Simple Spicy "Faux" Pho Soup

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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Pho soup is one of those comfort foods that I crave on a cold Spring day or when I’m not feeling my best.  Traditionally, pho is made by cooking broth for mucho amount of hours.  Sometimes I just want a quick, easy and tasty soup recipe to satisfy my craving.
Simple Spicy Faux Pho Soup
This recipe uses chicken stock with some added ingredients for flavour and leftover roasted chicken.  If you’ve tried my Easy Roasted Chicken Recipe, then this recipe is your obvious next step.  I used LiberTerre chicken products because I know that I will always get a great tasting final dish.  Their chicken products are air-chilled which results in a great tasting end result every single time!
IMG_8599This soup also tastes great with leftover pork or beef.  The garnishes are totally up to you.  I gave some suggestions in the recipe but feel free to add whatever you like.
If you are sensitive to spice, reduce or eliminate the sriracha sauce.  I prefer a spicy soup so I go all out when adding the spicy ingredients.
Simple Spicy Faux Pho Soup
Enjoy this recipe and I hope I’ve made your life easier with this easy Pho soup hack and great way to use your leftover proteins!
With Love,

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IMG 8623 768x492 1 asian soup recipe Simple Spicy "Faux" Pho Soup

Simple Spicy Chicken Pho Soup

  • Author: Julie
  • Total Time: 30 mins
  • Yield: 4 1x


  • 8 oz rice noodles
  • 12 oz shredded chicken
  • 1 medium onion, halved
  • 2 cloves garlic, whole
  • 1 4-inch piece of ginger
  • 4 cups chicken broth
  • 1 star anise pod
  • 1 cinnamon stick
  • 4 oz mushrooms, chopped
  • 4 scallions, finely sliced
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha sauce
  • Salt and pepper, to taste
  • 1 cup fresh bean sprouts
  • 1 lime, cut into 4 wedges
  • Optional garnishes: Thai chillis, shredded carrots, basil or cilantro.


  1. Heat an oil coated medium soup pot to medium-high heat. Add the onion (cut side down), garlic and ginger. Cook, stirring occasionally, until the garlic is golden brown (about 3-4 minutes). Add broth, star anise, cinnamon stick and bring to a boil. Add the fish and Sriracha sauces to the broth. Reduce the heat and simmer until the flavours come together (about 8-10 minutes). Add the mushrooms and scallions and simmer for 2 minutes.
  2. Discard the ginger, garlic, star anise and cinnamon stick. Remove the onion and carefully slice it and set aside. Taste your broth and season with salt and pepper, if needed. Add the chicken (or other leftover protein) to the broth until heated through.
  3. In the meantime, bring a medium pot of water to a boil and cook the rice noodles according to package directions. Drain the noodles and divide among 4 bowls.
  4. Ladle the broth and chicken into the bowls and divide the sliced onion among the bowls. Garnish with fresh bean sprouts, and/or other optional garnishes. Serve hot with lime wedges on the side.
  • Prep Time: 10 mins
  • Cook Time: 20 mins

*This post was created as part of a paid partnership between LiberTerre and Daily Tiramisu.  However, and as always, all opinions are my own.

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