Chicken Pho (Vietnamese Noodle Soup)

This is a special post, because not only is it my first post of an actual dinner / lunch dish (and not just a dessert) but it is the best, and easiest recipe to use if you are really wanting to skip dining out, and try your hand at making a successful Pho dish from your very own kitchen.

Most Pho dishes can get rather complicated in their ingredients, processes, and pricing. But I have discovered a great recipe that I have tweaked and simplified to make it even easier + home cook-appropriate, whilst still on a budget!

What is Pho?

Pho {fuh} is a traditional Vietnamese dish that is made of broth, rice noodles, and meat (usually beef, but in this recipe I use chicken as it is a cheaper option for me).

The 5 Key Ingredients for your Pho:

*This is an important note - it may seem like a bit of a nuisance to buy all these spices, but trust me, it is worth it, and the spices will last you a long time, and you don't use too many per dish, so if you love the meal, then you will have enough spices to make it so again and again.

So, with that being said, your 5 key ingredients/spices are: Star Anise, whole Cloves, Cinnamon sticks, Cardamom pods, and Coriander Seeds. - These 5 will elevate the taste of your dish!

Prep time: 30 mins | Cook time: 45 mins | Total time: 1 Hour 15 mins

Yield: 4 Large bowls OR 8 Medium Bowls

INGREDIENTS

PHO BROTH INGREDIENTS:

• 2 large white onions, peeled and halved

• 6-inch piece of fresh ginger, halved lengthwise

• 10 star anise

• 8 whole cloves

• 6 (3-inch) cinnamon sticks

• 4 cardamom pods

• 2 tablespoon whole coriander seeds

• 16 cups beef stock (or chicken or vegetable stock)

• 2 tablespoon brown sugar (I personally don't add this step, but if you want to then do it!)

• 4 teaspoons fish sauce

• fine sea salt, to taste

PHO SOUP INGREDIENTS:

• 450grams / 16 ounces of chicken, very thinly sliced (or steak, pork, or shrimp) *I recommend slicing your chicken whilst it is still slightly frozen, as it makes it easier to slice thinly.*

• 390grams / 14 ounces uncooked thin rice noodles

• garnishes: fresh herbs (I use parsley and garlic sprouts).

INSTRUCTIONS

1. Char the onions and ginger*. Turn your oven to high and place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.

2. Make the broth. Whilst your ginger and onion are charring, heat the anise, cloves, cinnamon, cardamom and coriander to a large pot over medium-high heat for about 3 minutes until fragrant. Then add in the charred onion and ginger as well as the beef stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.

3. Prep the noodles. Whilst your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.

4. Strain out your broth into a large pot and discard the onions, ginger and spices so all you have left in your pot is your liquid broth. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.

5. Cook your chicken strips. Cook your meat however you prefer, and season to taste. (I personally boil my chicken in a pot of boiling water for about 15 mins, but you can fry the chicken if you prefer).

6. Assemble. Add a handful of noodles to each individual serving bowl. Portion the meat between each serving bowl. Then, ladle the still-simmering hot broth into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lemon juice.

ENJOY!