Banh Pho Soup


Whoever said there was a chicken in every pot may have been right. I love making chicken soup, but when inspiration strikes, I love to mix it up a bit whenever I can. Thanks to a bag of noodles in my pantry, my Banh Pho Soup was born. I relied on a chicken base, added some herbs, cinnamon, noodles, and veggies. I ended up with the most delicious soup, and my family loved it.


Ingredients for Banh Pho Soup:


10 cups chicken broth

1 pound boneless and skinless chicken thighs

4 whole scallions + 5 scallions, sliced

1 1/2 teaspoons coriander seeds

2 cinnamon sticks

8 basil leaves

8 sprigs of cilantro + 3 tablespoons chopped cilantro

3 cloves garlic

6 ounces of Banh Pho noodles

6 baby bok choy, leaves separated

8 Shiitake mushrooms stems discarded and caps sliced

kosher salt

black pepper


Time-Saving Tip; Prepare the broth a few hours in advance before proceeding with the recipe.


Let's see what we need.


We're ready to cook.


Place the noodles in a bowl and cover with very warm water for 20 minutes; drain.


Simmer the broth, chicken, basil, cilantro sprigs, cinnamon, coriander, and garlic. Once cooked, about 15 minutes, transfer the chicken to a plate and strain the broth. Discard the herbs and spices.


Shred or dice the chicken into smaller pieces.


Combine the noodles with the broth and simmer for a minute. Add the mushrooms, bok choy, sliced scallions, and chicken; stir in the chopped cilantro. When the vegetables wilt, it's ready.


It's ready! Banh Pho Soup is deliciously light and full of so many flavors. I love it because it's not only so good but so good for you.

Enjoy!



Banh Pho Soup:


  • 10 cups chicken broth

  • 1 pound boneless and skinless chicken thighs

  • 4 whole scallions + 5 scallions, sliced

  • 1 1/2 teaspoons coriander seeds

  • 2 cinnamon sticks

  • 8 basil leaves

  • 8 sprigs of cilantro + 3 tablespoons chopped cilantro

  • 3 cloves garlic

  • 6 ounces of Banh Pho noodles

  • 6 baby bok choy, leaves separated

  • 8 Shiitake mushrooms stems discarded and caps sliced

  • kosher salt

  • black pepper

  • Place the noodles in a bowl and cover with very warm water for 20 minutes; drain.

  • Simmer the broth, chicken, basil, cilantro sprigs, cinnamon, coriander, and garlic. Once cooked, about 15 minutes, transfer the chicken to a plate and strain the broth. Discard the herbs and spices.

  • Shred or dice the chicken into smaller pieces.

  • Combine the noodles with the broth and simmer for a minute. Add the mushrooms, bok choy, sliced scallions, and chicken; stir in the chopped cilantro. When the vegetables wilt, it's ready.

  • Time-Saving Tip; Prepare the broth a few hours in advance before proceeding with the recipe.

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