Copied to Clipboard!
default-banner
BACK TO 
A chicken pho recipe served with Cilantro Lime Sriracha.

Cilantro Lime Chicken Pho Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    45 mins

Asian Food Fusion Chicken Rice or Noodle Vegetable Lunch Dinner Less Than 60 mins

Making a chicken pho recipe at home can be easy and done in under an hour! Chicken, aromatics, rice noodles, and Cilantro Lime Sriracha are the key ingredients.

 

This simple chicken pho recipe makes it easy to get your own pho experience at home. Charred aromatics like ginger and onion combine with spices like cinnamon and clove for a deep and complex broth that pho is known for. From there, it all comes down to the toppings and garnish, and this pho recipe gets a vibrant and punchy kick with Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce. Its fresh and zesty flavor makes it the perfect pairing with pho and goes great alongside Hoisin Sauce as the two condiments to enjoy this chicken pho with. 

What You Will Need

Ingredients

  • 1 Tbsp vegetable oil
  • 1 large onion, halved
  • 3-inch piece fresh ginger, sliced
  • 4 cups chicken broth
  • 4 cups water
  • 1½ lbs bone-in, skin-on chicken thighs
  • 1 tsp sugar
  • 1 cinnamon stick
  • 4 whole star anise
  • 4 whole cloves
  • 1 Tbsp fish sauce
  • 8 oz dried rice noodles (pho noodles)
  • --FOR SERVING--
  • 1 cup bean sprouts
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into wedges
  • 2 green onions, sliced
  • 1 jalapeño, thinly sliced

Seasoning

  • ¼ cup Lee Kum Kee Cilantro Lime Sriracha Chilli Sauce
  • ¼ cup Lee Kum Kee Hoisin Sauce

Made with
Lee Kum Kee products

cilantro Lime Sriracha

Chili Sauces, Sriracha Sauces

Cilantro Lime Flavored Sriracha Sauce
Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

How to make it

  1. Heat oil in a large pot over medium-high heat. Sear onion and ginger, cut side down, for 3–4 minutes until charred and fragrant.
  2. Add chicken broth, water, chicken thighs, sugar, cinnamon stick, star anise, and cloves. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes. Skim off any foam as needed.
  3. Remove chicken from broth and shred into bite-sized pieces; discard skin and bones. Strain broth through a fine mesh sieve and return to pot and mix in fish sauce. Keep warm. 
  4. Cook rice noodles according to package directions. Drain and rinse under cold water to prevent sticking.

  5. Divide noodles between bowls, top with shredded chicken, and ladle hot broth over. Garnish with bean sprouts, basil, cilantro, lime, green onions, jalapeño, and drizzle with Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce and serve with Lee Kum Kee Hoisin Sauce.

     

    Enjoy, and check out more easy chicken recipes on our recipes page!

You May Also Like

Buddha Bowl S

Buddha Bowl

  • Difficulty
Time 25 mins   
Like 0
Recipe Grilled Beef Flank Ribs

Grilled Beef Flank Ribs

  • Difficulty
Time 80 mins   
Like 0
Recipe Roasted Red Pepper & Sriracha Hummus S

Roasted Red Pepper & Sriracha Hummus

  • Difficulty
Time 10 mins   
Like 1