I have never attempted this soup before but now that I’ve made it, it’s on our dinner list. Spicy and comforting, this soup is full of flavor and yet clean and light.Print Recipe
Pho is a Vietnamese soup made with broth, rice noodles, herbs and meat.
Servings: 4 people
- cheese cloth
- 1 1/2 inches ginger, peeled and sliced into 1/4″ coins
- 3 green onions, cut into 1′ pieces
- 2 whole cloves
- 1 tsp coriander seeds
- 1 tsp black peppercorn
- 4 cups chicken stock
- 2 cups water
- 2 lbs bone in chicken breasts, thighs
- 1 tsp salt
- 6 oz rice noodles, cooked
- 2-3 tbsp Red Boat Fish Sauce (or Soy Sauce)
- 1 tbsp honey
- 1 jalapeno, sliced
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 4 tbsp cilantro, chopped
- Boil chicken in water for 1 minute to cleanse. Drain and set aside.
- Dry roast the ginger and green onions in a skillet over medium heat until colorful and fragrant. Remove from skillet.
- Add coriander, peppercorn and cloves to the skillet. Toast over medium heat until coriander turns golden brown and spices are fragrant.
- Remove spices from the skillet and tie into a piece of the cheese cloth.
- In a large dutch oven, add chicken, stock, water, ginger, onions, salt and spices.
- Simmer, covered for 15 minutes. Remove the chicken and let cool. Continue simmering broth.
- Pull chicken off of the bone. Add back into dutch oven along with fish (or soy) sauce and honey. Serve immediately over rice noodles with toppings. Enjoy!!
- Every article I read on making pho suggests using Red Boat Fish Sauce.
- Charring the ginger and onions will give this soup an authentic flavor.
- Many people enjoy a splash of Sriracha in their pho.
- Pho is mainly served for breakfast in Vietnam.
- Pho was influenced by both French and Chinese cuisine.
- It made its first appearance in the late 1800s.
- Pho is pronounced “fuh”