Faux Chicken Pho

This is a short and sweet version of Vietnamese Pho (pronounced Fu) that I whip up in no time.  This will be the Sandra Lee version, well almost, minus the booze!  I call it chicken noodle soup that has real flavor.  This recipe is a conglomeration of several recipes that I have tried & liked.  Anything can be substituted, use your imagination & go crazy!


  • 4 Quarts Organic Chicken Broth (No MSG)
  • 1 Whole Chicken Breast Cooked (leftovers with no bones)
  • 16 oz Rice Noodles
  • Large Knob of Fresh Ginger
  • 4 Star of Anise
  • 2 Tbs Colander
  • 2 Garlic Cloves
  • 1 Cinnamon Stick
  • Small Sweet Onion Cut in Half
  • 1 Stalk Lemongrass Pounded
  • 4+ Tbs Fish Sauce (could use salt aprox 1.5 tsp)
  • 1 Palm Sugar Cake or 3 Heaping Tbs Raw Sugar

Method to the Madness:

  • Pour the chicken stock in a large dutch oven, add fish sauce, and palm sugar.
  • In a mesh cheese cloth wrap up the sliced ginger, onion, cut short lemongrass, anise, colander, cloves & cinnamon.  Bring to a boil and then simmer for a 1/2 hour or more.
  • While simmering, tear up leftover chicken to add to the stock & soak the rice noodles in boiling water according to directions. Sometimes you can’t read the directions because they are in Vietnamese!   Then just Google it!
  • Add the chicken to heat through just before serving, and take out the mesh cheese cloth and discard.
  • In large soup bowls add the drained noodles and a couple cups of broth with chicken over the noodles, garnish with the ingredients below.


  • Mung Bean Sprouts (Asian Market)
  • Thai Basil
  • Lime Wedges
  • Hoisin Sauce
  • Sriracha Sauce

Bon Appetit!

This entry was posted in Asian, Herbs, Lighter Flair, Soups and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Faux Chicken Pho

  1. Eleanor Hoh says:

    Love your approach to cooking and share it.

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