Easy Low Carb Chicken Pho (Pho Ga) – Authentic pho is very rewarding to make but it can take quite a bit of time. This quick and simplified recipe gives you homemade pho in less than 30 minutes. Plus it tastes so much like the real deal. And if you use the right noodles it’s very low carb!
When we lived in Virginia Beach years ago I used to watch a good friend of mine make Pho Ga from scratch. Using an authentic recipe that her grandmother used to make.
It was always AMAZING. But man did she have to work hard to get to the finished product. Although worth every bite… I needed an easier way to make Pho at home.
I found a recipe for “cheater” Pho on Damn Delicious and it is fantastic and very simple to make. I’m sure connoisseurs of authentic Pho will say it’s not a perfect flavor but for this amateur Pho family it’s great! More importantly, this recipe provides an easy way to whip up a batch of Pho on a busy week night.
NOTE: Using Miracle Noodles (or a similar product) makes this a very low carb soup and perfect for a low carb or keto diet.
TIPS for Cheater Low Carb Chicken Pho
- Authentic Pho uses rice noodles and these can be found in most grocery stores.
- LOW CARB: If you are on a low carb diet (or desire a lower calorie version of pho) I have found that Miracle Noodles (or any kelp or Shirataki noodle) are a great substitute for rice noodles. Kelp noodles do not need to be cooked. Shirataki noodles will need to be prepped per their instructions.
- Chicken thighs will give you a richer more authentic taste
- Chicken breasts work really well and is what I normally use since I usually have breasts in my freezer and fridge
Other Recipes you may enjoy:
Cheater Chicken Pho Ga (Asian Noodle Soup with a low carb substitute)
- 8 oz dried rice noodles (or Miracle or Wonder noodles - any Shirataki or kelp noodle - if you want to make this low carb)
- 2 tbsp olive oil (divided)
- 1 lb boneless skinless chicken thighs or breasts, cut into 1 inch chunks **
- salt and freshly ground pepper
- 3 cloves garlic (minced)
- 1 tbsp freshly grated ginger (or ¼ tsp of ground ginger)
- 6 cups chicken stock
- 2 tbsp hoisin sauce
- 1 tbsp fish sauce
- white onion, very thinly sliced
- fresh cilantro leaves
- jalapeno. thinly sliced
- lime juice
- Other garnish options: bean sprouts and fresh mint leaves
- If using rice noodles, cook according to the package instructions and drain well. Kelp noodles do not need to be cooked. Shirataki noodles will need to be prepped per their instructions.
- Heat 1 tbsp of oil in a dutch oven or large pot over medium heat. Generously season chicken pieces with salt and pepper. Add chicken to pot and cook until golden. 3-4 minutes or more if larger pieces and set aside.
- Add remaining 1 tbsp of oil to the pot. Add garlic and ginger and cook until fragrant. About 1-2 minutes.
- Whisk in chicken stock, fish sauce and hoisin sauce. Bring to a boil and simmer for 10-15 minutes.
- Serve with noodles, chicken and garnish with onion, cilantro, jalapeno and lime juice. As well as bean sprouts and mint if desired.