Pho (pronounced f-uh) is an authentic Asian chicken noodle soup topped with fresh herbs, lime, chilies and sprouts. Good for your body and soul, the warm garlic-ginger spiced broth is incredibly satisfying and nurturing. My idea of true comfort food! The traditional recipe can be a little time consuming but I find this quick version to be just as delicious. Ready in less than an hour and you are going to love! Enjoy!
Chicken Pho
Serves: 4 servings
Ingredients
- 8 cups chicken broth, preferably homeade
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 4 whole star anise
- 6 whole cloves
- 1 clove garlic, smashed and peeled
- 1 teaspoon black peppercorns
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cinnamon stick
- 2 bone-in chicken breasts, skin removed
- 6 ounces wide rice noodles
- 2-3 baby bok choy thinly sliced
- For garnish: bean sprouts, basil leaves, mint leaves, cilantro leaves,Thai chile or serrano, thinly sliced, lime wedges
Instructions
- In a large soup pot, toast the cloves, star anise, cinnamon, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute.
- Add the broth, chicken, sugar, fish sauce, garlic, and ginger. Bring to a boil, reduce the heat and simmer for 20-30 minutes, until chicken is cooked.
- Remove the chicken. Once cool enough to handle, remove bones and shred with two forks.
- Remove the spices, ginger and garlic from the broth using a handheld strainer.
- Add the shredded chicken and the bok choy to the broth and simmer another 10 minutes.
- Season to taste with salt.
- Meanwhile, prepare the rice noodles according to package directions. Drain and set aside.
- Divide the noodles among four wide bowls, and then ladle in the soup. Top with bean sprouts, herbs, chili and lime.
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