Chicken Pho + Le Creuset 7 1/4-Qt Dutch Oven Giveaway

In the weeks leading up to my sister’s wedding in Southern California, we were busy wrapping all sorts of loose ends up on this side. Between various projects and drama camp performances, dress alterations and wedding favor packaging, business trips and hair cuts, the end…

Chicken Pho + Le Creuset 7 1/4-Qt Dutch Oven Giveaway

In the weeks leading up to my sister’s wedding in Southern California, we were busy wrapping all sorts of loose ends up 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, Chicken Pho seemed like just what we needed. The kids loved twirling the long, flat noodles round their forks, and I certainly appreciated the clear and flavorful chicken broth, laced with ginger to sooth my stomach and spicy heat from the jalapeno to help me breath deeper. Each sip nursed me back to health.

I was ready for wedding celebrations in no time.

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!

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 truly enjoyed reading all your responses! Congratulations to Gina M, winner of this Le Creuset Dutch Oven!!!

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: In celebration of their newly launched Wedding Registry, Wayfair is generously sponsoring this giveaway by giving one winner a Le Creuset Dutch Oven. I am grateful to the for their support and for making this giveaway possible. The author was not compensated for this post/giveaway. All opinions are strictly my own.

Please check out my Top Ten Wedding Registry Must Haves for my personal picks when starting out in the kitchen!

Thanks to all who have been part of these giveaways so far, I have really been enjoying your comments and ideas. And congratulations to our winners thus far! Becca H is now the owner of a shiny new All-Clad Stainless 3Qt Sauté Pan, and Rebecca L, is the winner of the Cuisinart Custom 14-Cup Food Processor. Happy Cooking!

Chicken Pho

Serves 6 | Prep: 20 minutes | Cook: 3 1/2 hours

In Charles Phan's original recipe, he calls for roasting the vegetables prior to adding it to the soup stock. With summer temperatures as high as they are, I opted to not fire up the oven and simply started the stock on the stove.


1 5-lb chicken, quartered
1 onion, skin intact, quartered
3 1 inch pieces of ginger
4 quarts cold water
1 tablespoon salt or fish sauce
1 teaspoon sugar
1/4 cup fish sauce
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


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, 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, debone 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.

Recipe adapted from Chicken Pho, by Charles Phan on Food & Wine: Vietnam a la Cart, September 2005.


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  1. Eileen

    Julia Child’s Beef Bourguignon would be a wonderful first voyage for this beautiful pot.

  2. fabiola@notjustbaked

    I absolutely love Pho no matter what time of year. I totally understand the craving! I like making soups, and my large batch sauce in dutch ovens. It just sees to work perfectly.

  3. Neill Hines

    I would make Hungarian Goulash, a wonderful braised dish!

  4. Arrakis

    I would make homemade macaroni and cheese first, but then the possibilities are endless!

    The pho looks fantastic!

  5. Jean

    Liren, this is an awesome giveaway. I know I can’t live without my LC pieces, especially one this size. I shared this on FB but since I already have my own piece, I’ll give others a chance to win this one.

    All your giveaways have been great! Love the pho, too. :)

  6. Dyanna

    Shared on Facebook and Pinterest. Great Site. Thank you for all your hard work and beautiful photography

  7. Dyanna

    I would use the Dutch Oven to Bake a cake over the campfire. I remember my mom used to do this when we went camping. It was called Campfire cake and it was GREAT FB fbid=419732165421

  8. Msee

    Oh my! I have been wanting/needing a Le Creuset! I would make so many dishes in this beauty, but one of the things I look forward to making is braised chicken.

  9. Tammi

    I would first make one of my favorite soups, Tuscan White Bean, then I would venture into new areas (for me) like breads and cobblers.

  10. ATN654

    Not flaming you or anything… The pho looks really good and I fully intend to make this recipe. You mention that originally the vegetables get roasted before going into the stock pot and that you omitted this step because it’s heck hot to be roasting anything. But skipping this step would be a mistake. The roasting gives the stock a wonderful richer flavor.

    I have an alternative to roasting because in actuality, you want to char the vegetables (ie. the ginger and the onion) instead of roasting them. You can grill both (no need to peel either) on direct high heat until the skin chars but is not burned. If you have a gas stove, you can do this directly on a burner. My mother does this step whenever she makes pho (beef or chicken) and it makes a big difference in the flavor of the broth. The advantage is obvious it’s quick (~10mins or so) and it doesn’t heat up the house. In our early years in the US, my mother charred the ginger and onion in a small toaster oven because she didn’t have gas burners or a grill.

  11. Deb

    Small batch jams are an end of summer ritual and a le Creuset Dutch oven would find a perfect spot in my kitchen.

  12. Angelo

    I have been obsessing over ramen and pho lately and will definitely use this dutch oven a lot for braising chashu, slow simmering pho and ramen stocks! Please let me be the winner! :)

  13. emily

    would love to make any kind of BBQ. it would be my first le creuset! thanks!

  14. Kristy

    Chili and short ribs and braised chicken and venison stew and 15 bean soup and bread and… and…. and… :)

  15. Lindsey Venable

    Oohhhhhh! I would roast veggies all day! I love it! :D

  16. Amy L

    Pot Roast, Beef Stew, Chicken Soup, Meatballs in tomato sauce, Swiss Steak.

  17. Joanne

    I am not sure what I want to make with the dutch oven, but I am sure it will involve pork belly. Possibly a Burmese pork belly stew that I saw in a Bon Appetit magazine about a year ago…it just feels like it would make for a great comfort food dish.

  18. Stephanie

    A Le Cruset “french” oven has been on my immeasurable kitchen supplies list for quite some time! I’m an aspiring professional chef but also a young newlywed (if 4 years still counts) and of course money is better spent elsewhere. A word to the wise, don’t elope, you don’t get gifts! haha.

    As for what to make… oooo, so many options. I see a few people mentioning braised short ribs, couldn’t agree more! Perhaps also a nice bouillabaisse, osso buco… I’ve had a craving for white chili lately. Really, the options are limitless! I think it’s important for everyone to have a good quality dutch oven. :)

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