Asian Chicken Noodle Soup

by jenna on November 28, 2011

Just the scent of this soup is healing.

You start by sauteing garlic and ginger in sesame oil then add chicken, vegetables, both and noodles. As the aroma of sizzling ginger fills your kitchen, things start to look up. A small smile plays at the corner of your lips and you’re reminded, once again, in the great power of cooking. I’m a firm believer in the power of homemade chicken noodle soup and bubble baths to cure just about anything.

This isn’t just any old chicken noodle soup.

Call it pho. Call it chinese chicken noodle soup….call it whatever you like, I’m convinced this Asian-themed soup is both medicinal and delicious.

In my book, there’s a chapter dedicated to the time when I was studying abroad in Paris and fell horribly sick. There’s nothing worse than being sick away from home, and being in a foreign country where all you can say is “I’ll take a table for four, please” is downright awful. I remember so vividly coughing and sneezing my way through a morning writing workshop before being led by the arm by one of my professors through the winding streets of the Left Bank to Chinatown.

Together, we made our way past bustling vendors selling seafood, meats and produce on the sidewalk and quaint tea shops before settling down at an outside cafe where she treated me to a steaming bowl of spicy chicken pho, bits of jalapeno and garlic floating in a swirling yellow broth. The soup tasted unlike any chicken noodle soup I’d ever had and as I slurped noodle after noodle off my spoon, my head began to slowly clear.

Since that day four years ago, I’ve experimented with a few different recipes until I finally nailed it with this one. If you’ve made my recipes before, you know how much a spice lover I am so if spicy isn’t your thing, add only half the jalapeno (or omit it entirely!). As for me, I like to load up my bowl with plenty of the thin spicy slices as well as drizzles of sriracha at the end. Cilantro is also a nice touch and blast of fresh flavor in your bowl.

And finally, you can use really any form of noodles you like here. I’ve made this before with rice noodles with great results but chose to use chinese noodles this time because that’s what I had on hand.

Asian Chicken Noodle Soup

serves 6

Print this recipe!


1 lb boneless, skinless chicken breasts, cut into chunks

2 cloves garlic, minced

1 tbsp minced fresh ginger

1 tbsp sesame oil

1/4th tsp salt

6 cups chicken broth

1 jalapeno, thinly sliced

3 green onions, sliced

2 tbsp soy sauce

1 tbsp rice vinegar

2 baby bok choy, chopped

5 oz chinese noodles (about half a package)

sriracha sauce for serving (optional)

chopped cilantro for serving (optional)


Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.


45 minutes


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{ 120 comments… read them below or add one }

Emily November 28, 2011 at 3:47 am

This looks absolutely amazing! I am also a firm believer in the power of chicken noodle soup as a healing medicine, and I love spicy food, so this soup looks like a dynamite combination! I don’t think I can wait until I am sick to try it though. πŸ™‚


Kathryn November 28, 2011 at 3:57 am

Oh I love all of these flavours – this looks so wonderful and fresh!


Katrina November 28, 2011 at 4:05 am

Such a yummy looking soup!


Notyet100 November 28, 2011 at 4:16 am

This bowl is perfect for today’s weather πŸ™‚


Averie @ Love Veggies and Yoga November 28, 2011 at 4:18 am

Jenna the soup looks and sounds wonderful. I like heat and would take the full on jalepeno amount and thank you for not flooding it with tons of added salt.

I don’t doubt this is both medicinal and delicious as you mentioned! YUM!


Blog is the New Black November 28, 2011 at 4:21 am

Looks delicious! And I have every.single.ingredient. for it right now! πŸ˜‰


Anne November 28, 2011 at 4:56 am

I think “pho” is a vietnamese specialty and not chinese.


erin@smallthings November 28, 2011 at 5:47 am

hey anne,
You are right, Pho is vietnamese! and this recipe is very similar. I think you might be pointing this out b/c she first had it in chinatown…? the noodles are called ‘pho’ in vietnamese and ‘fan’ in chinese, i believe. good noodle soup can be found in many places, and thankfully today here on Jenna’s site.


amanda August 6, 2012 at 10:12 am

I think she’s pointing it out because the blogger wrote “Call it pho. Call it chinese chicken noodle soup….call it whatever you like” – technically she should have written “vietnamese chicken noodle soup”.


Monica April 20, 2013 at 1:58 am

I was going to post the same thing. Quite misleading to call this “Asian” since there are 48 countries in Asia and thousands upon thousands of ethnic traditions. Would be more appropriate to call this “Vietnamese-style chicken soup” and drop the “pho” because making the broth is a very long process with a great deal of layered flavors. I’m really lucky to live in the Bay Area where there are tons on good pho restaurants so I’ve had the good fortune to have Vietnamese American friends explain the importance and complexities of really good pho broth.

Looks really good, though.


Heather (Heather's Dish) November 28, 2011 at 4:59 am

i remember making an asian chicken noodle soup when i was in high school…it was SO good, i can’t believe i haven’t made it again!


Amanda November 28, 2011 at 5:07 am

I have a similar noodle soup recipe in mind for later in the week. It’s one of my favorite forms of comfort food. πŸ™‚


Emmy (Wine and Butter) November 28, 2011 at 5:14 am

I love, love, love chicken soup! I prefer chicken veggie soup to chicken noodle soup though – and like to think it helps me get better eeeeeven quicker! :). Favourite vegetable to add is chard, which I hate generally but love in chicken soup. Weird. I think it would go great in this soup though!


Jen November 28, 2011 at 5:21 am

Can it be made without soy sauce? And, wait – are you sick again?! You get sick a lot for a healthy girl πŸ™‚


jenna November 28, 2011 at 8:03 am

Nope–you should add the soy sauce because it adds to the authentic flavor of the soup. And nope, I’m not sick right now either.


Jen November 28, 2011 at 10:33 am

Thanks – and glad your not sick. It’s that time of year for it.


Lauren @ What Lauren Likes November 28, 2011 at 5:22 am

How cool! I love it πŸ™‚


Angela @ Eat Spin Run Repeat November 28, 2011 at 5:32 am

Mmm this sounds so yummy! I agree – being sick in another country is terrible, especially when you don’t speak the language. I can’t wait to read your book when it comes out!


Julie @ Table for Two November 28, 2011 at 5:44 am

Sounds perfect for a winter day or from when recovering from a cold. This is right up my (Asian) alley, Jenna! the way, ginger has some sort of medicinal effect in Chinese culture (or so they say). My mom would always make me drink ginger infused water (sounds so gross, and I hated it) but it’d make you sweat a lot (gross, huh?) but it’d “sweat out” the bad toxins in your body and would make you feel better almost instantly. I still swear by airborne though πŸ™‚ I only did the ginger water to appease my mom when I lived with her lol


jenna November 28, 2011 at 8:02 am

Interesting! I’ve heard of ginger helping the stomach but never anything else. Thanks for letting me know!


nickee November 28, 2011 at 10:13 am

Oh I agree about the ginger stuff! When i get sick (especially with a sore throat and cold) I brew black loose leaved tea with freshly grated ginger and keep drinking that. I swear it makes me better faster πŸ™‚


Rachel December 5, 2011 at 6:04 pm

I made this because 1. I love pho and this seemed like a similar recipe and 2. I’m sick, maybe I’ll add the leftover ginger to the mass quantities of tea I’ve been drinking!


Joelle (On A Pink Typewriter) November 28, 2011 at 5:47 am

I LOVE PHO. I am so excited about this recipe!


Michelle | Gold-hearted Girl November 28, 2011 at 5:48 am

One of my favorite winter meals!


Kristen @ Popcorn on the Stove November 28, 2011 at 5:59 am

I am such a fan of pho! I first had it in Seattle and have been hooked ever since!


Hilliary @Happily Ever Healthy November 28, 2011 at 6:07 am

I would love to have a bowl of this for lunch. The weather here in Minnesota is getting colder and colder! It is soup season!


Heather Michelle @ A Sweet Simple Life November 28, 2011 at 6:15 am

Looks really yummy. I love that you add sriracha sauce. Best hot sauce ever.


Liz November 28, 2011 at 6:42 am

Hey Jenna:

Taking a slightly geographic turn in my reply to this post, to thank you for the awesome Butternut Squash Red Lentil Curry soup (hello India!) that I made yesterday. I love Indian food, but am not a big spicy fan. My husband is a big fan of spicy, so we meet in the middle with his hot sauce collection πŸ™‚ Anyway, I made that soup yesterday and he loved it. I mean, loved it to the point that he was actually jealous that I had leftovers to take for lunch today, and he had to eat whatever was ordered in for them at work. It was SO good!! Thanks!


jenna November 28, 2011 at 8:00 am

so glad you liked it! I make that butternut squash soup all the time when I’m craving something simple and nurturing!


Gina @ Running to the Kitchen November 28, 2011 at 6:55 am

Spice is the best remedy for a cold πŸ™‚ I’m not sick right now but still wishing I had some sort of Asian noodle on handle to make this.


Deborah November 28, 2011 at 7:21 am

I have been all about the Asian flavors lately. I’m not sick, but I know I’d still enjoy this!!


amy walters, aDESIGNdock November 28, 2011 at 7:31 am

Love chicken noodle soup. My Mom makes it every Thanksgiving weekend and it’s one of my fav meals of the Holiday πŸ˜‰


jill November 28, 2011 at 8:15 am

this soup looks delicious!! i can’t wait to try it out!


Cait's Plate November 28, 2011 at 8:18 am

That looks delicious – too bad it’s so unseasonably warm out right now!!


Tess November 28, 2011 at 8:23 am

I love love love that you added the “Pin It” option…I’m constantly pinning your posts and this makes it even easier!


Kelli H (Made in Sonoma) November 28, 2011 at 9:00 am

This looks amazing! I’ll have to bookmark it so I make it soon! What a nice professor you had in Paris! I was once sick at school and a teacher told me I should drop the class…scarred me for life! haha


Heather @ Get Healthy with Heather November 28, 2011 at 9:04 am

Mmmmm that looks so soothing and comforting! I bet the spice adds extra healing powers.


Liz @ Southern Charm November 28, 2011 at 9:10 am

I love pho. It has to be the best soup ever!


Laura @ She Eats Well November 28, 2011 at 9:46 am

This looks lovely. Living in SF, I have so many pho options around but I have always, always wanted to try to make it at home…and now I will! Thanks for the inspiration.


Jewel at Eat.Drink.Shop.Love November 28, 2011 at 10:05 am

I love pho! I happen to have all of these ingredients at home except the noodles. Where can I find those Chinese noodles.


Amy November 28, 2011 at 10:36 am

I’m looking outside my window at grey and snow and leafless trees…and this soup looks and sounds AMAZING! I think I can even smell it…


Bev Weidner November 28, 2011 at 10:56 am

Girl, this is my FAVORITE type of soup. The hot broth. The slippery noodles. ALL THE HEAT. I’m a spice lover too. GIVE ME THE HEAT.

calming down.


Sabrina @ Radioactive Runner November 28, 2011 at 11:22 am

This looks incredible. I’m with you.. I love spice. My husband makes the best chicken soup and we always always add fresh cilantra, thinly sliced onion and jalapeΓ±os.. sooo good! I can’t wait to share this with him!!


Irina G (Fit Flexitarian) November 28, 2011 at 11:25 am

The addition of bok choy in this not-quite-traditional chicken noodle soup is absolutely genius. I am really obsessed with it right now, so I’ll have to try this ASAP!


Cassie November 28, 2011 at 11:39 am

This sounds SO good. I adore these flavors!


Meghan @ StruggleMuffins November 28, 2011 at 11:50 am

Ahh I love asian-inspired flavorings in a soup setting. A beautiful thing indeed. Cute story too, very vivid and well told!


Julie November 28, 2011 at 11:59 am

Found this on pinterest. I’m in love πŸ™‚


Anna November 28, 2011 at 1:01 pm

My hubby and I make this any time someone has a cold…it’s the absolute best.


Krissy @ Krissy's Creaions November 28, 2011 at 1:35 pm

I LOVE Chicken Noodle Soup! Add in Asian flavors and I’m sold! I’m definitely going to make this asap πŸ™‚


Sharon November 28, 2011 at 2:45 pm

So many of my favorite things here…I will definitely be making this in the near future! It reminds me of my favorite local Pho place, Pho Vietnam on Stony Pt Road-have you tried their chicken Pho yet Jenna? If this is at all similar, I am going to be a very happy girl indeed. Many is the time I have requested their take-out chicken Pho when I was sick-seriously the combo of spiciness and chicken broth works like magic. The only thing missing here is the mung bean sprouts and basil that they also give you to sprinkle on your soup, along with the jalapenos and hot sauce that you’ve included.


Kat November 28, 2011 at 6:06 pm

Simply inhaling the pungent aromas as I made this soup was soothing for the soul! Thank you for this and many other recipes of yours I have tried. As I cooked, I wondered how a vegetarian version with veggie broth and edamame (instead of chicken) would taste; do you think it’s worth a try? P.S. I cannot wait for your book!


Lauren @ hey, who cut the cheese? November 28, 2011 at 7:50 pm

This soup looks truly soothing and delicious! Thank you for sharing the recipe.


Sarah @ SharingBananas November 28, 2011 at 9:47 pm

Great post! I will definitely be trying this one. I love pho and when I first found out I was pregnant it was one of the only things I wanted to eat for a while. I made my husband take me to Pho Vietnam or Goji all the time! Also, I now have a use for all the bok choy growing in my garden! πŸ™‚


Corrie Anne November 29, 2011 at 3:47 pm

Oh, my husband would love this soup. I’ll have to surprise him with it this weekend when he has loads of homework!


Lynn November 30, 2011 at 6:04 am

Tried it – delicious! Ginger and jalapeno pepper as ingredients had me wondering about the outcome, but I was pleasantly surprised. The jalapeno peppers (thinly sliced, as the recipe says) kind of disappear into the flavour of the soup, without making the soup overly spicy. Highly recommend.


Lindsey @ Stink and Hincks November 30, 2011 at 6:12 am

Immediately after reading this post, I fell in love and had to make it. I made this soup last night, and it.was.insane. So so good. Warm and comforting, and spicy enough to clear anyone’s sinuses. I added some mushrooms (because I had some to use up) and could not find chinese noodles at my grocery store in the ghetto so I used thin spaghetti. It was still delicious and I have added it to my recipe box, thank you!!


Skinny Fat Kid November 30, 2011 at 10:33 am

This looks really good! Skinny Fat Kid doesn’t love soup, but he loves soba. I think this will fit the bill!


Lothar December 10, 2012 at 10:31 pm

That soup looks interesting. Do you hapepn to know of any other good uses for red cabbage? I find the colour bleeds out everywhere.Too much of my time has been spent over the past few months with the Badman education reforms in England. It’s now reached parliamentary bill stage and looks very worrying. I hope that the Lords can delay it until time runs out this parliamentary term if it cannot be amended.


Annie December 1, 2011 at 6:51 pm

I made this soup tonight and it was fantastic! The spices are perfect, and it’s such a cozy meal. I forgot to pick up bok choy, so I used spinach instead, which worked well. Definitely going into the winter recipe rotation.


Lauren A. @ Newest Obsession December 2, 2011 at 8:05 am

I made this for dinner last night and it was PERFECT for a snowy winter night. I loved it! I am definitely hanging on to this recipe. Thanks!


Katie @ Life... Discombobulated December 4, 2011 at 8:59 pm

Jenna, I made this for dinner tonight and it was AMAZING! Just like every other recipe of yours I’ve tried, it was a winner with tons of flavor! πŸ™‚ Thanks!!!


Erica December 12, 2011 at 10:06 am

Made this for dinner last night – so delicious! I forgot how much I love bok choy. It was a perfect winter meal, and I can’t wait to attack the leftovers tonight!


Jnl2211 December 18, 2011 at 12:08 am

I love all the flavors going on in this soup, it reminds me of a soup u make too. But just a note for those hoping it will taste like pho…it won’t. Pho is compromised of many spices including cinnamon, cardamom, and star anise to name a few. It never contains soy sauce, garlic, or sesame oil either. This sounds like a wonderful chicken noodle soup though so i can’t wait to try it πŸ™‚ thanks for sharing.


Sangita Richardson January 2, 2012 at 3:10 pm

Wow just made this tonite. Used spinach instead of bok Choy only cause I didn’t have any. I aslo let the mushrooms cook the last 5-10 min..The kids even loved it!!! Very nice-thanks for sharing!


Danielle January 3, 2012 at 7:37 pm

Made this tonight. Actually I’m currently eating it. This is one of the most amazing things I’ve ever made!! I’ve never made an Asian soup before. I added some thinly sliced mushrooms when adding the jalapeno and green onion. I put mushrooms in everything.

So, so, so good. I like it spicy too! I’m guessing that you took your photos before adding the Sriracha because my broth turned orange in my bowl. After serving up my second bowl I had to get the rest into the fridge before I just kept eating it all evening. Can’t wait for leftovers tomorrow night!!


Tara January 4, 2012 at 6:06 pm

Making this right now. For real.


Emily January 5, 2012 at 9:31 am

Been down with a cold all week and craving this soup! Finally got up the energy to make it, and I’m convinced it’s healing me with every bite. So delicious!


Corina January 7, 2012 at 11:26 am

I’ve made this soup and it was absolutely delicious. I’ve written about it on my blog today . Hope that’s ok.


cappucinogirl January 18, 2012 at 3:14 pm

As Scrumptious as it looks. I added edamame, bean sprouts and mushrooms for perfection! Flat leaf parsley is a good substitute for cilantro. Enjoy!


Nora January 23, 2012 at 4:23 pm

I just wanted to say thank you for this recipe. I made it tonight after a long day at work and what an easy and enjoyable meal it is. Definitely adding this to my regulars! πŸ˜‰


kelli February 17, 2012 at 12:02 pm

I love your site and your story…and this is the best soup I have ever made! I have made it several times with slight modifications. It’s delicious and healing, like you said. I always feel better after I eat it! Thanks for the recipe!


chiara February 19, 2012 at 11:03 am

in Hanoi, Vietnam, we tried it with coconut milk and lemongrass: this gives Pho a bit sweeter, but balanced,taste. Try it also with beef meat, or fish, or even just vegetables.
And of course, basmati rice to pick up with chopsticks!


Christine March 8, 2012 at 10:32 am

Most Pho recipes have fish sauce in them, and that just ruins it for me. Can’t wait to try this one!


Pen March 13, 2012 at 3:33 pm

I got some bok choy in my community basket this weekend and didn’t know what to do with it yet. Thanks, I’m going to try this recipe tonight!


Sarah March 30, 2012 at 1:07 pm

I love pho, the best I ever had was at a little Vietnamese restaurant in Los Gatos, my hometown. But I moved away and it recently closed. The broth was the best part, the leftovers would be become gelatin in the fridge overnight; I have no time to make homemade broth like that but the soup can be replicated pretty well without. I’ve been sick for days and I was combing my Pinterest dinner board for something comforting tonight. I’m going to make this! But I think I will use tofu instead of the chicken. I hope it comes out just as great!


Nissa April 14, 2012 at 6:35 pm

I made this tonight. Wow! The whole Family loves it. Delicious. Thank you for the recipe.


Erin@MommyontheSpot April 17, 2012 at 11:37 am

I found this on Pinterest. It was amazing!! Thanks for posting!


Carrie April 20, 2012 at 4:04 pm

I loved this soup!! I followed the directions exactly and the flavor was amazing; it was fresh and nourishing without being too heavy! Thank you so much for sharing–I’ll be making this again for sure.


Lynn April 23, 2012 at 1:53 pm

I made this soup last night and it was a big hit! It’s a little spicy, but that’s how we like our food. My 2 teenagers and husband thought this soup was great. I’ll be making it again for sure.


dorothy May 3, 2012 at 10:16 pm

you know… this is the FIRST time i’ve read anything about “pho” from a non-asian blogger’s blog – and it gets me SO excited! not only that, i talk about it ALL the time where i have to then explain it… but this post does it seamlessly! definitely bookmarking for easy reference.


i LOVE it too..! especially when i’m sick or am not feeling the best. i absolutely heart its healing properties. even if it’s all in my head. but billions of people can’t be wrong πŸ™‚ eheh.

just had to comment..! ;D

msorothyd (at) yahoo


Mel May 8, 2012 at 5:47 pm

I just veganized this with tofu and vegetable broth and it definitely cured what ailed me…so comforting!


Sarah May 15, 2012 at 7:28 am

I adore Pho. I dated a Vietnamese fellow and his mother was an amazing cook. She made Pho for me just about every weekend and it’s hours of boiling bones and the anise and cinnamon someone mentioned previously. This might get you in the ballpark, though my in estimation it seems a few blocks away. But if you don’t have a sweet little Vietnamese woman tucked away in your kitchen or a Pho shop, this might get you close enough. I’m sick and I may have to give it a try! I don’t have bones to boil.


Jamie June 5, 2012 at 8:53 pm

I love Pho! I’ll be giving this recipe a try very soon :o)


themeaningofme July 4, 2012 at 1:07 pm

Made this about two weeks ago. It was the perfect weapon to fight off the early summer cold that was threatening. Used up some skinny homemade egg noodles and it worked quite well.



Bethany July 10, 2012 at 4:53 pm

this soup is wonderful, my five your old son who is a huge soup lover at it up!


Cindy July 19, 2012 at 5:42 pm

I will definitely try this. It looks yummy. I make a pho pho with ramen Thie Basil green onions ginger bean sprouts and leftover chicken. I will have to try the cilantro and sriracha.


heather July 19, 2012 at 11:41 pm

I make a soup similar to this however the meat I use is oriental sausage bok coy shitaki mushrooms baby corn broccoli sugar snap peas ginger garlic chicken broth soysauce hoisin sauce eggs are optional. I start by starting the chicken broth i add the ginger and the garlic soy sauce and hoisin sauce I taste it to how I like it then I add the Chinese sausage (lap cheong) and then add my vegetables the soup takes about 15 mins to cook my family loves this soup every time we get sick I make this soup handed down to me from my mother you can also use top ramen to make this soup as well if you want to put egg in the soup i just crack the egg and put it in there and it is done..


Becky July 28, 2012 at 2:34 pm

Outstanding recipe — my husband is laid low with a terrible cold, so I whipped this up today and we are both raving! (Well, actually, he’s sleeping, but that’s a good thing.) We skipped the salt and added a handful of mushrooms; I had soba on hand so I used those. The little pieces of minced ginger make it over the top good. Thank you for sharing! This has been printed and inserted into my selective “don’t ever forget this one” book!


Christina August 2, 2012 at 9:02 am

THIS IS NOT PHO! It would be better to call it Chicken Noodle Soup. Hate to say it, Spices are wrong and so are the noodles.


Sarah August 7, 2012 at 8:42 pm

See above, as the recipe is in fact titled asian chicken noodle soup. At the beginning of the post she also says “Call it pho. Call it chinese chicken noodle soup….call it whatever you like, I’m convinced this Asian-themed soup is both medicinal and delicious.” If you read Jenna’s blog regularly, you would see what an amazing cook/writer/blogger and incredible human being she is….and my guess is you wouldn’t choose to make such negative comments, that to be honest, are completely unnecessary.


Hang August 8, 2012 at 6:50 pm

But it is referred to several times through the recipe and in the picture as Pho. That is wrong and misleading.


Pauline November 13, 2012 at 11:49 pm

I agree with Hang, although she clearly states that it is called asian chicken noodle soup…but then referred to in in her picture as pho is very misleading.


Alli September 25, 2012 at 9:05 am

Well said Sarah.


Hang August 8, 2012 at 6:47 pm

I don’t want to come across as mean but this is not Pho. I am Vietnamese and Pho is a Vietnamese dish. This isn’t an opinion like some other dishes that have questionable origins. This is a national vietnamese dish. And its not even close. Only 4 of the ingredients are ok and that is only if you are doing a shortcut version . Most of the ingredients, herbs, spices, etc are missing. Very misleading. At least call it something else πŸ™


Pauline November 13, 2012 at 11:57 pm

Hang, you have every right to point out that this isn’t pho. I too am Vietnamese, and have made pho ga (chicken) the authentic way many times. pho is our loved national/traditional dish. it should only be fair that people at least make it the way it’s made by Vietnamese when sharing our national dish. like Hang says, about 4 of the ingredients are ok, but it’s missing a lot. I understand that every Vietnamese makes their pho differently, and sometimes doing short cuts. I just think it’s very misleading to have a picture with a caption saying “homemade pho”. I do admit that your chicken noodle soup does look delicious.


Mercedez September 7, 2012 at 12:01 am

I agree with Hang…this doesn’t look like any pho I’ve ever eaten and I eat a lot of pho. I didn’t see any basil or bean sprouts which is always served with it…while your soup looks delicious you can hardly call it pho. :/


Courtney Milko October 15, 2012 at 11:39 am

I have all of this in my fridge and I am totally making it tonight. Lovely!


katrina November 9, 2012 at 6:35 pm

Made this tonight and it was delicious! Thanks!!!


Martine November 13, 2012 at 5:36 pm

I made it for my family…they enjoyed it..will eat the left overs tommorow..


Marissa - Hip & Healthy Kids December 6, 2012 at 9:18 am


This is one of my absolute favorite soups. I make this over and over again.
Thank you for the fantastic recipe!



B. December 20, 2012 at 6:52 pm

This soup may very well be good and healthy, and probably warms the soul, but it is absolutely not pho and shouldn’t be likened to it.


Amanda January 13, 2013 at 10:46 am

This may look like pho pronounced as (Pha) but it isn’t & Pha isn’t Chinese it’s Vietnamese. The Pha I eat is from an authentic Vietnamese Resturant & they have bean sprouts & whole fresh basil leaves too. Good try tho!!


Allison February 3, 2013 at 10:57 am

Just enjoyed pho for the first time this week and am eager to make at home. Your recipe looks great! Can you successfully substitute sesame oil with olive? I have an allergy…


Tina February 3, 2013 at 4:50 pm

Ph? is a Vietnamese soup and the ingredients you have list are far from what Ph? is. There are no garlic in ph?. You are missing star anise, cinnamon, coriander and a few more ingredients to make the soup base. Don’t forget your hoisin sauce.


Nicole February 3, 2013 at 6:56 pm

Pho is Vietnamese food not Chinese.


tim February 5, 2013 at 6:55 am

I made this but added some pork and chive dumplings and omitted the chicken. amazing!


Davi February 26, 2013 at 3:50 pm

This is actually not authentic pho. Pho is made from beef broth and the noodles you used are vermicelli noodles. Pho uses rice noodles. It the process is definitely more lengthy than you have here. M


Nina February 28, 2013 at 7:37 am

It was a long time ago when I ate my last soup at all. I am really not a soup fan but this pictures made me want to rethink. I will definitely try this. Looks and sounds amazing. Thank you for sharing this recipe!


LP April 4, 2013 at 4:32 pm

While your soup looks tasty, it most definitely is not pho. Please don’t call it that. There is no garlic, soy sauce, sauteed anything, bok choy or sesame oil in pho. What you are missing is cinnamon sticks, star aniseed, a whole onion and whole ginger (all roasted first). Vietnamese people make pho with fish sauce, not soy sauce. There is no bok choy in in.
I mean no disrespect. I appreciate your appreciation of Vietnamese cuisine. But it really bugs me when people throw a random bowl of noodle soup together and call it pho.


Paula April 15, 2013 at 9:44 am

Absolutely loved this soup!!! Made it for my family and every drop was gone! Thank you for sharing!


Nicola And Gabe June 21, 2013 at 4:21 pm

AMAZING! We bought the wrong rice noodles, so we used thin spaghetti (wheat) instead. DELISH.


Haley August 10, 2013 at 4:29 pm

This was delicious. I added mushrooms, and a squirt of lime just before serving.


Tina September 30, 2013 at 4:53 pm

This was delicious and so easy to make. I just made do with what I had in my pantry. So I used angel hair pasta instead of “Chinese noodles”. I didn’t have ginger or bok choy. I used skinless boneless breast TENDERLOINS and the chicken came out tender and perfect. I added in spinach and next time, I’ll throw in an egg (and have it cool sunny side up) and some bean sprouts. The flavor of the broth was delicious! Even my Chinese mom complimented it!


Catherine December 3, 2013 at 4:35 pm

I just finished making and eating this soup. It was great. I was a little apprehensive to try it since I have never made an Asian soup before (or even eaten one), but it came out wonderfully. I will definitely make it again!


Chau December 15, 2013 at 2:44 pm

We don’t usually put blood pudding in my pho though you can, I normally cheat and use pho bouillon or put star anise in for flavor. It is Vietnamese pho.


Beth Anne January 11, 2014 at 6:40 pm

I made this and I think I put too much soy sauce in or something it tasted too salty and tasted more like hot and sour soup..oh well it was still yummy πŸ™‚


Abigail January 21, 2014 at 10:49 pm

This is a staple food in my house. We eat it almost every week. It’s so easy and so delicious . We all make it as a family and alter it the way we like.


Autumn July 21, 2014 at 7:26 pm

This looks so so good!!! Pinning it now. Thank you!!


Cindy G September 7, 2014 at 1:02 pm

I’ve made your soup before and it was delicious! My husband and I both have colds right now so I am going to make this again tonight. Thankfully I have all ingredients on hand. I’m also going to try the suggestion of loose black tea with ginger. Having a cold in the beginning of September is no fun.


Daphne February 21, 2015 at 4:02 pm

I made this for dinner tonight and it was delicious! Thanks for sharing the recipe.


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