Tacohuaco

Chicken pho

Vietnamese noodle soup

Dairy freeNo refined sugar

270 min

Vietnamese
cuisine
SoupWarmingLunchNoodles

We love all kinds of soups, and pho is one of our favorites when visiting a Vietnamese restaurant. This recipe tries to recreate the pho vibe without being too complex. What makes it different from a regular chicken soup with noodles is charred ginger and onions, a whole bunch of toasted spices, and fish and soy sauces instead of salt.

Ingredients

Yields 6 portions

  1. 1 onion
  2. 1 piece of ginger
  3. 1½ l of chicken broth
  4. boiled chicken
  5. 1 star anise
  6. 4 cloves
  7. 1 cinnamon stick
  8. 2 cardamom pods
  9. 1 teaspoon of fennel seeds
  10. 1 teaspoon of coriander seeds
  11. 1 teaspoon of fish sauce
  12. 1 tablespoon of soy sauce
  13. 360 g of rice noodles
  14. limes
    for serving
  15. fresh chiles
    for serving
  16. scallions
    for serving

Warnings

  1. Soy sauce is likely not gluten-free and contains wheat.

You will need

  1. two medium-sized pots
  2. metal sieve
  3. stainless steel skillet

Directions

  1. Prepare the vegetables. Ginger: halve lengthwise (don’t peel). Onion: peel and halve.
  2. Start warming the chicken broth.
  3. On a dry (no oil) stainless steel skillet set at medium heat, char the ginger and the onion.
  4. Reduce the heat of the skillet to medium-low, and toast the spices (1 star anise, 4 cloves, 1 cinnamon stick, 2 cardamom pods, 1 teaspoon of fennel seeds, and 1 teaspoon of coriander seeds) for about 3 minutes, until fragrant.
  5. Deglaze the spices with a few tablespoons of chicken broth.
  6. Scrub all the juice from the pan, and transfer all the spices, ginger, and onion to the pot with chicken broth.
  7. Reduce the heat of the pot to medium-low, add 1 teaspoon of fish sauce, and 1 tablespoon of soy sauce, cover the pot, and continue simmering for another 4 hours.
  8. Filter the broth using a metal sieve to remove the spices, ginger, and onion (you could discard them).
  9. While the soup is cooking, shred the chicken.
  10. When the soup is almost ready, cook the noodles (just enough for one meal — about 60 g per portion) separately, according to the instructions on the package.
  11. To serve each plate: put some shredded chicken on the bottom of the plate, place the noodles, pour the broth, squeeze a bit of lime juice, and sprinkle with thinly sliced fresh chile and scallions.

Notes & tips

We usually make the broth from one whole chicken (with legs and wings removed), and then we shred all the meat.

This recipe is based on two recipes from The Woks of Life: 20-Minute Chicken Pho and Pho (Vietnamese Noodle Soup).

Explore ingredients

Ingredients explorer

NameKindSeasonContains
Cardamom podVegan
ChickenPoultry
Chicken brothPoultry
ChileVegan
Cinnamon stickVegan
CloveVegan
Coriander seedsVegan
Fennel seedsVegan
Fish sauceFish
GingerVegan
LimeVegan
OnionVegan
Rice noodleVegan
ScallionVegan
Soy sauceVeganGluten
Star aniseVegan

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