This Vietnamese-style bowl combines rice noodles, chicken broth, ginger, and herbs for a clear iconic soup.
14 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Add 4 slices of ginger and 1 piece of cinnamon to 1 liter chicken stock and boil for 8 minutes.
Soften 150 g rice noodles in hot water in a separate bowl for 8 minutes and drain so they do not fall apart in the soup.
Add 250 g thinly sliced chicken to the aromatic broth and cook over medium heat for 7 minutes.
Add the fish sauce and lime juice after turning off the heat so the fresh aroma does not turn bitter.
Divide the noodles among bowls, pour the chicken broth over them, and serve with fresh herbs.
Serve lime wedges separately so everyone can adjust the sourness in their own bowl.
💡 Tip: Adding the herbs at serving time makes the soup taste noticeably fresher.
🍽️ Serving suggestion: Place the rice noodles in the chicken pho bowl and leave the fresh herbs on top of the hot broth.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~244
kcal calories
20
g protein
24
g carbs
7
g fat
0.9g
Sugar
0.9g
Fiber
1604.1mg
Sodium
1.1g
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.
Moderate satiety, fine between meals
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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