Chicken pho with lime and coriander

This sharp, zingy pho is a wonderfully warming meal. With juicy strips of chicken, freshly wilted bok choy and the flavourful goodness of lime, coriander and chilli, a bowl of this noodle soup is an explosion of taste.

By Jo Wilcox
  • 20 mins cooking
  • Serves 2
  • Print


  • 1 litre chicken stock*
  • 3-4 slices fresh ginger
  • 1 clove garlic, sliced
  • 1/2 small onion, finely sliced
  • 1 kaffir lime leaf
  • 1/4 cup soy sauce*
  • 2 tbsp sweet chilli sauce*
  • 1 chicken breast, cut into thin strips
  • 100 g vermicelli noodles (non-wheat), soaked in warm water for 2 minutes until softened, then drained
  • 1 bok choy, sliced
  • Fresh coriander, black and white sesame seeds, lime wedges and sliced red chilli (optional), to serve


  • 1
    Heat the stock to a simmer. Add the ginger, garlic and onion and simmer for 2 minutes.
  • 2
    Then add the lime leaf, soy sauce and sweet chilli sauce. Simmer to release the flavours.
  • 3
    Add chicken and cook for 5 minutes until tender and white. Stir in noodles and cook for 1 minute.
  • 4
    Stir in bok choy and cook until wilted and green.
  • 5
    Spoon into bowls and top with coriander, sesame seeds and, if desired, fresh chilli for a little extra heat. Squeeze over a lime wedge and serve.


*Check label if eating gluten free.

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