Hey there.

I creatively play with my food with my nine-year-old daughter in Louisville, KY. I hope you find some inspiration and fill your belly.

Weeknight Chicken Pho

Weeknight Chicken Pho


Chicken Pho with a Twist

Pho originates in northern Vietnam, where it is a popular street food in the city. It has rice noodles, which are gluten free, and a broth, leafy greens, and traditionally either beef or chicken.

I first fell in love with pho at Lydia House (R.I.P., dear beloved) in Germantown. Since it’s closing and it still being pretty cold in March, I’ve been wanting to create my own soup bowl. Here you have it, in under an hour.

Side Note.

Traditional garnishes include lime, hot chili sauce, mung bean sprouts, coriander, and Thai basil. Traditionally when we think of basil, we are thinking of the sweet basil used in Italian dishes. Thai basil has a slightly different taste with hints of licorice in it. There are no hard rules in dish though and you’ll find that I made some substitutions here and there because of price and availability in my local grocery store.

If you want truly authentic ingredients, it’s always a great choice to stop by your local ethnic markets or order spices online (:

Weeknight Chicken Pho

This funky spin on traditional Vietnamese pho is as delicious as it looks with broth spiced using Chinese 5 Spice.

Total time:
Makes: 4 bowls

P: 63 - F:15 - C:47
Cal: 562

i n g r e d i e n t s

  • 1/2 pack rice noodles
  • 32 oz chicken broth (low sodium)
  • 4 chicken breasts
  • 2 celery
  • 3 radish
  • 1 avocado
  • 1/3 red cabbage
  • 1 bok choy
  • 1 lime
  • 1 tbsp Chinese 5 spice
  • star anise (optional)

m e t h o d

  1. Bring a large pot to a simmer and cook rice noodles to perfection as outlined in my [previous post][1], or according to package directions.
  2. Sauté chicken in a small amount of olive oil, seasoned with salt.
  3. Meanwhile, in a separate large pot, cook celery (until only slightly firm and the color has dulled) in chicken broth with Chinese 5 spice and lime juice.
  4. Shred chicken and add to the chicken broth pot
  5. Serve by topping with sliced avocado, radish, shredded bok choy, and red cabbage.



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