Chicken Pho
Chicken phò is a comforting Vietnamese noodle soup with an aromatic chicken broth that has simmered for hours. This soothing, vibrant chicken noodle soup is made with rice noodles and garnished with fresh herbs, lime wedges, bean sprouts, jalapeno slices, and hoisin sauce.
Chicken phò is a comforting Vietnamese noodle soup with an aromatic chicken broth that has simmered for hours. This soothing, vibrant chicken noodle soup is made with rice noodles and garnished with fresh herbs, lime wedges, bean sprouts, jalapeno slices, and hoisin sauce. It’s especially warming on a cold day, or when you need a bowl of comfort.
Note: This post was originally published on August 13, 2012. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
No matter the temperature outside, when we’re feeling under the weather, our bodies crave soup. This chicken pho includes all of the ingredients to soothe stomachs, open up sinuses, and nourish bodies, while simultaneously wrapping you up in a steamy blanket of edible comfort.
In the weeks leading up to my sister’s wedding in Southern California, we were busy wrapping up all sorts of loose ends on this side. Between various projects and drama camp performances, dress alterations and wedding favor packaging, business trips and hair cuts, the end of July was go-go-go. So it came as no surprise when one after another, my son, daughter, and I became sick. It may have been an amazingly busy and fulfilling summer, but our bodies called for rest.
It was time for soup. Never mind that it was hot outdoors, this time Chicken Pho seemed like just what we needed. The kids loved pulling the long, flat noodles with their chopsticks, and I certainly appreciated the clear and flavorful chicken broth, laced with ginger to soothe my stomach, and the spicy heat from the jalapeño to help me breathe deeper. Each sip nursed me back to health.
Chicken Pho for the win! With some rest and soothing bowls of soup, I was ready for wedding celebrations in no time.
History of Pho
Check out the history of Pho here!
How to Make Chicken Phò
The beauty of a satisfying phò is in its broth. When I go out to my favorite restaurant for pho, I appreciate the hours the broth has been simmering to perfection, the bone broth scented by aromatics and spices. There is a hint of cinnamon and anise, and in most cases, the onions and soup bones were roasted to bring out even more flavor prior to cooking.
This version takes inspiration from Chef Charles Phan, but between you and me, I take a few shortcuts when time is not on my side. I leave out the roasting process in this recipe, however, if you have a few minutes, consider giving the onions and ginger a few minutes under the broiler or charring them over high heat in the stock pot before you begin. But if you leave out this step, do not worry.
Similar to any good chicken soup, time is your friend, so allow the soup broth the hours it needs to simmer, first to cook the chicken. The chicken can be shredded and set aside until the broth is ready. A second simmer with the remaining bones will infuse the broth with flavor. A third and final simmer will reduce the broth to a flavorful, concentrated soup.
The second key to the dish are the flat rice noodles (bánh phò). At my local Asian market, there are several brands and versions. Opt for small or medium width noodles made for pho. (See how the Three Ladies Brand in the photo notes the size of the noodles with the “M.”)
Soak the noodles in hot water to soften. Then, drop it in boiling water to cook before adding the noodles to your soup bowl.
After that, don’t forget the herbs and garnishes to serve along side! I like to blanch the bean sprouts before adding them to my bowl. Tearing generous bunches of cilantro and basil is essential. Don’t forget slices of jalapeño and lime. Hoisin sauce is also another delicious addition!
Wedding Registry Kitchen Must-Have Giveaway:
Le Creuset 7 1/4-Qt Dutch Oven Giveaway
This giveaway is now closed. Sincerest thanks to everyone for entering – I especially enjoyed reading all your responses! Congratulations to Gina M, winner of this Le Creuset Dutch Oven!!!
It’s time for my final Wedding Registry Kitchen Must-Have Giveaway! I l-o-v-e my Dutch Oven and know you will too. Soups and stews, wintery braises, deep frying, and even no-knead breads – there’s nearly nothing this heirloom quality piece will not do well. I know you will love this Le Creuset 7 1/4-Qt Dutch Oven, and I’m so excited to be able to share one with one of you!
Ready to enter? Here’s how:
Please leave a comment below and feel free to share: What will you stir up in this dutch oven?Bonus entry: Share this page on Facebook and leave another comment saying so.Entries/Comments accepted until 10 pm Pacific, Sunday, 19 August, 2012.- One winner will be randomly selected and notified by email.
- This contest is open to US residents only, my apologies to my international friends!
Disclosure: Wayfair sponsored this giveaway by giving one winner a Le Creuset Dutch Oven. I am grateful to them for their support and for making this giveaway possible. The author was not compensated for this chicken pho post/giveaway. All opinions are strictly my own.
More Vietnamese Dishes
Shaking Beef Vietnamese Stir Fry
Traditional Vietnamese Iced Coffee (Ca Phe Sua Da)
Prime Rib Pho
Vietnamese-style Grilled Pork Chops
Slow Cooker Bánh Mì Vietnamese Sandwich
Note: This post was originally published on August 13, 2012. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Chicken Pho
Ingredients
- 1 5- lb chicken quartered
- 1 onion skin intact, quartered
- 3 inch piece of ginger cut into 1 inch pieces
- 4 quarts cold water
- 1 tablespoon salt or fish sauce
- 1 teaspoon sugar
- 1/4 cup fish sauce
- 1 cinnamon stick
- 1 star anise
- freshly ground black pepper
- 1 lb dried pho noodles Vietnamese rice noodles
- 1 lb mung beans
- 2 scallions thinly sliced
- 1/4 cup basil roughly chopped
- 1/4 cup cilantro roughly chopped
- 2 limes sliced in wedges
- 2 jalapeños thinly sliced
- Asian chili garlic sauce and/or hoisin for serving
Instructions
- In a large stock pot, place the chicken, onion, ginger, water, salt/fish sauce, and sugar. Place the pot over medium-high heat and bring to a boil. Lower the heat to simmer and cook for 30 to 45 minutes.
- Remove the chicken and allow to cool for a moment, but let the soup stock continue to simmer on the stove. When the chicken is cool enough to handle, de-bone the chicken and shred. Place the shredded chicken into the refrigerator while the rest of the meal is cooking.
- Place the bones and the skin back into the soup pot and continue to simmer for about 3 hours.
- Strain the soup stock into a large pot or dutch oven, add the fish sauce, and cook over high heat until the liquid reduces to roughly 12 cups.
- Season to taste with additional fish sauce and freshly ground black pepper, if necessary.
- Soak the noodles in a bowl of hot water for 30 minutes, or until soft.
- Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook for about 3 minutes. Drain. Do the same for the mung beans, blanching them briefly.
- Divide the rice noodles, mung beans, and shredded chicken into bowls, and ladle chicken broth into each bowl. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce. Serve immediately.
Notes
Nutrition
Comments
COOKBOOK
The poor kids, too much does run everyone down sometimes. This is my daughters favorite soup and she loves to sprinkle on a big dose of 5 spice powder on top. Le Creusets’ pots are gorgeous and the one thing I don’t yet have in my kitchen. What wouldn’t I cook in it! I’m sure the wedding was a blast, but I bet you are still recovering.
Hope you get some rest.
-Gina-
I would use this to make chicken mole. I miss my Nana’s chicken mole and it never comes out quite right in my thinner pots.
An Italian Brasato al Barolo. Meat delicacy cooked in wine.
Wow, that is beautiful. What would I not make? Soups, stews, no knead breads :) I think I would first make a nice traditional roast with all the trimmings.
Shared on FB here: https://www.facebook.com/rusthawk/posts/401272043268637
thank you!
I would make my first gumbo of the fall!
I will make a pot of spaghetti, yum, yum.
I just had soup for lunch today too, even when it’s hot out it’s so soothing. This looks so delicious. I love your styling!
I would love to make chili. Yummy!!! Thanks for the wonderful giveaway :)
Renee
fattybumpkins at yahoo dot com
I shared on FB here http://www.facebook.com/cristi.martin :)
I would love to make some corn chowder in that dutch oven!
I think I would have to whip up a batch of my mom’s potato soup :)
I would make a big batch of veggie chili…yummmm!
Oh, boy, does your pho sound incredible!!! And it’s feeling cool enough to eat a hot dish for dinner for a change…hooray! What a marvelous give away…hmmmm…I think I’d make some no-knead bread. SO good :)
Apple butter, the apple started falling and I can’t wait to get fall started.
I would make a big pot of meatballs and sauce! Thanks for the chance to win!
gina.m.maddox (at) gmail (dot) com
never used a Le Creuset Dutch oven … but I’d love to try making deer chili in it
I would make yummy pot roast
Chili sounds good today. After 30+ days of over 100 degrees this summer, we finally have a cool day, around 80. I always want chili when it is cold. When did I ever think I would call 80 cold?!?
Shared on Facebook!
I want to make some chili!
I’d make some bbq pulled pork!
Liren, your pho looks fantastic! I love pho, we have it at least once a fortnight in our house. My fiance would have it every day if he could.
I would love to try a loaf of bread in this dutch oven!
I would use my Dutch oven to make some good ole double baked potatoes. Yum!
I know it’s still summer but I would love to make a ton of clam chowder in that !
If I gave you my aunt’s US address, do you think I can join your giveaway? I am in dire need of a 7 1/4 Qt Le Creuset! I also just bought Jim Lahey’s No-Knead Bread cookbook, so I am just dying – dying – to try out his recipes in a dutch oven! And of course, Fall is around the corner…time to whip up some stews and soups!
I love pho and have been planning to make it soon. I’ll make that or carnitas in the Dutch oven!
Any kind of soup!
I would make pho!