Chicken Pho recipe

What's in the box?

Chicken broth

Pho poached chicken

Gluten Free Rice Noodles


Bamboo chopsticks

Equipment needed

Bowl or pan (for noodles)

Saucepan (for broth)

Chopping board and knife

2 large bowls

Cooking time

10 minutes

Top Tips

Step 1 - Prepare

Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.


Pop the noodles in a large pan or bowl and pour over enough boiling water from the kettle to cover.

Leave to soak for 2 mins. You want them soft but still al dente (they'll continue cooking in the broth).

Drain the water and then rinse them with fresh water until you have removed the starch (the water will go clear when it is all removed).

To stop them from softening further, keep the noodles in a bowl of cold water until you are ready to assemble (see Step 3).


We have already cooked the chicken for you so it is ready to use. We recommend cutting it up into bite sized pieces or using your fingers to shred it into pieces.

Set aside until ready to assemble (see Step 3).


Rinse the garnishes in water to remove any dirt, then:

Spring onions – cut into rounds, diagonals, or slice lengthways (as you prefer).

Lime – cut into quarters.

Herbs – either chop them in advance, or tear in to your pho at the table (as they do in Vietnam).

Beansprouts – wash, dry and set aside.

Chillies – thinly slice. BE CAREFUL! Bird's eye chillies are super hot, so wash your hands in cold water after you've cut them and watch what you touch.

Arrange all of the above on a plate and place in the centre of the table, this will allow everyone to add their own garnishes as they like.

Step 2 - Cook

Pour broth into a saucepan and place over a high heat. It's ready once it's at a rolling boil.

If you removed the chicken from the fridge and let it get to room temperature in advance, you do not need to heat it further, the hot broth will warm it through.

But if you didn't (I always forget!) then you could pop the sliced chicken in the broth once it is at a rolling boil for a minute longer. This will ensure your chicken does not cool down the dish.

Step 3 - Serve

Drain the noodles and place in your bowl (see Top Tip above!).

Lay your chicken slices on the noodles, then pour over the boiling hot broth (do this at the table if you've got good ladle skills!).

Taste your dish now, this is the base flavour of a pho and you can now adjust the dish to your preference using the garnishes.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you!