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Easy Vietnamese Chicken Pho


A bowl of chicken pho topped with mint, cilantro, lime, peppers, onion and bean sprouts.

The Benefits

Chicken: This small fowl may help reduce cholesterol, fight cancer and is a natural antidepressant.

Antioxidants - Vitamin B6 & B12 - Magnesium - Potassium - Zinc


Bone Broth: This nutrient-rich liquid made from slowly simmering the bones, connective tissue of an animal has a plethora of benefits which may help promote skin, joint and gut health, reduce inflammation, and rehydrate the body of essential electrolytes.

Vitamin A, B & K2 – Calcium – Magnesium – Potassium – Phosphorus


Clove: This spicy dried flower of the clove tree may help reduce the risk of developing heart disease, certain cancers and help battle diabetes.

Antioxidants – Vitamin K – Calcium – Iron – Manganese


Star Anise: This small flower shaped spice, which tastes similar to fennel or licorice, offers a unique depth in flavor to any recipe. Plus, it offers several health benefits, such as being antimicrobial and antifungal, has anti-inflammatory properties, aids in digestion and helps battle common colds.

Vitamin A, B6 & C – Calcium – Iron – Magnesium


Ginger: This ancient root has many healthy properties that may help support digestion, improve immunity, alleviate nausea and vomiting and improve brain function.

Vitamin B & C – Calcium – Copper – Manganese - Zinc


The Recipe

Ingredients

The Aromatics...

3" piece of ginger, sliced length-wise & no need to peel it!

1 large onion, halved


Pho Broth...

1 pho spice sachet, order here!

or

1 cinnamon stick

5 cloves

5 star anise pods

2 tsp fennel seeds

2 tsp coriander seeds

plus,

8 cups water

3 lbs bone-in & skin-on chicken thighs

3 tbsp fish sauce

2 tbsp white sugar

1 tbsp salt

14 oz. rice noodles


Toppings...

fresh cilantro

bean sprouts

lime wedges

thinly sliced white onion

green onion

fresh mint

thai chilis

sriracha


Instructions

1) Char onion and ginger: Preheat the oven to broil, place your sliced ginger and halved onion on a baking sheet. Place in the oven for 15-20 minutes until lightly charred. Flip at the 8 minute mark.

2) Toast the spices: In a skillet over medium-high heat, toast your spices for 2-3 minutes until fragrant.

3) Construct your broth: In a large pot, add the water, chicken, charred ginger, charred onion, toasted spices in provided sachet*, fish sauce and sugar. Bring to a boil, then reduce to a very gentle simmer. Simmer for 1 and a half hours.

It is important to keep an eye on your pho because foam will begin to appear and it must be removed immediately.

3) Prepare chicken and broth: Remove cooked chicken from broth. Allow the chicken to cool, then shred into bite sized pieces and set aside. Remove ginger, onion, and all spices from the broth. Finally, add in the salt.

Optional: strain with a fine mesh strainer to make the broth completely pure of any loose debris.

4) Follow package instructions on how to prepare the rice noodles.

5) Serve and enjoy! To serve the pho, add a small bed of rice noodles to a bowl, ladle over some warm pho broth, add a handful of chicken to one side. Other common toppings for pho is fresh mint and cilantro, bean sprouts, white onion, green onion, and a squeeze of lime. If you are daring, add sliced Thai chilis or sriracha too!


*If you don't have a pho sachet, you can simply put the spices directly into the broth but you will need a fine mesh strainer to remove them later.


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