Chicken Pho (Noodle Soup)
A flavorful Vietnamese noodle soup with chicken, rice noodles, and fresh herbs.
Ingredients
Main Ingredients
- 8piecechicken thighs
- 2cupsthick rice noodles
- 2cupspak choi (diagonally sliced)
- 1piecebrown onion (quartered)
- 2celery stalks (sliced)
- 2tbspginger (minced)
- 2garlic cloves
- 2piecestar anise
- 1piececinnamon stick
- 1/2cupfish sauce
- 1/2cuplime juice (freshly squeezed)
- 4red chilli (thinly sliced)
- 2tbspbasil leaves
- 2tbspmint leaves
- 2tbspsugar
- 2tbspvegetable oil
- salt & pepper to taste
How to make Chicken Pho (Noodle Soup)
Prepare the Broth
Heat a wok and add the vegetable oil. Add the chicken thighs and brown onion quarters. Season with salt and pepper. Add the garlic cloves, celery, star anise & cinnamon stick. Brown the chicken thighs on both sides.
Place everything into a stock pot, cover with 1.5 liters of water, bring to a boil, then cover with a lid and simmer for 30 minutes or until the chicken is cooked. Remove the chicken thighs from the broth and set aside to cool. Strain the broth & return to the pot.
Flavor the Broth
Add the fish sauce, ginger, lime juice, and sugar to the broth. Place the pot onto the heat and test for seasoning. Once you are happy with the flavor, turn off the heat.
Cook the Noodles
Add the rice noodles to the hot stock, cover with a lid until the noodles are cooked.
Prepare the Chicken
Remove the skins off the chicken thighs and shred the chicken off the bones.
Assemble the Bowls
Once the noodles are cooked, prepare your bowls: remove the noodles from the broth and place in the center of each bowl. Top the noodles with the pak choi, then with shredded chicken.
Add broth to each bowl, then garnish with red chilli, coriander, mint, and lime wedges.
Tips & Tricks
Adjust the amount of fish sauce and lime juice to suit your taste preference.
FAQS
How do I make Chicken Pho from scratch?
To make Chicken Pho from scratch, start by browning chicken thighs and onion in a wok with vegetable oil. Add garlic, celery, star anise, and cinnamon, then transfer everything to a stock pot with water. Simmer for 30 minutes, strain the broth, and season it with fish sauce, ginger, lime juice, and sugar. Cook rice noodles in the hot broth, shred the chicken, and assemble your bowls with noodles, pak choi, chicken, and garnishes.
Is Chicken Pho suitable for gluten-free diets?
Yes, Chicken Pho can be made gluten-free by using gluten-free rice noodles and ensuring that the fish sauce is gluten-free. Always check the labels of your ingredients to confirm they meet your dietary needs.
What can I substitute for chicken thighs in Chicken Pho?
If you want to substitute chicken thighs in Chicken Pho, you can use chicken breasts for a leaner option, or even tofu for a vegetarian version. Just keep in mind that cooking times may vary, especially for tofu, which should be added later in the cooking process.
How should I store leftover Chicken Pho?
To store leftover Chicken Pho, separate the broth, noodles, and toppings. Store the broth in an airtight container in the refrigerator for up to 3 days. Noodles can be kept in a separate container and should be consumed within 2 days. Reheat the broth before adding noodles and toppings when ready to serve.
What are the best side dishes to serve with Chicken Pho?
Chicken Pho is often enjoyed with fresh herbs, lime wedges, and sliced chili on the side. You can also serve it with spring rolls or a light salad for a refreshing complement to the rich flavors of the soup.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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