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Quick Imitation Pho

  • Author: adapted from Eat, Live, Run
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x


Units Scale
  • 2 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 3 chicken breasts, cut into small chunks
  • 1/4 tsp salt
  • 6 cups chicken broth
  • 1 jalapeño, thinly sliced
  • 3 green onions, sliced
  • 1 bunch chopped kale, stems removed
  • 6 oz rice noodles
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp rice vinegar
  • sriracha sauce for serving (optional)
  • chopped cilantro for serving (optional)


  1. In a heavy soup pot, heat the sesame oil over medium heat.
  2. Add the garlic and ginger, and cook for 30 seconds.
  3. Add the chicken and salt, and cook until the chicken is no longer visibly pink (it does not need to be done all the way through).
  4. Add the chicken stock, jalapeño, green onions, and kale. Cook for 15 minutes, or until chicken is fully done.
  5. In a separate pot, bring water to a boil and cook rice noodles according to directions.
  6. Drain the noodles and then add them, along with soy sauce, fish sauce, and rice vinegar, to the soup.
  7. Add salt as needed, although you will likely not need to add much.
  8. Top with sriracha and chopped cilantro.