Ginger-spiced chicken broth serves rice noodles, shredded chicken, and herbs in this Vietnamese soup.
25 min prep 75 min cook
Keeps the screen on · step-by-step guide · built-in timer
Char the onion and ginger over the flame and place them in the pot.
Add the chicken, spices, and water and boil for 60 minutes.
Remove and shred the chicken, strain the broth, and balance the flavor with fish sauce.
Soften the rice noodles in hot water for 8 minutes.
Divide the noodles, chicken, and hot broth among bowls with the herbs.
💡 Tip: Charring the onion and ginger gives the pho broth a deep, clean aroma.
🍽️ Serving suggestion: Serve very hot with basil, lime, and sprouts.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
30
g protein
56
g carbs
10
g fat
1.9g
Sugar
1.6g
Fiber
175.1mg
Sodium
2.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (63%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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