Savory Chicken Pho

Soup

Contributed by: BMC Teaching Kitchen

Chicken Pho

Savor the warm, fragrant flavors of Vietnam with this Chicken Pho, a nutrient-rich dish packed with lean protein and aromatic spices. This comforting soup is a traditional favorite, offering a delicious blend of culture and nutrition.

Serves:
4 servings
Total Time:
75 minutes
Prep Time:
15 minutes
Cook Time:
60 minutes

Ingredients


Rice_vermicelli_noodles - 8 oz Chicken_broth 6 cups, low-sodium Water 2 cups Onion 1 large yellow, quartered Garlic 3 cloves Fresh_ginger 2 (2-inch pieces), unpeeled and halved, length-wise Coriander ¼ tsp ground Star_anise 1 whole (optional) Fish_sauce 1 ¼ Tablespoon (or less, to taste preference) Hoisin_sauce 1 Tablespoon Soy_sauce ½ teaspoon, low-sodium Lemongrass 1 whole stalk Red_chili_paste_(sambal_oelek) ½ teaspoon Cinnamon 1 stick Chicken_breast 12 oz boneless, skinless, sliced thin Bok_choy 1 head, sliced (substitute spinach or thinly sliced collars)

Instructions

Step 1
Place a large pot over medium heat. Combine all ingredients EXCEPT the chicken, vermicelli. Bring to a boil, then immediately reduce heat and simmer 45-55 minutes.
Step 2
Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse, and set aside.
Step 3
Prepare the garnishes in individual small bowls for serving: cilantro, basil, green onions, mint, bean sprouts, lime wedges, and sliced chilies. If it is just you eating, then you can keep a small amount of these toppings on a cutting board to add to your pho once it is ready.
Step 4
About 3-5 minutes before the broth is done cooking, add raw thinly sliced chicken and bok choy to the broth for 2-3 minutes to cook, just until done.
Step 5
Discard the ginger, garlic, star anise, cinnamon stick, and onion pieces from the pot.
Step 6
Divide the noodles among bowls; ladle broth and meat on top. Add desired toppings.

Notes

Optional garnishes:
⦁    4 green onions, chopped
⦁    2 fresh jalapeño peppers or red Thai chili peppers, thinly sliced and seeds removed
⦁    1 bunch fresh cilantro, chopped
⦁    1 bunch Thai basil leaves
⦁    1 bunch of mint
⦁    1 cup fresh bean sprouts
⦁    2 limes, cut into wedges
⦁    Sriracha hot sauce, or additional red chili oil, for heat (optional)

Tips & Notes:

Chicken Tip: It’s important to slice the meat as thinly as possible, against the grain.
⦁    Chicken Pho (phở gà): Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain. Season with salt and pepper.
To Substitute Leftover/Cooked Meat: This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.
Vegetarian/Vegan Pho: Substitute vegetable or mushroom stock, sautéed mushrooms, and baby bok choy for the meat, and do not use the fish sauce if you want to make this vegetarian.
Make Ahead Instructions: The broth can be made several days ahead of time. Allow it to cool, cover it, and store it in the refrigerator. Reheat on the stove.
Freezing Instructions: Freeze only the broth. Allow it to cool completely and store it in a freezer-safe bag or container for up to 4-5 months. This is great for a quick ready-made hot meal. 
Instant Pot Pho: Cook noodles according to instructions. Assemble toppings. Turn the IP dial on on your instant pot to saute. Add onion, ginger, and garlic, and cook for a few minutes. Turn pot off. Add broth, coriander, star anise, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick, and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid, and cook on manual/high pressure for 10 minutes with a controlled quick release after the timer beeps. Turn to sauté and add whatever your desired meat is.
Slow Cooker Pho: Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, star anise, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick, and a pinch of fresh cracked salt and pepper. (For chicken pho, add skinless chicken thighs and cook in slow cooker with broth). Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, star anise, cinnamon stick, and onion. Prepare the noodles according to instructions. Assemble toppings.

 

Nutrition Information

Serving Size:
4 serving
Calories:
370 calories Calories
Fat:
3 g
Saturated Fat:
0.5
Carbohydrates:
Net Carb: 54g
Dietary Fiber:
4 g
Protein:
29g
Sodium:
840