Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
  • The Broth:
  • 8 oz of dried Banh Pho rice noodles (these are also known as “rice sticks”). Use either small (linguine-sized) or medium (fettucine-sized) or you can use Pad Thai rice noodles too. The thinner the noodle, the lighter the experience
  • 3 whole star anise (not the same thing as anise seed)
  • 5 whole cloves
  • 2 cinnamon sticks, broken in half
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of sesame oil
  • 1.5 lbs of chicken tenderloins OR boneless, skinless chicken thighs, thinly sliced so it’s 1/4” wide and about 2” long
  • 1 tbsp of crushed garlic
  • 1 tbsp crushed/minced ginger (I used Spice World Squeeze Ginger as it’s so easy and has great flavor- Costco has it too!)
  • 3 cups of chicken broth (1 tbsp of Chicken Better Than Bouillon 3 cups of water)
  • 3 cups of beef broth (1 tbsp of Beef Better Than Bouillon 3 cups of water)
  • 2 tbsp of fish sauce (don’t mind its pungent fragrance – this ingredient is crucial to the Pho’s rich flavor and it tastes nothing like it smells once cooked)
  • 2 tbsp of hoisin sauce
  • 1 tsp of  Lawry’s seasoned salt
  • The Toppings:
  • 1 yellow onion, thinly sliced (use 2 onions if you want more for the topping as it’s my favorite one – SO perfectly paired with the broth)
  • 1 jalapeño pepper, thinly sliced
  • 1 lime, sliced into discs or cut into 6 wedges
  • 14 oz can of bean sprouts, drained (or use fresh bean sprouts if you can find them!)
  • Fresh cilantro leaves
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!