Chicken Pho

by Petroleum Wholesale

Pho. It’s like comfort in a bowl. This is the Vietnamese version of Chicken Noodle Soup with a better depth and a different type of flavor. The great things about Pho is the great variety it offers.  With all the different toppings you can add, every person’s bowl at the table can be a little different. We of course recommend using ALL of the possible toppings…but some people might just want some crispy fried shallots and spicy jalapeños. Make it your own and enjoy!

IngredientsScreen Shot 2015-12-12 at 2.36.01 AM

  • 3 quarts chicken stock (homemade if possible)
  • 1 teaspoon ground ginger
  • fish sauce, for seasoning
  • 1 (16 oz) package dried rice vermicelli noodles, cooked according to package directions
  • 4 cups cooked & shredded chicken
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, minced
  • cilantro, chopped
  • crispy fried shallots
  • mung bean sprouts
  • limes, cut into wedges
  • jalapeños, thinly sliced


  1. In a large stock pot, bring chicken stock to a boil over high heat. Add ginger and fish sauce to taste.
  2. Ready the garnishes. Arrange cilantro, fried shallots, bean sprouts, limes and jalapeño slices on a platter and place on table for easy access.
  3. Divide the rice noodles evenly among bowls. Top each serving with about 3/4 cup shredded chicken, then divide the cilantro and green onions evenly among the bowls.
  4. Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.

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