Photo of Chicken pho by WW

Chicken pho

Points® value
Total Time
30 min
5 min
25 min
Our speedy version of the famous Vietnamese noodle broth is full of vibrant flavours.


Root Ginger

1 inch slice(s)

Spring Onions

3 medium, trimmed (green and white parts separated); green parts finely sliced and white parts roughly chopped

Star Anise

1 individual

Coriander, fresh

1 tablespoon(s), leaves and stalks separated

Chicken stock cube(s)

1 cube(s), 400ml hot fresh chicken stock

Chicken breast, skinless, raw

1 medium

Thai Fish Sauce

½ teaspoon(s)

Ribbon rice noodles

150 g


25 g, in water, drained

Thai basil leaves

6 g

Mint, Fresh

1 tablespoon(s)

Chilli, green or red

½ individual, red, finely sliced


½ medium, to serve


  1. Put the ginger, chopped spring onions, star anise, coriander stalks and chicken stock into a medium pan and bring to a gentle simmer over a medium heat. Add the chicken breast, making sure it’s submerged, and simmer for 15-20 minutes until cooked through. Lift the chicken from the broth using a slotted spoon, then transfer to a board and shred using two forks. Stir the fish sauce into the broth.
  2. Add the noodles to the broth and gently simmer for 1-2 minutes, until the noodles have separated. Lift the noodles out into a deep serving bowl and top with the shredded chicken, beansprouts, basil, mint and chilli. Pour over the stock, scatter over the coriander leaves and sliced spring onions, then serve with the lime wedges on the side.


Get ahead by making the broth and poaching the chicken up to 24 hours in advance. Store separately in the fridge, then continue with the recipe as normal the next day. You can also double, triple or quadruple the ingredients to serve more people.