Chicken Pho

chicken pho

Recipe by Ivy Manning

  • 4Servings


  • 8 cups chicken stock
  • 3/4 lb. boneless, skinless chicken breasts
  • 4-inch piece fresh ginger, halved lengthwise
  • 3 tbsp. fish sauce
  • 5 star anise pods
  • 6 oz. rice vermicelli noodles
  • 6 oz. sugar snap peas, trimmed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup hoisin sauce


In large pot with a lid, bring first 5 ingredients to a simmer over medium. Cover; cook over low, 10 minutes. Discard ginger and star anise. Shred chicken; return to pot. Add noodles and peas; cook over medium until tender, 3 minutes. Top with herbs and hoisin.