Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese pho broth infused with creamy coconut milk and fresh lemongrass, served over tender rice noodles with fresh herbs for a soothing bowl. This vietnamese-inspired soups ready in about 45 minutes pairs chicken broth, coconut milk, inch piece, sliced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups chicken broth, 1 cup coconut milk, 2 bruised and cut lemongrass stalks, 2-inch sliced ginger, and 4 smashed garlic cloves. Bring to a gentle simmer over medium heat and cook uncovered for 30 minutes to infuse flavors.
  2. Step 2: Remove and discard lemongrass, ginger, and garlic. Stir in 3 tbsp fish sauce and 1 tbsp brown sugar. Keep broth warm over low heat.
  3. Step 3: Meanwhile, soak 8 oz dried rice noodles in warm water for 15 minutes until softened, then drain.
  4. Step 4: Divide noodles among 4 bowls. Ladle hot broth over noodles, and top with 1 cup bean sprouts, 1/2 cup fresh basil leaves, lime wedges, and optional 1/4 cup jalapeño slices. Serve immediately for a fragrant and comforting pho experience.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Vietnamese Pho Broth with Rice Noodles?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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