, , , , ,

Okay, disclaimer – of course, this is NOT authentic. I’m a woman who was born and raised in the deep South. I have never even been to Vietnam.

This is a recipe I found on the back of the Pacific Natural Foods box of pho base. It is so easy to make and so good. This can easily be a staple for me as there are so many variations.


Serves 1


  • 2 cups Pacific Natural Foods Pho base (they have vegetarian and chicken versions)
  • 1 cup cooked rice noodles
  • 3 oz baked chicken tenders (place chicken on baking dish sprayed with EVOO or PAM, salt and pepper, quick spray on the chicken – bake at 350 until cooked through – about 20 mins)
  • Baby bok choy – chopped
  • Bean sprouts
  • Green onion – chopped
  • Cilantro
  • Lime
  • Sirracha


  1. Cook chicken and/or noodles (for noodles, follow directions on package)
  2. Measure out pho base and pour into sauce pan, bring to a boil, then return to simmer and add baby bok choy
  3. When bok choy starts to wilt, add chicken to heat through
  4. Add noodles to heat through
  5. Pour into bowl and top with bean sprouts, onion, cilantro and a squeeze of Sirracha

Nutrients Per Serving: 400 calories, 2g Fat, 33.9 g Protein, 57.4 Carbs, AND ridiculous amounts of sodium — yikes, just figured this out! 🙂 I have calculated 1455mg sodium. Will have to see how to get that down (it’s from the pho base).