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.

"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.)

mplo January 13, 2013 at 03:59 PM
Mmmmmmmm----soumds delicious! Thanks for posting this recipe and sharing it with us!
Herb Jersey January 13, 2013 at 04:59 PM
This recipe is for chicken soup with ginger. You mention adding mushrooms in both the article and ingredients, but they're nowhere in the directions... I'll let that slide because specifying one package of "Perdue short cuts" makes me assume that this is actually just an ad for processed chicken and not a real recipe. I hope sometime you do get out of your house and try actual Pho, you might enjoy the delicious beef broth seasoned with cinnamon sticks, cloves, coriander, star anise and cardamom... Or the garnish of fresh mint, bean sprouts, basil, fish sauce, etc? Really, the only thing your recipe has in common with Pho is that you eat it with a spoon
cp kostos January 15, 2013 at 04:38 AM
Try DOOEE and Rice in Powder House Sq. (the new Vietnamese Restaurant) very popular with the Tufts students. 868 Broadway nr College Ave.
AmyC January 25, 2013 at 02:43 PM
I have to tell you while it isn't traditional pho, it was a delightfully delicious bowl of soup! So thank you for the recipe! I have shared it with a few friends and all have had the same feedback. Since you tout it as "faux pho" I think you did a fine representation, and that comes from a long time pho eater!


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