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Amazing thank u
Even my 8 year old liked it!
Hi, can we add star anise and cinnamon to this? any recommendations on when to add it and how much?
Am wondering if you used green or brown coriander seeds as there’s a wee bit difference in taste between the two.
Hi, Joycelyn! I used brown coriander seeds. Enjoy!
Thank you for sharing! I made this for dinner tonight! This is perfect easy recipe to get my pho fix without spending forever in the kitchen or going out to a restauraunt! I agree that adding the cups of water balances out the broth and makes it lighter! This was fabulous!
Loved it! Easy, healthy and delicious!!
Loved this recipe and thank you for sharing. First time making Pho and we agree it was terrific
This is a great soup, you can freeze you broth if you have some left over, but not the ingredients, when you reheat the broth, then add your ingredients, keep them on hand when wanting to make more
This is absolutely superb recipe. I followed the instructions as is and dish turned out to be absolutely ripper !! As part of my little customisation, I added some thai basil while making broth, this was to get some extra flavour in the broth itself.
I definitely added collard greens to this recipe ! I didn’t use fish sauce cause I had no clue where to purchase it at, but it’s so easy and healthy and tasted great!! Thank you!!! Don’t forget to garnish!!!! The more the better the taste
Hiya! I’m loving the flavours I see in this recipe am I able to use a whole chicken instead? Obviously I know the cooking time will be way longer than 45 minutes but I just enjoy the flavour of a whole cooked chicken instead. (I’m also commenting from Australia)
Hi, Ashleigh! You can certainly make pho with a whole chicken, though if you do, I’d recommend just making a traditional pho — simmering the whole chicken with herbs and spices to make a from-scratch chicken stock, which you then use to make the pho. If you can find a copy in Australia, Andrea Nguyen’s book is phenomenal (PHO-nomenal! Ha!). I’ve made her whole-chicken pho recipe several times!
Thanks so much!
I made this tonight and it came out soooooo good. I’ll definitely pin and will make again!
About a month ago a friend brought me to a Vietnamese restaurant to try pho for the first time. I knew the place was legit when I saw a couple of robed Buddhist monks eating there. From the first time I was hooked and have been back at least 8 times. Thought I’d give it a try at home with this recipe and was very pleased. Took me longer to make the first time but I could see how after a couple of times making it you could get it down to 30-40 minutes time all in. Didn’t have coriander, clove or fish sauce so threw a little nutmeg in and it was still awesome. Thank you very much for posting this outstanding recipe.
Thank you so much for the quick recipe. Love pho
I have been waiting for a copy of The Pho Cookbook from my library since February! And they have 9 copies!?! I finally got my hands on it yesterday! Oh my! You are so right Emma! Get the book people! I was hesitating because I have a huge cookbook collection. But, it’s such a well written book that keeps me wanting to try that one, and that one and so forth! By the way, the library copy has obviously been well used! I could probably dip it in boiling water and have instant pho! Pho is such an easy way to shake me out of my weekly dining habits without throwing my diet under the bus. I’ve been enjoying the ‘Quick Chicken Pho’ and now really looking forward to new home made versions of Pho! My own copy of The Pho Cookbook is on it’s way!
This was so good my husband and I couldn’t believe it. Better than any restaurant we’ve been to. I added extra chicken broth and vegetable broth. Also when serving added a little soya and fish sauce on top. I also put more of the green onion in the original broth as well.
I will be making this more often.
The best pho I’ve made! I love this recipe! I spent some time trying to find the best main pho recipe, and this one hits the good pho points! After I cooked this tonight, my husband couldn’t get over it, and I am definitely making it again soon. I pretty much followed the recipe, but added and tweaked a few things just guessing on past pho taste experience. So I tripled the recipe because pho does not last long in our house. My ingredients: 4 chicken breasts, 3 whole cloves, 2 inches fresh ginger. 7 green onion strips for topping. 6 green onion pinky strips added to 3 times ginger. I used culantro instead of cilantro, I just used what looked right for how much I liked cilantro (a lot). 3 and 1/3 teaspoon of ground coriander seed and 1/2 teaspoon ground cinnamon, and 5 star anise, which was added during the addition of the chicken and broth. 8 cups chicken stock unsalted. 10 cups chicken broth, regular. 8 tsps of fish sauce, we added this at the end of the broth to check the taste. 1/2 onion, cooked in pan to remove moisture and added at the end in 2 bowls. Tons of Thai basil! Lime juice. Bean sprouts. Salt to taste as it goes, but more towards the end because the ingredients can be salty already. I salted lightly in the beginning with pink himalayan salt. And I used 2 layers of cheese cloth in a colander to drain the broth. This recipe is actually easy and tastes better than my favorite pho restaurant! P.S. I made this in a Le Creuset 28.
Hi would this recipe also work well in a Crock-Pot? And if so how long do you recommend and would you just throw in all the ingredients at once or what do you advise?
Hi, Brittany! Hmmm…. yes, I think you could do it in the slow cooker. I’d probably throw everything (except the noodles and toppings) into the slow cooker and try cooking on high for 2 to 4 hours, or low for 6 to 8 hours. Give that a try and let us know how it works!
I made this tonight for dinner. I have to agree that I found the layout of the steps confusing along with the headings to each step. BUT I thought the spices were very good. One thing I always add to my bowl of pho is Sri Racha sauce and a bit of soy sauce, along with the garnishes mentioned. After I added those things, I thought the soup tasted identical to the pho I’ve had at many restaurants. I should add that I didn’t have fresh ginger or a whole clove, so I used ground ginger about the size of a silver dollar in my palm and maybe three dashes of ground clove. This may have made it a bit spicier than the original recipe, but I have to say it was perfect to my family’s taste… I liked this recipe a lot, but a better layout to the recipe would be helpful.
Thanks for the feedback! I’ve edited the recipe some more, so hopefully the order of steps makes more sense.
Broth was bland and not very authentic tasting. Chicken needs more seasoning.