Chicken Pho 
with Pea Shoots

This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.

Brandon Barre

Find more Asian-inspired dishes here.

Prep Time
20 min
Cook Time
25 min
45 min


  • 4 cups low-sodium 
chicken broth
  • 2 1/4-inch slices fresh ginger
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 4 tsp fish sauce
  • 2 green cardamom pods
  • 1 star anise pod
  • 1/2 stick cinnamon
  • 1/4 tsp ground turmeric 
(TRY: Simply Organic Ground Turmeric Root)
  • 20 oz boneless, skinless chicken breasts (about 
2 large)
  • 3 tbsp fresh lime juice
  • 1/4 tsp ground black pepper
  • 4 oz brown rice 
vermicelli noodles
  • 1 jalapeño chile pepper, seeded and thinly sliced
  • 3 cups pea shoots
  • 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint
  • 2 green onions, white 
and light green parts, 
thinly sliced


  1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
  2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.
  3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.
  4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 349
  • Carbohydrate Content 33 g
  • Cholesterol Content 104 mg
  • Fat Content 6 g
  • Fiber Content 5 g
  • Protein Content 42 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 544 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g