicious pho at home.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For pam's asian chicken noodle bowl (pho)

  • 2
    boneless skinless chicken breasts, you can use other cuts if preferred
  • 1 Tbsp
    Better Than Bullion chicken flavor
  • 1/2
    white onion
  • 1 tsp
    ground ginger in the tube, or fresh grated ginger
  • 1 tsp
    ground lemongrass in the tube, or stalk fresh
  • 1 Tbsp
    Thai fish sauce
  • 1 pkg
    pho noodles, or substitute rice noodles or regular thin spaghetti
  • 4 - 5
    leaves napa cabbage, sliced across in 1 inch sections
  • 1 c
    snow pea pods
  • 1/2 c
    julienne or matchstick carrots
  • 1 c
    fresh bean sprouts
  • 2 c
    fresh baby spinach
  • 1
    jalapeno sliced thin
  • 1/2 bunch
    fresh cilantro, roughly chopped
  • Thai red chili sauce or siracha sauce
  • 1
    fresh limes cut in wedges

How To Make pam's asian chicken noodle bowl (pho)

  • A package of chicken breasts.
    Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
  • Tubes of lemongrass and ginger.
    Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
  • Broth ingredients added to a pot.
    Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
  • Removing chicken from the simmering broth.
    When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
  • Draining prepared noodles.
    Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
  • Snow peas, cabbage, and carrots in the broth.
    Have all of your bowl ingredients ready. Put the snow peas, cabbage, and carrots in the broth. Turn up the heat and cook on a low boil for 5 minutes.
  • Noodles in bowl with spinach and sprouts.
    While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
  • Sliced chicken added to the bowl.
    Slice the chicken and place on top.
  • Broth added to the bowl.
    Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts. Serve immediately with the garnishes.