Jul 28, 2014
Partly Cloudy

Faux Pho - Vietnamese-Inspired Noodle Soup

This version of the Vietnamese noodle soup, Pho, is meant to chase away those winter chills, especially if those chills come along with aches and pains.

Faux Pho - Vietnamese-Inspired Noodle Soup

"Only the pure in heart can make a good soup." ~Ludwig van Beethoven

My friend Patty is a big fan of Pho and swears by its medicinal purposes. She always picks some up at a local Vietnamese restaurant when she isn't feeling well. (She has also promised to bring me some the next time she gets it - hint hint Patty) 

So when I came down with a cold (like a lot of folks right now) I immediately thought of Pho. Since I had no idea where to buy it (Patty lives in Worcester so that's a bit of a drive) I decided to make some. I found a great recipe on (where else?) Pinterest, picked up the ingredients, and had a big batch ready within an hour. Though my cold has yet to leave, my husband and son never caught it so perhaps this Pho really does have some medicinal powers...

I call this "Faux Pho", since I didn't stick to the original recipe (I used the packaged chicken instead of cooking regular chicken breasts, added mushrooms and used a different type of bok choy).


Faux Pho


  • 1 pkg Perdue Short Cuts (your choice of flavors-I used Garlic & White Wine)
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 1 can (6 cups) chicken broth
  • 1 jalapeno, thinly sliced
  • 3 green onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 bok choy, chopped
  • 1/2 pkg whole mushrooms, washed and chopped
  • 5 oz chinese noodles (about half a package)
  • sriracha sauce for serving (optional)
  • chopped cilantro for serving (optional)


  • Heat the sesame oil over medium high heat in a large stock pot.
  • Add the minced garlic and ginger and saute for about 30 seconds.
  • Add the chicken, bok choy and salt and saute for another minute or so.
  • Add the chicken broth, jalapeno and green onions and bring to a simmer. Simmer about 15 minutes.
  • While the soup is simmering cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
  • Add the rice vinegar and soy sauce to the pot and stir.
  • You can add a little more salt if you like but make sure you taste it first (I needed more, my husband didn't.)
  • Add the noodles to the pot.
  • Serve with chopped cilantro and sriracha sauce on the side (I omitted the cilantro because we don't like it but a little of the sriaracha gives a nice kick of heat).

(Adapted from the Asian Chicken Noodle Soup Recipe on the eatliverun blog.)

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