Vietnamese Chicken Pho
Chicken pho seems challenging to make, but it is quite simple. By infusing the aromatic toasted spices and ginger into the chicken broth, we achieve the special flavor of this classic Vietnamese dish.
Makes
Serving size
Ingredients
1 ½ teaspoons coriander seeds, whole
2 cloves, whole
2 inches (9 grams) ginger root, peeled and sliced thinly
2 large (56 grams) scallions, green and white parts sliced thinly, separated
4 cups chicken broth, low sodium
2 cups water
1 cup cilantro leaves, whole, removed from stems
8 ounces chicken breasts
5 ounces rice noodles
2 teaspoons fish sauce
1 teaspoon maple syrup or agave (used maple syrup for nutrient analysis)
½ cup mint leaves, whole, removed from stem
½ cup sprouts (optional, not used in nutrient analysis)
Spicy chili oil, to taste (optional, not used in nutrient analysis)
Instructions
- Toast the coriander seeds and clove in a dry soup pot until fragrant; about 2 minutes.
- Add ginger and white part of sliced scallions, toast 30 seconds more. Remove from heat and set aside.
- Heat chicken broth and water in a separate pot. Simmer 1 minute. Remove from heat and cool slightly.
- Add broth mixture to the pot with spices and cook on medium heat. Add ⅓ cup of the cilantro and the chicken breast.
- Cook until the mixture comes to a boil. Simmer 10 minutes.
- Remove chicken and set in cold water.
- Simmer broth for 20 more minutes.
- Remove chicken from the cold water when it is cooled. Slice the cooked chicken into bite-sized pieces and set aside.
- Soak rice noodles in hot water until opaque. Drain and set aside.
- Strain the broth. Discard all the solids. Return broth to pot.
- Reheat and season with fish sauce, maple syrup (or agave), mint, and ⅓ cup more cilantro leaves.
- Soften noodles by placing them in a strainer and dipping them in the hot broth for 1 minute. Remove.
- Serve broth in bowls with rice noodles, chicken, remaining herbs, sliced green onion and pepper. Add optional sprouts or hot chili oil if desired.
Cooking Tip
Enjoy this pho the next day by storing the broth separate from the noodles and fresh toppings to prevent them from becoming soggy.
Recipe Contributed by FamilyCook Productions
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