With Shiitake Powder Umami Taste♪ Chicken Pho

The Vietnamese dish pho tastes even better with Shiitake powder! Do try it out! Marinade the chicken with salt and sugar so that it stays moist and firm. Soak it beforehand to save money and increase the Umami taste! Substitute 1 Tbsp Shiitake for (1 tbsp rehydrated with water for 10 minutes) for even more Umami taste and a more flavorful dish.

Ingredients (2 servings) (1 hour)

  • 1 piece (300g) Chicken breast meat
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 Tbsp Sake-A
  • 3 & 1/2 cup Water-A
  • 1 (8g) Ginger,slice -A
  • 1 Tbsp Shiitake powder-A
  • 1 tsp Sugar-B
  • 1 tsp Salt-B
  • 1/2 Tbsp Nampula-B
  • 1/2 pack (70g) Bean sprouts
  • 1/4 Red onion(thinly chopped)
  • 1–2 Scallions(chopped diagonally)
  • as necessary Coriander
  • 150g Pho noodles
  • 1/4 Lemon


Rub salt and sugar into the chicken breast meat and let it marinate overnight (or at least 2–3 hours.)
Add the A ingredients and the chicken to a pot and bring to a boil.
Once boiling, turn down the heat to low, simmer for 10 minutes, and then let it cool down inside the pot.
Take out the chicken and cut it into bite-size pieces. Strain the soup with a colander and adjust the taste with the B condiments.
Cook the pho noodles according to the instructions on the packaging and drain well with a strainer.
Add the pho noodles into a bowl, garnish with lightly boiled bean sprouts, red onion, scallions, and coriander, and pour the piping hot soup from 4. into the bowl. Eat with freshly squeezed lemon juice to taste.

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