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Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup

Chef Shelley
I prefer my broth more delicately flavored, so the spices here are about half of what is generally seen in recipes. Taste and decide if you want to add more.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4


  • 2 quarts Liquid Gold Chicken Stock Broth or store bought stock
  • One pinch each cinnamon cardamom, white pepper, coriander, and star anise
  • 2 cups cooked chicken shredded
  • 8 ounces shrimp I prefer 20-30 per pound size for soup because they’re easy to eat, raw or cooked, peeled and deveined
  • 4 ounces maifun aka rice stick, aka rice vermicelli available in the Asian section in any grocery store, soaked in hot water according to package directions.
  • Suggested additions: basil mint, cilantro,
  • slivered red onion shallot or scallion
  • bean sprouts
  • lime wedges
  • thinly sliced fresh jalapeno
  • hoisin chile sauce, garlic chile sauce and/or sriracha


  • Bring stock and spices to a boil, reduce heat and simmer for 10 minutes.
  • If shrimp are raw, add them to broth and let simmer until just cooked through 1-2 minutes.
  • Put a serving of shrimp, chicken, and rice noodles in each bowl and then ladle the hot broth over them.
  • Top with sprinklings or serve separately on the side.