Quick Vietnamese Chilli Pho

The secret to a good, homemade and authentic pho is time. The broth needs equal amounts of love, flavourful ingredients such as fresh ginger, lime, star anise etc. and time. It needs to boil for a good 6-8 hours.

But as I had a sudden craving for pho I simply didn’t have the time to wait this long. I mean who does when it’s pouring down outside and you’re hungry like a badger. Not me! So I had to find a way of cutting corners where I could, without losing flavour.
As a result, I saved myself about 7,5 hours and still ended up with a delicious pho with a perfect tanginess to it mixed with a nice warming zing from the chilli.

Pho is usually made with beef or chicken, noodles, vegetables, herbs and of course the broth. The rice noodles are called bánh phở if you’re ever in an Asian shop or restaurant.
Pho is a popular street food in Vietnam and a speciality in a number of restaurants around the world. Pho originated in the early 20th century in northern Vietnam and was popularised throughout the rest of the world by refugees after the Vietnam War.

Quick Chilli Pho

Make this comforting bowlful of chilli chicken noodle soup with warming Vietnamese spices. This easy cheat 'pho ga' recipe makes an ideal low-fat supper and is ready in 30 minutes.

  • 1 pk Rice noodles
  • 2 chicken breasts (organic, free range if possible)
  • 2 pk Knorr Chicken Stock Pots
  • 1 liter water
  • Mixed vegetables, whatever you can get your hands on/have in the fridge (I used: Carrot ribbons, green cabbage, red pepper, mangetout, sugar snaps, onion)
  • 1 spring onion (cut into very thin slices)
  • 2 tbsp chilli sauce (Sriracha is the best)
  • 2 tbsp hoisin sauce
  • 1 clove garlic
  • Salt and pepper
  • Olive oil


  • 1 cup bean sprouts
  • 1 red pepper (cut into thins)
  • 1 pk sugar snaps (cut at an angle, cut into thins)
  • Coriander (chopped )
  • 1 lime (cut into wedges)


  1. In a large sauce pan, heat up a little oil and fry the garlic until fragrant. Add 500 ml of water and one chicken stock pot. Bring to a boil, then turn down the heat. Season with S+P, chilli sauce and hoisin sauce.


  1. Season the chicken well with oil, chilli sauce and salt + pepper.

    Bake in the oven at 180 C for 20-25 minutes. (Always check that the meat is cooked through and that the juices are coming out clear).

    Once cooked, pour the remaining juice into the broth.

    Shred the chicken by using two forks to pull it apart.


  1. Boil 500 ml of water, add a little salt and the other chicken stock pot.

    Add the noodles and let them soak up the water for about 5 minutes until they're soft and noodley. Add the noodles and water just before serving. Stir.

    *this may vary depending on the brand you're using. Follow the description if special.


  1. Between cooking time, prepare your garnish. Use a peeler to create carrot ribbons. Rinse and chop the other vegetables.

  2. Seasen the broth to taste. When everything is cooked, pour the soup into large bowl. Use a fork to get the noodles. Then garnish with all the vegetables and the shredded chicken.

    Serve whilst boiling hot.

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