Pho Ga (Chicken Pho) with Crispy Shallots

This simple Vietnamese soup is comfort food at its best. The hot and cool flavours are all in perfect harmony.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 3 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 stalk lemongrass, cut into 1-inch pieces and smashed
  • 1 piece ginger
  • 1 tsp (5 mL) sugar
  • 1 tbsp (15 mL) fish sauce
  • 1 carton CAMPBELL’S® Ready To Use Pho Broth
  • 1 lb (454 g) boneless, skinless chicken thighs
  • 8 oz (226 g) dried  rice noodles
  • 1 carrot, cut into ribbons with a vegetable peeler
  • 1 cup (250 mL) frozen peas, thawed
  • 1/4 cup (60 mL) each, fresh  mint leaves and cilantro sprigs
  • 1 small  red chili pepper, thinly sliced
  • 1 lime, cut into wedges


  1. In small non-stick skillet heat oil on medium heat; cook shallots and garlic until caramelized and golden brown, about 8 minutes.
  2. Meanwhile, in a large saucepan combine lemongrass, ginger, sugar, fish sauce and Pho broth. Cover with a lid and bring to a very gentle simmer. Add chicken and continue to simmer very gently for about 15 minutes
  3. Cook the noodles according to the package instructions. Rinse well under cold water to prevent sticking and divide between 4 bowls.
  4. Remove the cooked chicken from the soup and slice. Arrange over noodles with cooked shallots, carrots, and peas.
  5. Strain soup through sieve into a large measuring cup. Pour over noodles in bowls. Top each with mint, cilantro and chilies. Serve with lime wedges.

Recipe tips

Substitute the peas for shelled edamame or frozen broccoli.

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Amount Per Serving
Calories 460
Fat 9 g
Sodium 1240 mg
Carbohydrate 68 g
Dietary Fibre 4 g
Protein 27 g
Vitamin A 15 %DV
Calcium 6 %DV
  • Source of calcium
  • Source of fibre

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