Serves: 4
  • Broth:
  • 8 cups reduced sodium chicken broth (regular can be substituted and vegetable broth can be substituted for a vegetarian version)
  • 4 cups water
  • ½ cup sliced onion
  • 3 cross cut slices fresh ginger (1/4 inch thick and the width of the fresh ginger)
  • ¼ cup soy sauce
  • 2 teaspoons granulated sugar
  • ½ teaspoon Chinese five-spice powder (see notes below)
  • Kosher salt
  • Noodles and tofu or chicken:
  • 8 ounces ¼-inch wide rice noodles (fresh noodles can be substituted)
  • 12 ounces sliced steamed tofu or thinly sliced cooked chicken (see notes below)
  • Fresh herb and vegetable garnishes:
  • 8 ounces bean sprouts
  • 1 cup basil leaves
  • 1 cup cilantro leaves
  • ½ cup thinly sliced green onions
  • 1 lime cut into wedges
  • Sriracha hot pepper sauce
  • Hoisin sauce
  1. Preheat the broiler.
  2. Broil onion and ginger slices until lightly charred, about 5-7 minutes.
  3. Put chicken broth and water in a stockpot; add onions and ginger, soy sauce, sugar and Chinese five-spice powder; bring to a boil, reduce heat and cover and simmer on low heat about 15 minutes; remove onions and ginger from broth. Season with salt.
  4. Heat four serving bowls; keep warm.
  5. Put rice noodles in a bowl; cover with warm water and soak for 15 minutes; drain. Bring water to a boil in a medium size saucepan; add noodles and cook for 20-30 seconds; drain. Divide noodles into the heated bowls. Add tofu or chicken then ladle in hot broth.
  6. Arrange fresh herbs and vegetables on a platter and serve with Pho bowls. Pass Sriracha sauce and Hoisin sauce on the side.
Chinese five-spice powder is available in the spice section of many grocery stores.

For cooked chicken: Very thinly slice 12 ounces chicken breast. Bring water to a boil in a medium size saucepan; add chicken. Reduce heat to low and simmer just until cooked through, about 8 minutes.
Recipe by A Year at the Table at