Recipe: 20 minute Chicken Pho

Chicken Pho recipe

Who says you have to go out to eat restaurant-style? We’ve persuaded some of London’s finest food companies to share their best recipes, so you can create incredible dishes in the comfort of your own home. Here’s Borough Broth Co.’s chicken pho recipe, a Vietnamese-inspired bowl packed with warming goodness…

Borough Broth Co.’s Chicken Pho Recipe

Serves 2


2 large free range chicken thighs

2 pouches of Borough Broth Co. Organic Chicken Pho Broth

1 hot red chilli (optional)

6 spring onions

2 limes

200g rice noodles

1 small bunch fresh coriander

1 small bunch fresh mint

100g beansprouts


Dust the skin of the chicken thigh with a pinch of salt. Place in an ovenproof dish and cook for 20 minutes.

Pour the pouches of broth and heat on the hob. Bring to the boil for 30 seconds then reduce to a simmer.

Take one of the red chillies and remove the seeds, and slice into 2mm strips. Add to the simmering broth.

Slice 3 of the spring onions into 2mm strips and add the juice of one lime to the broth.

Cook noodles according to their cooking instructions. Drain when ready to serve.

Remove the cooked chicken from the oven. It should be brown on top (crisp skin) and cooked through without being too dry. Set aside to rest for 5-10 minutes then slice into bite-size pieces.

Prepare a plate of aromatics – beansprouts, mint leaves, coriander leaves, the other lime (chopped into quarters), and the rest of the chilli and spring onion.

Place the drained noodles into the two bowls. Put the chicken pieces on top.

Pour the hot broth over the noodles and chicken, add a sprig of coriander to garnish and serve with the plate of aromatics to add as you wish.


Like this? Check out Circolo Popolare’s carbonara recipe

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