From Hoàng Oanh's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Phở Gà Trứng Non, with US measurements.

Chicken Pho with Young Eggs

Name: Chicken Pho with Young Eggs
Yield: Serves 4 servings
Ingredients: 1 chicken breast; 10.5 oz young chicken eggs (about 300 grams); 10.5 oz rice noodles (about 300 grams); Bean sprouts, Thai basil, culantro; Green onions, cilantro, onion; Chicken bouillon powder, sugar, pepper; Chili sauce, hoisin sauce (optional)

Hoàng Oanh @hoang_oanh_123

TPHCM

A favorite dish among Vietnamese people. Anything is possible when you cook with love—all for your loved ones.

Hoàng Oanh @hoang_oanh_123

TPHCM

A favorite dish among Vietnamese people. Anything is possible when you cook with love—all for your loved ones.

Saved

Ingredients

Serves 4 servings

1chicken breast
10.5 ozyoung chicken eggs (about 300 grams)
10.5 ozrice noodles (about 300 grams)
Bean sprouts, Thai basil, culantro
Green onions, cilantro, onion
Chicken bouillon powder, sugar, pepper
Chili sauce, hoisin sauce (optional)

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Steps

1

Rinse the chicken breast with salt and let it drain. Wash the vegetables and prepare all other ingredients.
2

Add a few slices of ginger to a pot of chicken broth and boil the chicken breast until cooked. Season to taste, then remove the chicken breast and let it cool before shredding. Add the young eggs to the broth (if you prefer soft-boiled eggs, add them for about 3 minutes, then remove).
3

Blanch the rice noodles in hot water, then add the shredded chicken, eggs, and broth. Top with green onions, cilantro, pepper, and chili sauce or hoisin sauce if desired. Serve hot.