Vietnamese Pho Chicken Noodle Soup Recipe
What pairs beautifully with a bowl of steaming Vietnamese pho chicken noodle soup? Imagine crunchy spring rolls or delicate shrimp chips at your side.
Equipment
- Large pot
Ingredients
Pho Soup Broth:
- 2 liters / 2 quarts water
- 1.5 kg / 3 lbs chicken thighs bone-in and skin-on
- 1 small bunch fresh cilantro or coriander
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 8 teaspoons fish sauce
- 6 teaspoons white sugar
- ¾ teaspoon salt kosher or cooking salt, or ½ teaspoon table salt
Charred Aromatics:
- 1 tablespoon vegetable oil or canola oil, or any neutral oil
- 2 onions halved with skin on
- 5 cm / 2-inch piece of ginger sliced into 0.75 cm / 1/3-inch thick slices (unpeeled)
Noodle Bowls:
- 360 g / 13 oz dried flat rice noodles thin (or 600g fresh noodles)
- 2 green onion stems finely sliced
Toppings (to taste):
- 3 cups bean sprouts
- 1 small bunch each of Thai basil mint, and cilantro
- 2 limes cut into wedges
- Hoisin sauce
- Sriracha
- 1 fresh red chili finely sliced (optional, for extra heat)
- 1 teaspoon turmeric optional, adds a warm color and subtle flavor to the broth
- 2 teaspoons lemongrass paste for an extra layer of aromatic citrusy flavor
Instructions
Step 1: Prepare the Broth
- Begin by placing the chicken in a large pot. Cover it with water and bring it to a boil. This initial step is crucial. It allows impurities to rise to the top.
- While waiting, grab some aromatics. Heat vegetable oil in a skillet over medium heat. Add the onions, cut side down, and the ginger slices. Char them until they’re golden brown. This enhances their flavors immensely.
Step 2: Spice It Up
- Once the chicken is boiled for a few moments, skim the surface for any impurities. Discard that foam. Now, drop in the charred onions, ginger, star anise, cinnamon, cloves, fennel seeds, and coriander seeds.
- These spices will envelope the chicken, creating a fragrant broth. Add fish sauce, sugar, and salt into the mix for complexity.
Step 3: Simmer Low and Slow
- Reduce the heat. Cover the pot and let it simmer for at least 1.5 to 2 hours. This slow cooking is what makes the soup legendary. The chicken will become tender, and the flavors will meld together beautifully. Stir occasionally, and enjoy the scent wafting through your kitchen.
Step 4: Noodle Time
- When the broth is nearly ready, prepare your rice noodles according to package instructions. Fresh noodles will take just a few minutes; dried ones generally take a bit longer. Drain and set aside.
Step 5: Assemble Your Bowls
- Once the broth is complete and the chicken is tender, remove the chicken pieces. Shred the meat off the bones, discarding the skin and bones.
- Return the shredded chicken to the broth.
- To serve, place the noodles in bowls, ladle in the spicy, aromatic broth, and pile on the toppings: bean sprouts, fresh herbs, green onions, lime wedges, and, if you dare, a slice of chili. A squirt of hoisin and a drizzle of Sriracha can provide that extra zing.
- And voila! Your homemade chicken pho is ready to delight.
Notes
- Broth Quality: Invest time simmering the broth. A longer cook time enhances flavor.
- Freshness is Key: Use fresh ingredients for the herbs. This adds brightness.
- Customize Your Heat Level: Adjust the amount of Sriracha you add to your bowl. Start small!
- Serving Presentation: Arrange toppings separately. Guests can personalize their bowls for a fun experience.
- Leftover Upgrade: Repurpose leftover broth for a noodle dish or rice recipe.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 35gFat: 10gFiber: 2g
Tried this recipe?Let us know how it was!