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5 from 1 vote

Chicken Noodle Vietnamese Pho

Chicken and shiitake noodle soup with ginger, lemongrass and asparagus flavoured broth, topped with fresh herbs, runny boiled eggs, cashew nuts, and finely chopped fresh chilli.
Course Dinner, Main Course
Cuisine Asian, Vietnamese
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 people
Calories 578kcal
Author Debbie


  • 0.5 tbsp olive oil
  • 2 Chicken breasts 500g
  • 75 g Shiitake mushrooms thinly sliced
  • 1 vegetable stock pot or stock cube
  • 1 litre of boiled water
  • 1 lemongrass stalk
  • 1 star anise
  • 2 kaffir lime leaves
  • 1 bay leaf
  • 1 red chilli
  • 2 cm piece ginger peeled and finely chopped
  • 6 asparagus halved length ways and halved again across the middle
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp shrimp paste
  • 0.5 Juice of lime
  • 6 baby corn 65g halved length ways
  • 1 bunch of pak choi leaves 100g
  • 150 g egg noodles straight to wok

To serve

  • Handful chopped cashew nuts
  • Bunch of fresh mint leaves
  • Bunch of fresh coriander leaves
  • Wedges of lime
  • Fresh chilli sliced into circle
  • Runny yolk boiled eggs shelled and halved


  • Heat the oil in a large pan or wok. Slice the chicken and mushrooms, add to the pan and stir fry for 5 minutes or until browned and cooked through. Transfer the chicken and mushrooms to a small bowl and place to one side.
  • Place the pan or wok back on the heat and add the stock and warm water. Next bash the lemongrass stalk with a rolling pin to release the flavours and add to the stock and water. Next add the star anise, kaffir lime leaves, bay leaf, chopped ginger, half of the chilli finely chopped, and just the stems of the asparagus (save the asparagus tips for later). Bring to the boil and then simmer for 20 minutes.
  • Whilst the pan is simmering boil an egg in its shell for 7 minutes (I usually warm the egg under the tap first to prevent the shell from cracking in the pan). Add the egg straight to boiling water and boil constantly for 7 minutes. After 7 minutes plunge the egg into cold water to stop the cooking process. Set to one side ready for serving later.
  • After 20 minutes, use a slotted spoon to remove most of the larger ingredients. Keep the broth on the heat and add 1 tbsp. light soy sauce, 1 tsp fish sauce, 1 tsp shrimp paste and the juice of ½ a lime. Stir well then add the baby corn, pak choi, noodles, asparagus tips and the cooked chicken and mushrooms. Stir and bring to the boil, then simmer for a further 5 minutes to wilt the veg and to ensure the chicken is fully warmed through.
  • Dish up into bowls – include a good few ladles of the broth.
  • Peel and halve the egg
  • Serve the bowls with fresh herbs, the remaining chilli sliced into circles, chopped cashew nuts, wedges of lime and the boiled egg.




Calories: 578kcal | Carbohydrates: 40g | Protein: 75g | Fat: 14.2g | Saturated Fat: 2.9g | Sodium: 840mg | Fiber: 3.7g | Sugar: 4.1g