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Lemongrass Chicken Pho

Updated March 17, 2017
This image courtesy of Alex Hayden

Editor's Note: If you are looking for some Asian comfort food, this soup recipe will cure what ails you. Lemongrass Chicken Pho is a soothing hot noodle dish that is a classic from Vietnam. This dish contains all of the typical ingredients you would expect: fish sauce, rice noodles, bean sprouts, Thai basil, ginger and more. Serve this dish for a casual lunch or for a lighter dinner. You can pair it with some other starters with an Asian flair: egg rolls, dumplings, edamame, etc. This dish requires a bit more work to prepare but the end result is worth your time. 

We have many pho restaurants in the Northwest. Steaming hot bowls of this delicious Vietnamese soup are the perfect thing for a rainy day. Make a batch at home to enjoy with your family. Serve with the fresh condiments as well as chile-garlic sauce and hoisin sauce to stir into the soup. We like Mae Ploy fish sauce the best.

Makes6 to 8 servings

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free

MealDinner

Type of DishChicken Soup, Hot Soup, Soup

Ingredients

  • 8 ounces dried rice noodles
  • 1 stalk lemongrass
  • 3 quarts (12 cups) chicken broth
  • Four to six ¼-inch slices of peeled fresh ginger
  • 1 medium sweet onion, cut into quarters and thin slices
  • 2 teaspoons sugar
  • ¼ cup Mae Ploy fish sauce
  • 2 skinless boneless chicken breasts, cut into ½-inch by 2-inch strips
  • ½ cup chopped green onion
  • 1 pound fresh bean sprouts
  • 1 bunch fresh Thai basil, chopped
  • 1 lime, cut into wedges
  • 1 jalapeno, stemmed, seeded, and cut into thin slices
  • Peanuts, coarsely chopped
  • Chile-garlic sauce
  • Hoisin sauce

Instructions

  1. Soak the noodles in a large bowl of warm water for 30 minutes. Drain in a colander over the sink. Trim the bottom of the lemongrass stalk (approximately ¼ inch) and discard; remove the outer husk and cut the light green interior into ¼-inch slices.

  2. In a large Dutch oven simmer the chicken broth, lemongrass, ginger, onion, sugar, and fish sauce for 15 minutes. Add the chicken strips and presoaked rice noodles and cook uncovered for 10 more minutes.

  3. Serve in deep soup bowls accompanied by a platter of green onion, bean sprouts, Thai basil, lime wedges, jalapenos, and peanuts. Let everyone flavor their own soup with chile-garlic sauce or hoisin sauce, and add their own garnishes.

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@Ptrussel2003_at_aol-com, Thank you so much for reaching out and for using Cookstr! If you prefer less salt, you could lower the sodium in this recipe by using low-sodium chicken broth and/or less fish sauce. All best, Kara Rota Editorial Director

1338mg (56%) Sodium. Thant's just wrong.

Dear @thexerox123, Actually, that is exactly what you are supposed to do! The chicken is cut thinly enough that it cooks all the way through in that time, and remains moist and flavorful. If you prefer to pre-cook the chicken, you may also do so. All best, Kara Rota Editorial Director

I'm guessing the chicken is supposed to be cooked ahead of time and not just put into the soup raw to cook for 10 minutes? (Which is what would happen if you followed the ingredients list and directions as-is.)

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