Ingredients (14)
- 6 ounces dried rice vermicelli
- 4 cups low-sodium chicken broth or stock
- 1 teaspoon granulated sugar
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- ½ cup shredded rotisserie chicken
- 1 lime, cut into 4 wedges
- 2 sprigs fresh basil
- 1 handful mung bean sprouts
- 2 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- 4 sprigs cilantro
- ½ to 1 tablespoon Asian fish sauce
- Sriracha hot sauce
- Hoisin sauce
Nutritional Information
- Calories508
- Fat8.92g
- Saturated fat2.55g
- Trans fat0.03g
- Carbs85.88g
- Fiber4.18g
- Sugar5.45g
- Protein22.92g
- Cholesterol26.25mg
- Sodium861.36mg
- Nutritional Analysis per serving (2 servings) Powered by
For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.
Instructions
- 1Cook noodles and divide between two bowls.
- 2Bring chicken broth to a boil and add sugar and ginger. Simmer 2 to 3 minutes and add the shredded chicken. Remove from heat and ladle over the noodles.
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3Squeeze a lime wedge over the top of each bowl. Garnish with the remaining ingredients and serve with the remaining lime wedges.
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