Vietnamese Pho soup is a nourishing meat or chicken broth soup with rice noodles. Importantly this soup also contains herbs, chili pepper, and lime.
Pho soup is a popular street food in Vietnam. In the South they eat the soup for breakfast and sometimes for lunch and the north of Vietnam consume it at any time of day. The soup itself is different in the north and south. For example in the north, the noodles are wider, the broth is spicier, and contains more green onions as well as served with vinegar, fish sauce and chili paste. Whereas in the South, more fresh herbs are added and it has a sweeter taste.
Pho is made from different kinds of meat, mostly beef and chicken. Classic pho soup made by simmering beef bones, which is boiled for several hours with the addition of roasted onions, ginger and various spices such as anise star, cinnamon, coriander, cardamom, cloves. Put the spices in a cheesecloth, it makes it easier to get them out later.
Serve Pho in a deep dish with rice noodles, pouring clear beef broth with thinly sliced pieces of beef (in the south of Vietnam also can be meatballs). Chicken pho is prepared with the same spices, like beef, except the broth cooked with chicken bones, chicken meat and organs (heart, gizzard).
Garnish the soup with green onions, cilantro, mint, chili peppers, or hot and spicy pastes, slices of lemon or lime, Thai basil and bean sprouts or onions with vinegar – all of these additives can be put on a separate plate on the table, so everyone can season the soup to their taste.
Chicken Pho Recipe
By February 18, 2016Published:
- Yield: 4-6 Servings
Vietnamese Pho soup is a nourishing meat or chicken broth soup with rice noodles. Importantly this soup also contains herbs, chili …
- 4 chicken breast with bones, for the broth
- 10 chicken wings for the broth
- 20 g ginger for the broth
- 2 onions for the broth
- 3 cloves of garlic for the broth
- 2 l chicken broth for the broth
- 1 tsp sugar for the broth
- salt to taste, for the broth
- 1/2 tsp black peppercorns for the broth
- 1/2 tsp coriander for the broth
- 1/4 tsp cloves for the broth
- 1/4 tsp cardamom for the broth
- 1 small cinnamon stick for the broth
- 1-2 anise star for the broth
- ~2 tsp fish sauce or to your taste, for the broth
- 250-300 g rice noodles a linguine shape, garnish
- 2-3 green onions garnish
- 1/4 cup thai basil leaves, garnish
- 1/3 cup cilantro leaves, garnish
- 1/4 cup mint leaves, garnish
- 1 cup bean sprouts fresh, garnish
- 1 lime garnish
- hoisin sauce to taste, garnish
- 1 red chili garnish
- 60-100 g shallots peeled, garnish
- Cut the onions into 4-6 pieces and ginger into 3 parts. Crush the garlic with a knife. Put the chicken breasts, onions, garlic, ginger on a baking pan and pour a little olive oil on top. Bake in preheated 200'C oven for 30 min.
- Pour the broth in a deep pan and boil it (you can cook the chicken broth in advance or you can use ready-made chicken broth from the package). Then put the chicken, onion and ginger with the juice from the baking pan, add sugar, salt, as soon as the broth boils, reduce the heat and simmer the broth, covered about 30 minutes.
- Chop the shallots into rings. Preheat 1/2 cup vegetable oil in a small frying pan, cook the onion until golden brown on non-high heat, stirring occasionally, about 5 minutes. Get the onions with a slotted spoon and put on a paper towel.
- Prepare rice noodles, as indicated on the package. Then drain the water throw a colander.
- Cut the chili into rings and finely chop the herbs.
- Take the chicken, onion and ginger from the broth. Separate the chicken meat from the bones, cut into slices, and return back to the broth. Add the fish sauce.
- Put the cooked noodles in bowls and pour the chicken broth with pieces of chicken, add the bean sprouts, chopped mint, basil, chili, cilantro and green onions on top, squeeze the lime juice, add the hoisin sauce ( to your taste) and garnish with the shallots.
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Tags: Autumn Food, chicken phở, herbs, lunch, spicy, Spring Food, Summer Food, Winter Food