How to make Vietnamese inspired chicken pho soup
This scrumptious chicken pho soup has all the X-factor to wow your family and guests.
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Servings: 4 serving as a meal
Calories: 506kcal
Equipment
- 2 quarts saucepan
Ingredients
Broth
- 2 teaspoons coriander seeds
- 1 star anise
- 2 black cardamom pods, crushed exposing the seeds
- 2 cinnamon stick
- 2 clove
- 2 inches ginger, sliced in two and then crushed using the side of your knife
- 2 small cooking onions, peeled and quartered
- 4 scallions, separate- white part for the broth, green for the bowl
- 8 cups chicken stock, preferably home-made
- 1 teaspoon cane sugar or light brown sugar
- 2-3 tablespoons fish sauce
- 1 pound (2) chicken breast
Bowl
- 300 grams dried rice flat noodles
- cooked chicken breast (from the broth)
- cilantro leaves
- scallion green parts
- mint leaves
- 1 lime, quartered
Instructions
- Heat the saucepan over medium heat. Add all the dried spices and dry roast, tossing around until it smells amazing, about 3-5 minutes.
- Remove the pan from the heat and then add the ginger, shallots and white part of the scallions. Stir all together until you can smell their fragrance and the pan cools down a little.
- Add the chicken broth and bring the pan back in the heat. Increase the heat to high and bring them to boil. Add the sugar and fish sauce. Lower the heat to medium-low, and let the stock simmer for 30 minutes.
- Add the chicken breast and let it poach for 10 minutes. When the chicken is cooked all the way through, remove the chicken, put it on a separate plate and slice. Strain the broth using a mesh strainer. Discard all the herbs and spices.
- In the meantime, while the broth is cooking, place the rice noodles in a large mixing bowl. Pour hot water until the noodles are fully submerged. Let it soak for 10 minutes. Drain and wash with cold water to remove the starch. Set aside. (this can be done ahead of time)
- Bring the stock to boil. Taste and adjust the seasoning. It should be tasty and a little salty on the side. Drop the noodles and let them cook for a minute.
Assembly
- Divide the noodles between the bowls. Arrange the chicken pieces, the sprouts, sliced red onion, chilli, scatter the green herbs on top and then ladle the hot soup into the bowl. Serve with a slice of lime. Soy sauce or chilli sauce, and extra herbs on the side.
Notes
If y
ou decided to make chicken pho broth, using chicken bones, whole chicken and or chicken pieces, place in a stockpot and cover with water. Bring to boil, adjust the heat for a gentle simmer for 15 minutes scooping and discarding all the scum (for a clearer broth), Add all the spices, herbs and sugar doubling the amount. Continue simmering for at least 2 hours with a lid on but slightly ajar. Strain all the bits and pieces and discard. add fish sauce when using right away. Broth can be stored in the fridge for 3 days and 6 months in the freezer.
ou decided to make chicken pho broth, using chicken bones, whole chicken and or chicken pieces, place in a stockpot and cover with water. Bring to boil, adjust the heat for a gentle simmer for 15 minutes scooping and discarding all the scum (for a clearer broth), Add all the spices, herbs and sugar doubling the amount. Continue simmering for at least 2 hours with a lid on but slightly ajar. Strain all the bits and pieces and discard. add fish sauce when using right away. Broth can be stored in the fridge for 3 days and 6 months in the freezer.Nutrition
Calories: 506 kcal (25%)Carbohydrates: 75 g (25%)Protein: 37 g (74%)Fat: 7 g (11%)Cholesterol: 73 mg (24%)Sodium: 1120 mg (49%)Potassium: 971 mg (28%)Fiber: 3 g (13%)Sugar: 3 g (3%)Vitamin A: 167 IU (3%)Vitamin C: 9 mg (11%)Calcium: 78 mg (8%)Iron: 3 mg (17%)
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