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Not quite Pho Bo


  • Bring the stock to a simmer in a large heavy-bottomed pot and then add the sugar, lemongrass, chillies, fish sauce, lime juice, vermicelli, mushrooms and ground pepper. Stir well and simmer for about 5 mins, separating the noodles with a wooden spoon as you do so. 
  • Then add the chicken, bean shoots and bok choy. Mix well and simmer for 2 mins until the bok choy wilts. Taste for seasoning. 
  • Stir through the Vietnamese mint, holy basil and spring onions and serve in large bowls.


  • 1 litre chicken stock
  • ½ tbsp shaved palm (or soft brown) sugar
  • 1 tbsp very finely chopped lemongrass
  • 2 small red chillies, seeded & finely sliced
  • 1-2 tbsp Asian fish sauce
  • juice of ½-1 lime
  • 2 handfuls vermicelli noodles
  • 6 button mushrooms, sliced
  • freshly ground pepper
  • 4 chicken tenderloins, very finely sliced
  • 1 handful bean shoots
  • 1 cup finely shredded bok choy
  • a few sprigs fresh Vietnamese mint
  • a few sprigs fresh Vietnamese or Thai holy basil
  • 4 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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