Quick Noodle Pho

Limi’s internship is almost done! We are getting ready to pack up and move again, which means using all the random ingredients left on the shelf after making this and that. A few of the ingredients that I had were rice noodles and a bag of spinach that I had frozen to keep from going bad. I also had a whole lot of cilantro cubes! If you have never heard of this, let me tell you about them. They are awesome! You just chop up your cilantro, but it in ice cube trays, cover with water and freeze! It is a great way to keep your cilantro from getting mushy but you are still able to preserve the fresh flavor! 

Well with these ingredients that I needed to use I was looking for some recipe inspiration. I came across my friends blog and found her recipe for Super Quick Ramen Pho. It sounded tasty and it had all the right types of ingredients but I was a little skeptical at first, because I wasn’t sure it would fill Limi or me, as a dinner. I was pleasantly surprised to find the reverse to be true! It was very filling and also very delicious! It is so unique from any other soup. We will definitely be making this again!

I will put out a disclaimer though: I have never had authentic Pho and I made a few alterations from my friends recipe so that I could use up my left-overs. It is super yummy but I have no idea how similar it is to real Pho. You can call it something else if you prefer, but the recipe is great, in and of itself.

One of the greatest features of this recipe is the “quick” part. It was done in less than 15 minutes (the actual cooking takes about 10 minutes, but I allow extra time for chopping things). You can’t turn this recipe down if you are in a hurry!

I made Fried Rice to go along with the soup, because I thought we would need something to help fill us. It was a great combination for flavor, and something you might want to serve with the soup if you are also skeptical. Limi preferred to mix his soup with his rice, but I liked them better separate. 


5 cups water
1 Maggi cube or tsp bouillon 
1/2 tsp ginger powder
2 tsp garlic powder
2 TBS light soy sauce
1 TBS Siracha 
1 tsp salt
3 chicken breasts, raw
1/2 pound rice noodles
1 cup coleslaw mix (or 1/2 cup of each shredded cabbage and carrots)
1 cup spinach (or other dark green leafy vegetable)
1 cup cilantro
Juice from 1/2 lime


Combine the water, bouillon, ginger, garlic, soy, Siracha and salt in a large pot. Heat on high until boiling. While the pot heats, cut the chicken into very thin strips, and about 2 inches long. Add the chicken to the boiling water. Once the chicken is barely cooked, add the rice noodles, cover the pot and reduce the heat to low. 
Let the soup simmer on low, stirring occasionally, for 10 minutes. Then add the coleslaw mix, spinach, cilantro and lime juice and remove the soup from the heat. 

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3 thoughts on “Quick Noodle Pho

  1. Love it!! I'm glad you tried it, and it sounds like your version was perfect! Haha at first I was like, “woah! That looks just like MY bowls!” Then I was like, “…oh, it is my bowl” haha!

  2. Haha, yep your bowl! And we LOVED the Pho, even though it was slightly different than yours… You know, gatta use up what you have on hand! I hope that you don't mind that I adapted your recipe and put a link to your blog… if you want me to remove it then I definitely will.

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