A lighter Vietnamese chicken pho with ginger-scented broth and rice noodles, clean, soothing, and full of gentle warmth.
25 min prep 104 min cook
Keeps the screen on · step-by-step guide · built-in timer
Char the onion and ginger over high heat for 6 minutes so a smoky note passes into the broth.
Simmer the chicken with the aromatics over low heat for 90 minutes.
Shred the chicken, strain the broth, and separate the sediment so the broth stays clear.
Boil the rice noodles according to the package and drain.
Place the noodles and chicken in bowls and serve with hot chicken broth.
💡 Tip: Boil the chicken whole; the breast meat shreds for serving while the bones flavor the broth.
🍽️ Serving suggestion: Serve with basil, scallions, and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
31
g protein
38
g carbs
8
g fat
0.9g
Sugar
1.4g
Fiber
382.2mg
Sodium
0.1g
Saturated fat
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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