Shiitake and Chicken Pho

Shiitake and Chicken Pho

Vietnamese Pho becomes even tastier when you use shiitake soaking liquid! Please give it a try! By bringing the chicken with salt and sugar, the chicken will turn out to be moist and not dry at all.
Recipe provided by: Hattori Nutrition College

(serves 2)

Dried shiitake mushrooms
4 small pieces
Chicken breast
1 piece (300 grams)
1/2 teaspoon
1/2 teaspoon
Shiitake soaking liquid
1/2 cup
Sake ●
1 tablespoon
Water ●
3 cups
Ginger (sliced) ●
1 wedge (8 grams)
Sugar ◎
1 teaspoon
Salt ◎
1 teaspoon
Nam pla ◎
1/2 tablespoon
Bean sprouts
1/2 bag (70 grams)
Red onion (thinly sliced)
Thin green onion (sliced diagonally)
1 stalk
as needed
Pho noodles
150 grams


Rinse dried shiitake mushrooms and soak in water to rehydrate and then cut into bite-sized pieces.


Rub salt and sugar into the chicken and leave overnight. (Minimum of 2 - 3 hours)


Add ingredients marked ● to a pot and add shiitake soaking liquid to the shiitake and chicken and bring to a boil.


After bringing to a boil, simmer for 10 minutes over low heat, turn off heat and let chicken and shiitake cool in the stock.


Remove shiitake and chicken and cut into bite-sized pieces. Strain the boiling liquid in a sieve and season with ◎ ingredients.


Boil pho noodles as directed on the package and drain well.


Add pho noodles into a bowl and top with blanched bean sprouts, sliced red onions, green onions, and cilantro. Add the hot soup from 5). Squeeze lemon juice as desired.