Vietnamese Egg and Chicken Pho
VietnameseOther InternationalDesi eggsMedium
A Vietnamese pho with chicken, a soft boiled egg and fresh herbs in a fragrant star anise broth.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 150 g chicken, thinly sliced
- 150 g rice noodles
- 4 cups chicken stock or water with 1 stock cube
- 1 star anise (optional)
- 1 tbsp fish sauce or soy sauce
- 1 tsp sugar
- 1 lime, cut into wedges
- 2 spring onions, chopped
- Fresh coriander and mint for garnish
Method
- Boil the eggs for 6 minutes, cool, peel and halve.
- Bring the stock to a boil with star anise if using and add the chicken; simmer for 8 minutes.
- Cook the rice noodles separately, drain and divide into bowls.
- Season the broth with fish sauce or soy sauce and sugar.
- Ladle the hot broth and chicken over the noodles.
- Top with halved eggs, spring onions, herbs and lime wedges.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)26 g
Fat (estimate)12 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken until no pink remains and eggs until the whites are fully set. Allergens: egg, fish (fish sauce), soy. Substitute: use soy sauce instead of fish sauce, or skip the star anise. Nutrition figures are estimates only, based on standard per-egg values.