top of page

Recipe: PHOMO's Chicken Pho for the homecook

Already taking the DIY kit landscape by storm, PHOMO rustle up fresh and healthy pho kits, delivered to doorsteps nationwide. Set up by Daniya Stewart who quit her job to start the brand after struggling to get hold of her favourite dish, she is bringing the joy of this comforting dish to homes across the country!

Daniya has shared her time-saving recipe for an easy-to-make at home Chicken Pho.

Chicken Pho for the homecook

Recipe (serves 2)


  • 1 litre of chicken stock

  • 1 small onion

  • 60g ginger

  • 5g coriander seeds

  • Small cinnamon stick

  • 1 star anise

  • 1 - 2 cloves

  • Fish sauce, to taste

  • Salt, to taste

  • 140g uncooked rice noodles, cooked as per pack instructions

  • 150g cooked chicken

  • Garnishes – lime, spring onion, thai basil, coriander, birds eye chilli, beansprouts


  1. Place ginger and onion (unpeeled and whole) in a baking tray and place under a medium/high grill for 15-20 minutes turning once or twice until charred, do not worry if they blacken a bit. Leave to cool and remove the onion skin and any blackened ginger.

  2. Place the onion and ginger in a pan with the chicken stock and spices, bring to the boil and leave to simmer for one hour.

  3. Remove from the heat and add fish sauce and salt to taste.

  4. Serve with rice noodles, chicken and garnishes of your choice

Top tips

  1. If you have a roast chicken, you can make a stock using the leftover bones, just add these to the pan with 1 litre of water rather than ready made chicken stock.

  2. Adding a handful of fresh coriander to the broth as it is cooking will make it taste even better

  3. You can use any chicken meat, breast is nice and lean but thighs will give added flavour, we like to shred our chicken meat so it pairs well with the noodles.

  4. If you need to cook your chicken, you can simply poach in the broth as it is simmering, add to the broth and leave until fully cooked through, this will add extra flavour to the broth and the meat.

  5. Garnishes are added to taste, we like to chop them all up and let everyone help themselves. Be careful with the birds eye chilli, it packs a punch!


bottom of page