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Coconut Lemongrass Chicken Pho

Experience the aromatic essence of Vietnam with a tropical twist in this Coconut Lemongrass Chicken Pho. This recipe invites the creamy sweetness of coconut and the citrusy zing of lemongrass to dance with the traditional spices of pho, creating a refreshing yet comforting bowl that’s perfect for any season.


For the Broth:

  • 2 tablespoons coconut oil
  • 1 large onion, sliced
  • 4 cloves of garlic, minced
  • 2 stalks lemongrass, tender inner parts only, bruised and chopped
  • 1-inch piece of ginger, sliced
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • 2 chicken breasts, bone-in with skin
  • 1 tablespoon fish sauce, or to taste
  • 1 teaspoon brown sugar
  • Salt to taste

For the Pho Assembly:

  • 200g flat rice noodles (banh pho), cooked according to package instructions
  • Fresh cilantro leaves, roughly torn
  • Fresh mint leaves
  • Lime wedges
  • Sliced red chilies (optional)
  • Bean sprouts, washed and tails pinched off
  • Additional coconut milk for drizzling (optional)


  1. Infuse the Broth:
    • In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, lemongrass, and ginger and sauté until aromatic.
    • Add the coriander seeds and peppercorns, toasting for about 1 minute.
    • Pour in the chicken stock and coconut milk, stirring to combine.
    • Add the chicken breasts to the pot. Bring to a boil, then reduce to a simmer.
    • Simmer for 20 minutes, or until the chicken is cooked through.
    • Remove the chicken, let it cool slightly, then shred the meat and discard the bones and skin.
  2. Season the Broth:
    • Season the broth with fish sauce, brown sugar, and salt to taste. Strain the broth through a fine-mesh sieve to remove the solids.
  3. Assemble the Bowls:
    • Place a portion of cooked rice noodles in each serving bowl.
    • Add a generous helping of shredded chicken to each bowl.
  4. Finish the Pho:
    • Ladle the hot broth over the noodles and chicken.
    • Top each bowl with cilantro, mint, bean sprouts, and slices of red chili to your liking.
    • Squeeze a wedge of lime over each serving and drizzle with a spoonful of coconut milk if desired.
  5. Serve:
    • Serve the Coconut Lemongrass Chicken Pho immediately, inviting diners to stir their bowls to mix the creamy broth with the fresh herbs and lime.

This Coconut Lemongrass Chicken Pho is a delightful symphony of flavors, where each spoonful carries you to the shores of Vietnam with a touch of tropical paradise. It’s a perfect dish for those looking to explore new variations of the traditional pho.

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