Lemongrass Chicken & Pork Pho

blentz8 avatar
By barbara lentz
from beulah, MI

Lemongrass and ginger make this broth so rich and delicious.

serves 4-6
prep time 10 Min
cook time 25 Min
method Stove Top


  •   8 oz
    frozen or dried rice noodles
  •   12 c
    chicken stock
  •   2 stalk(s)
  •   6 slice
    peeled 1/4 inch pieces ginger
  •   1 medium
    onion quartered
  •   1 Tbsp
  •   1/4 c
    fish sauce
  •   4 oz
    boneless skinless chicken cut into thin pieces
  •   4 oz
    pork tenderloin cut into thin strips
  •   1/2 c
    green onion diced
  •   8 oz
    bean sprouts
  •   1
    lime juiced
  •   1 c
    cilantro chopped

How To Make

  • 1
    If using dried rice noodles soak in hot water for 30 minutes.
  • 2
    Place the chicken stock in large pot. Peel the lemongrass and place in stock. Add the ginger and onion. Bring to a boil reduce heat to a simmer and simmer 15 minutes. Strain the broth and discard the solids.
  • 3
    Bring broth back to a boil. Add the sugar, fish sauce, chicken and pork. Cook about 3 minutes. Add the rice noodles and cook about 5 minutes. Remove from heat ladle in bowls and top with bean sprouts, green onion, cilantro and a squeeze of lime juice.

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