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Photo of Chicken pho by WW

Chicken pho

4 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Salt reduced chicken stock

4 cup(s), (1L)

Star anise

2 individual

Tamari, salt-reduced

1 tbs

Raw skinless chicken breast

540 g, (Buy 600g)

Vermicelli rice noodles

125 g

Bok choy

400 g, coarsely chopped

Gai lan

1 bunch(es), cut into 6cm length


1 bunch(es), cut into 4cm lengths

Bean sprouts

2 cup(s), (160g)

Red onion

1 medium, thinly sliced

Fresh mint

½ cup(s), leaves

Fresh basil

½ cup(s), Thai

Fresh red chilli

1 whole, thinly sliced


1 medium, wedges to serve


  1. Place stock, star anise, tamari and 2 cups (500ml) water in a large saucepan. Bring to the boil over high heat. Add chicken. Reduce heat and simmer, uncovered, for 8–10 minutes until chicken is cooked through. Transfer chicken to a plate and thinly slice.
  2. Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
  3. Add bok choy, gai lan and broccolini to stock mixture and cook for 1 minute. Discard star anise.
  4. Divide noodles and chicken among bowls. Ladle over stock and vegetable mixture. Top with sprouts, onion, mint, basil and chilli. Serve with lemon wedges.


TIP: You can use coriander or regular basil instead of Thai basil.