Today we are going to embark on this great chicken pho recipe.
Pho is a Vietnamese soup made with broth, noodles, beef chicken or pork, and a variety of garnishes. The amazing thing about pho is that it’s such a nourishing dish—the hearty broth is delicious and rich while still feeling light and refreshing.
However, pho has a flavor similar to chicken or beef broth, with a hint of basil and ginger. Bean sprouts are sometimes added to pho bowls to create a textural contrast and add crunch to the meal.Â
If you are looking for a well-balanced diet, an easy pho recipe can be a beneficial addition.
Ingredients of the chicken pho recipe
Chicken Pho Broth for the chicken pho recipe
- 1 whole chicken,Â
- 20g of unpeeled ginger
- 2 large onions
- anise
- 1 teaspoon each of coriander seeds and salt
- daikon radish
- 3 tablespoons of fish sauce and then,
- 50g of rock sugar
To Garnish
- 200g of pho noodles
- 10ml each of hoisin sauce and sriracha sauce
- ½ bunch each of Thai basil and coriander
- 500g of beansprouts
- 6 spring onions
- 2 each of red chilies and chopped limes
- 6 tablespoons of shallots
Steps to follow for the chicken pho recipe
Firstly, make the broth. On an open heat, roast the ginger and onions for about 5 minutes, or until the onion juice is boiling on the top and the ginger is thoroughly browned. Remove the charred upper layer by rinsing under cold water and peeling it away.
Then roast the spices in a dry pan over medium heat for about 2 minutes, or until the nice aroma pops.
Meanwhile, bring 3 liters of water to a boil, then add the entire chicken, daikon, roasted onions, and ginger to the pot. Place the roasted spices in a colander and carefully place them in the pan’s bottom. Adjust your heat to the lowest setting and cook for 1 hour.
Then remove all of the ingredients from the pan after an hour has passed, and gently skim the froth from the surface of the soup. Remove the chicken from the pan and place it on a cooling rack.
Simmer for another 30 minutes after adding the fish sauce, salt, and sugar to the stock.
Soaking the noodles for the chicken pho recipe
Firstly, soak the pho noodles for 20 minutes in lukewarm water, then drain and cook for 3 minutes in boiling water. Then drain the noodles very well and set them aside to cool.
Place a handful of noodles in a bowl, along with a tiny handful of bean sprouts. Place the chicken on top, sliced. Fill the dish halfway with broth, leaving a tiny space for the herbs.
Then remove the tops and bottoms of the spring onions, then thinly slice the green sections lengthwise. Soak for 5 minutes in cold water till they curl up, then drain and arrange on top of the noodles.
The white part of the spring onions should be finely sliced and used to decorate the bowl. Add the herbs, as well as some sliced red chiles and crispy fried shallots.
Conclusion
Finally, to balance the tastes, squeeze a lime into the soup and serve with hoisin and Sriracha sauces.
If you have loved this chicken pho recipe, check out our Panang curry recipe.
Also, if you have finished making this chicken pho, send us photos of your meal and we shall post them on our blog.
Easy Chicken Pho Recipe
Print RecipeIngredients
- 1 whole chicken
- 20g of unpeeled ginger
- 2 large onions
- anise
- 1 teaspoon of coriander seeds
- 1 teaspoon of salt
- daikon radish
- 3 tablespoons of fish sauce
- 50g of rock sugar
- 200g of pho noodles
- 10ml of hoisin sauce
- 10ml of sriracha sauce
- ½ bunch of Thai
- ½ bunch of basil
- ½ bunch of coriander
- 500g of beansprouts
- 6 spring onions
- 2 red chilies
- 2 chopped limes
- 6 tablespoons of shallots
Instructions
Make the broth. On an open heat, roast the ginger and onions for about 5 minutes, or until the onion juice is boiling on the top and the ginger is thoroughly browned. Remove the charred upper layer by rinsing under cold water and peeling it away.
Then roast the spices in a dry pan over medium heat for about 2 minutes, or until the nice aroma pops.
Meanwhile, bring 3 liters of water to a boil, then add the entire chicken, daikon, roasted onions, and ginger to the pot. Place the roasted spices in a colander and carefully place them in the pan’s bottom. Adjust your heat to the lowest setting and cook for 1 hour.
Then remove all of the ingredients from the pan after an hour has passed, and gently skim the froth from the surface of the soup. Remove the chicken from the pan and place it on a cooling rack.
Simmer for another 30 minutes after adding the fish sauce, salt, and sugar to the stock.
Soaking the noodles for the chicken pho recipe
Firstly, soak the pho noodles for 20 minutes in lukewarm water, then drain and cook for 3 minutes in boiling water. Then drain the noodles very well and set them aside to cool.
Place a handful of noodles in a bowl, along with a tiny handful of bean sprouts. Place the chicken on top, sliced. Fill the dish halfway with broth, leaving a tiny space for the herbs.
Then remove the tops and bottoms of the spring onions, then thinly slice the green sections lengthwise. Soak for 5 minutes in cold water till they curl up, then drain and arrange on top of the noodles.
The white part of the spring onions should be finely sliced and used to decorate the bowl. Add the herbs, as well as some sliced red chiles and crispy fried shallots.
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