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Easy Chicken Pho with Zucchini Noodles

Easy Chicken Pho with Zucchini Noodles

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Servings: 2

Our pho broth starter streamlines prep for this classic Vietnamese soup, which features spiralized zucchini in place of the usual rice noodles. It’s served with the traditional garnishes — a shower of fresh herbs and bean sprouts plus sriracha for a spicy kick. A squeeze of lime helps cool things down. The uncooked chicken breast will be easier to slice if you pop it in the freezer for about 15 minutes.


  • 1 large boneless, skinless chicken breast (about 8 oz./250 g)
  • 2 large zucchini
  • 1 jar Williams Sonoma Pho Broth Starter
  • 5 cups (40 fl. oz./1.25 l) water
  • 1 cup (2 oz./60 g) bean sprouts
  • 1 watermelon radish, very thinly sliced
  • 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
  • 1/2 cup (1/2 oz./15 g) fresh basil leaves
  • 1/2 cup (1/2 oz./15 g) fresh mint leaves
  • 2 green onions, white and light green portions, thinly sliced
  • 1 jalapeño or Fresno chile, thinly sliced crosswise
  • Sriracha, hoisin sauce and lime wedges for serving


  • Place the chicken breast in the freezer for 15 minutes, then cut into slices about 1/8 inch (3 mm) thick.
  • Meanwhile, make the zucchini noodles. Trim the zucchini and, using the fine shredder blade of a spiralizer according to the manufacturer’s instructions, cut the zucchini into long strands, using scissors to cut the strands every 3 or 4 rotations.
  • In a dutch oven over medium-high heat, whisk together the pho starter and water and bring to a boil. Reduce the heat to medium, add the chicken and cook until opaque and cooked through, about 3 minutes. Add the zucchini noodles and cook until just tender and warmed through, about 1 minute.
  • Divide the soup between 2 bowls. Garnish with the bean sprouts, radish, cilantro, basil, mint, green onions and jalapeño. Serve the sriracha, hoisin sauce and lime wedges on the side. Serves 2.
  • Williams Sonoma Test Kitchen

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