Originally posted March 1, 2012, revised May 2015.

After the launch of my website in January 2012, I felt a great sense of accomplishment. Having limited knowledge (and that is an understatement) about starting my own site, I spent every spare moment I had during the thick of the holiday-season researching my colleagues blogs and trying to figure out how to piece my own together. It wasn’t easy, but I did it with the exception of a major part: my blog.

The heartbeat of any exceptional website is an active blog. When I announced my web site, I purposely had not started a blog because I need a break and I wanted to dedicate enough time to do it right. After a few requests for recipes from followers on Twitter and Facebook, I decided that postponing my blog any more was mistake and, as the saying goes, there was no time like the present to get it going.

The recipe to start me off is one I made this week. Posting this pic over Facebook and Twitter created some buzz that soon died down once I had no recipe to back it up. Inspired by both a recipe I saw in Family Circle magazine and by the yummy soup at Miss Saigon restaurant in Tucson, here is my version of Chicken Pho.

Chicken Pho, Yo

Serves 4-6
Prep 15 minutes
Cook 10 minutes


  • 1, 32 oz box of chicken broth or stock (reduced sodium preferred)
  • 1 cup water
  • 1 pound of boneless chicken thighs, cut into bite sized pieces
  • 2 shredded carrots
  • 1/2 cup peas
  • 2 tbsp grated fresh ginger
  • 2 scallions thinly sliced
  • 4-5 large mushrooms, sliced
  • 1 Tbsp reduced sodium soy sauce
  • 2 Tbsp fresh lime juice (or more, to taste)
  • 1-2 tsp Asian hot sauce (like Sriracha)
  • 4 oz rice noodles
  • 1/3 cup torn cilantro leaves


  1. In a large pot, bring chicken broth and water to a boil. Add chicken and simmer for about 3 minutes. Add carrots, peas and ginger and simmer for another 3 minutes.
  2. Stir in scallions, mushrooms, soy sauce and lime juice and hot sauce.
  3. In a separate pot, boil rice noodles for about 7-8 minutes. Drain.
  4. Divide cooked noodles among serving bowls and serve equal amounts of soup into each.
  5. Top soup with cilantro and any extra hot sauce for added heat. Enjoy!

Note: I think I'll try adding plum sauce next time!