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Vietnamese-style chicken noodle soup

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  • High in protein
  • No added sugar
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This Vietnamese-style chicken pho recipe is a tasty twist on the classic. Full of aromatic flavours, it’s great for the winter months.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes, + 5 mins cooling time


  • 200g rice noodles
  • 6 cups (1.5L) salt-reduced chicken stock
  • 2 lemongrass stems, bruised
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 3 whole star anise
  • 1 cinnamon stick or quill
  • 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1/2 bunch coriander, leaves and stems separated
  • 2 tbs fish sauce
  • 2 tbs lime juice

Nutritional information

Per Serve: Energy 1673kJ/400 Cals (19%) , Protein 44g (88%) , Fat 4g (6%) , Sat Fat 1g (4%) , Sodium 1931mg (97%) , Carb 45g (15%) , Sugar 3g (3%) , Dietary Fibre 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain.
  2. Step 2

    Combine stock, lemongrass, ginger, star anise, cinnamon, chicken and coriander stems in a large saucepan over medium heat. Bring to a simmer. Cook for 8-10 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 mins to cool. Use 2 forks to shred.
  3. Step 3

    Cook the stock mixture for a further 5 mins. Strain into a heatproof bowl. Discard solids. Stir in fish sauce and lime juice. Divide noodles and chicken among serving bowls. Ladle over the soup. Sprinkle with coriander leaves.

Recipe tip

Serve with lime wedges, sliced red chilli, bean sprouts, sliced spring onion and mint leaves

Smart swap: You can use 1 tbs lemongrass paste here instead of the lemongrass stems.

Pho recipe

Comfort is the word that best describes noodle soups, and the Vietnamese dish, pho, delivers just that plus plenty of aromatic spices to give the beloved dish unforgettable flavour. Beef pho is known to be the “original” pho and is said to have been born in the early 20th century. Traditional pho recipes are made using beef soup bones and other cuts of beef, gently simmered for hours with spices such as cinnamon, star anise and cloves, to name a few. The result is a simple yet richly flavoured broth that’s served with rice noodles and toppings such as bean sprouts, mint, Thai basil, red chilli and coriander. Its equally tasty - and quicker to make - counterpart is the pho ga, or chicken noodle soup, and the broth is made with a whole chicken or cuts of chicken. With a few clever short cuts, you can enjoy this style of noodle soup in no time. 

Ingredients for chicken pho recipe

One of the cheats for this pho soup recipe is using good-quality chicken stock, and we’re using 6 cups (1.5L) of salt-reduced chicken stock. Two bruised lemongrass stems, a 5cm-piece of ginger that’s peeled and cut into matchsticks, 3 whole star anise and 1 cinnamon stick are the aromatic ingredients that will give you a wonderful fragrance inspired by a classic Vietnamese pho recipe. If you can’t get hold of lemongrass stems, use 1 tbs lemongrass paste instead. You’ll also need 2 large chicken breast fillets, ½ bunch of coriander, leaves and stems separated, plus 2 tbs fish sauce and 2 tbs lime juice. And no recipe for pho is complete without rice noodles.

How to make an easy pho recipe

Firstly, cook the noodles in a saucepan of boiling water following packet directions. Refresh the noodles under cold water then drain and set aside.

Then combine the chicken stock, lemongrass, ginger, star anise, cinnamon, chicken and coriander stems in a large saucepan over medium heat. Bring this mixture to a simmer and cook for 8-10 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for 5 minutes to cool, then shred using 2 forks.

If you’re keen to try beef pho, you could substitute the chicken stock for beef, or use a ready- made Vietnamese-style stock, and use thinly sliced steak instead of shredded chicken. Try our quick beef pho for a tasty variation.

To further develop the flavours, cook the stock mixture for another 5 minutes, then strain into a heatproof bowl. Discard the solids. Stir in the fish sauce and lime juice for extra flavour. When you’re ready to serve, divide the noodles and chicken among serving bowls and ladle over the soup. Sprinkle with coriander leaves. Serve some lime wedges on the side to squeeze over the dish, plus some sliced red chilli, bean sprouts, sliced spring onion and mint leaves to garnish.

Now get cooking

If you love the freshness of Vietnamese cooking, we’ve got plenty of inspired recipes for you to try. Start with this Vietnamese-style spring roll salad, perfect for weeknights, then prepare an easy lunchtime favourite, chilli chicken banh mi. This light and fresh prawn salad is ready in just 10 minutes, making it ideal for a quick lunch. And get happy hour started with this crowd-pleasing Vietnamese-style iced coffee

Bowled over by Asian-style noodle soups? Try this very comforting Japanese-style pork noodle soup or this cheat’s-ramen, ready in just 15 minutes. Dumplings and noodles are a winning combo in this Chinese-style long and short soup. And for a delicious fusion for flavours, try this Thai chicken and ramen noodle soup.