Recipe: Simplest Chicken Pho »

From Clean Soups by Rebecca Katz

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<i>Clean Soups</i> by Rebecca Katz with Mat Edelson

Clean Soups by Rebecca Katz with Mat Edelson [©Ten Speed Press]

Simplest Chicken Pho


Soup can nourish and heal the body giving you an energising boost. In Clean Soups, Rebecca Katz shows us how to use wholesome stocks and soups to detox naturally and stay invigorated all year round.

One simple bowl of soup can make a difference to how you feel and here's one to try.

Rebecca says:  The traditional Vietnamese soup pho (pronounced 'fuh') is a mixture of Chinese and French cuisines. Pho can take a long time to cook, but I've come up with a shortcut.

Here you take out your muslin, put in spices including coriander seeds and peppercorns, and add cut-up ginger and onion. Then you tie the muslin like a hobo sack to the corner of the pot and delight as the aromatics infuse into the pot. In 20 minutes you have pho broth, into which you place the rice noodles.

Finish the pho with a garnish of thinly sliced jalapenos, mung bean sprouts, Thai basil and mint, and youíve got an incredibly nourishing dish that's exploding with flavour.

Simplest Chicken Pho

makes 6 servings | prep time: 15 minutes | cook time: 25 minutes


  • 1 (10 cm) piece fresh ginger, unpeeled and sliced
  • 2 teaspoons coriander seeds, toasted in a dry frying pan for about 30 seconds, until fragrant
  • 2 whole cloves
  • 1 teaspoon black peppercorns
  • 1 small brown onion, halved
  • ½ teaspoon ground coriander
  • 2 litres Old-Fashioned Chicken Stock (page 39)
  • 1 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon coconut palm sugar
  • 1 tablespoon plus 2 teaspoons fish sauce, plus more if needed



  • 450 g thin rice noodles (see Variation)
  • 270 g cooked and shredded organic chicken (see Cook’s Note on page 92)
  • 4 spring onions, green part only, thinly sliced
  • 1 large handful coriander, chopped



  • 200 g mung bean sprouts
  • 12 sprigs mint
  • 12 sprigs Thai basil
  • 1 jalapeño pepper, seeded and thinly sliced
  • 2 limes, cut into wedges



Wrap the ginger, coriander seeds, cloves, peppercorns and onion in a 28 by 40 cm piece of muslin. Tie the muslin with butcher’s twine, leaving a few extra centimetres to secure the pouch to the pot.

In a soup pot, combine the stock, salt, sugar and fish sauce. Secure the herb pouch to the soup pot, making sure it’s completely submerged in the stock, and bring it to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer for 20 minutes. Remove and discard the spice bag. Taste; you may want to add a bit more fish sauce.

Meanwhile, in a large bowl, soak the rice noodles in warm water until softened, about 10 minutes. Bring a large saucepan of salted water to a boil, add the noodles and cook for 3 minutes, or just until tender. Drain well.

To assemble, divide the noodles and chicken among 6 bowls, ladle in broth to cover, and top with the spring onions and coriander.

Serve with a plate of the bean sprouts, mint, basil, jalapeño and lime wedges alongside. Or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Cook’s Note: Play with the timing on the noodles. If you cook them until al dente, they will finish cooking in the hot broth.

Variation: If you don’t want to use rice noodles, try spiralised zucchini (courgette) or daikon noodles instead.


Read more about Clean Soups here »

See links below for more delicious soup recipes.

This recipe from Clean Soups is reproduced with the kind permission of the publisher.

Clean Soups by Rebecca Katz with Mat Edelson and photography by Eva Kolenko is published by Murdoch Books (Sydney, NSW; Mar 2017; Hb; 152pp, RRP A$35.00)


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