Here is a very easy pho soup recipe to try out today.
Pho is a Vietnamese soup made with beef, rice noodles, herbs, and spices. Pho is a popular dish in Vietnam, where it may be found in homes, street vendors, and restaurants all around the nation. The national food of Vietnam is pho.
If you’re wondering what pho is, it’s a beautiful Vietnamese noodle soup prepared with beef bones, ginger, onions, and a variety of fragrant spices.
Pho has a flavor similar to chicken or beef broth, with a hint of basil and ginger.
This chicken pho soup may be precisely what you need if you’re ill with a cold.
Ingredients of the Chicken Pho Soup Recipe
- 1 tablespoon each of vegetable oil and fish sauce
- 3 sliced shallots and garlic cloves
- 1 lemongrass stalk, chopped
- 2.5cm piece ginger, sliced
- anise
- 1 cinnamon stick
- 1 teaspoon each of coriander seeds and caster sugar
- ¼ teaspoon each of Chinese five-spice and black peppercorns
- ½ liters of chicken stock
- 500 grams of chicken breast
To serve
- 450g rice noodles
- 4 sliced spring onions,
- 1 shredded carrot
- 150grams of mung bean sprouts
- 1 chopped bunch each of coriander and a small bunch of mint leaves
- 1 sliced long red chili
- 2 tablespoons of crispy fried shallots
- 1 sliced kaffir lime leaf,
- 1 lime, cut into wedges
Steps to follow in the pho soup recipe
First of all, get a small frying pan, heat the oil over medium heat, and sauté the shallots and garlic until golden brown and caramelized for 5 minutes.
Secondly, put the caramelized shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock, and chicken breasts all go into a big skillet. Then cover with a cover and cook for about 15 minutes on low heat.
Meanwhile, cook the noodles according to the package directions until they are about done (do not over-cook). To keep them from sticking together, rinse them in cold water. Drain the liquid and divide it among serving dishes.
Using a strainer, strain the soup. Then remove the spices and throw them away. Remove the chicken from the pan and set it aside. Bring the soup back to a boil in the same pot. If extra fish sauce is needed, season to taste.
Conclusion
To serve, pour the hot soup into bowls with the noodles and chicken, then top with the spring onion, carrot, bean sprouts, and herbs, as well as the chile, crispy shallots, and kaffir lime leaf, if using. Serve with a squeeze of lime and more fish sauce and chile to taste.
If you have loved this pho soup recipe, please check out our pho bun bo hue recipe.
Also, if you have finished making your pho soup, please take photos and send them to us and we shall post them on our blog.
Delicious Chicken Pho Soup Recipe
Print RecipeIngredients
- 1 tablespoon of vegetable oil
- 1 tablespoon of fish sauce
- 3 sliced shallots
- 3 garlic cloves
- 1 lemongrass stalk, chopped
- 2.5cm piece ginger, sliced
- anise
- 1 cinnamon stick
- 1 teaspoon of coriander seeds
- 1 teaspoon of caster sugar
- ¼ teaspoon of Chinese five-spice
- ¼ teaspoon of black peppercorns
- ½ liters of chicken stock
- 500 grams of chicken breast
- 450g rice noodles
- 4 sliced spring onions
- 1 shredded carrot
- 150grams of mung bean sprouts
- 1 chopped bunch of coriander
- 1 chopped bunch of mint leaves
- 1 sliced long red chili
- 2 tablespoons of crispy fried shallots
- 1 sliced kaffir lime leaf
- 1 lime, cut into wedges
Instructions
First of all, get a small frying pan, heat the oil over medium heat, and sauté the shallots and garlic until golden brown and caramelized for 5 minutes.
Secondly, put the caramelized shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock, and chicken breasts all go into a big skillet. Then cover with a cover and cook for about 15 minutes on low heat.
Meanwhile, cook the noodles according to the package directions until they are about done (do not over-cook). To keep them from sticking together, rinse them in cold water. Drain the liquid and divide it among serving dishes.
Using a strainer, strain the soup. Then remove the spices and throw them away. Remove the chicken from the pan and set it aside. Bring the soup back to a boil in the same pot. If extra fish sauce is needed, season to taste.
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