Lemongrass Chicken & Pork Pho

barbara lentz


Lemongrass and ginger make this broth so rich and delicious.


☆☆☆☆☆ 0 votes

10 Min
25 Min
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 Lemongrass Chicken & Pork Pho


  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.

Printable Recipe Card

About Lemongrass Chicken & Pork Pho

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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