Easy Chicken Pho

Easy Chicken Pho

Warming, bright, spicy and tangy – this flavorful pho is sure to satisfy!

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
  • In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
  • Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
  • Remove from heat; stir in noodles, then stir in lime juice.
  • Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.


  • 3 1/2 oz uncooked rice stick vermicelli (from 7-oz package), broken into 6-inch pieces
  • 1 tablespoon vegetable oil
  • 20 oz boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 bunch green onions, thinly sliced on the bias, whites and greens divided
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon Sriracha sauce
  • 1 carton (32 oz) Progresso™ unsalted chicken broth
  • 1 tablespoon fresh lime juice
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1 jalapeño chile, thinly sliced

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