shredded chicken and loads of veggies picking up the flavors of a warm rich broth, to brighten any day
Pho, one of Vietnam’s most popular dishes, is a soup that is usually slow cooked and teeming with flavor. It’s usually made with beef or chicken. Authentic makers of this soup will tell you the secret is all in the rich broth. This version is an attempt replicating the same bold flavors with a shorter cooking time. The broth is usually made by simmering the bones and meat in a carefully seasoned pot of water for hours. It is generally a low calorie, carb, and fat dish containing little to no oil. However, the sodium content can be high so aim to season the broth with other ingredients to draw out flavor rather than using high levels of salt. It is a great dish for any day and sure to impress your palette.
Pho ga (Vietnamese Chicken Soup)
1 tbsp sesame oil
3 shallots, diced
1 yellow onion, diced
4 cloves garlic, crushed
2 inch piece of ginger, crushed
1 stalk lemongrass, chopped
2 tsp honey
1 tbs fish sauce
1 ½ pound chicken breast (boneless, skinless)
¼ tsp Chinese five-spice
2 star anise
¼ tsp black peppercorns
1 tsp coriander seeds
1 tbs kosher salt
6 cups chicken stock
1, 16 oz package dried rice vermicelli noodles (try whole wheat)
1 cup cilantro, chopped
4 stalks scallions, sliced
Limes, cut into wedges
Red chilies, thinly sliced
- Heat oil in a medium skillet on medium heat. Add shallots, onions, and garlic and cook for about 4 minutes until caramelized and lightly browned.
- In a large pot on low-medium heat combine shallots and garlic, lemongrass, ginger, spice mixture (Chinese five-spice, star anise, peppercorns, coriander seeds), honey, fish sauce, chicken stock and chicken breasts. Whisk all together. Add salt. Cover bring to a calm simmer. Simmer for 15 minutes and allow flavors to infuse, and the chicken breasts to fully cook.
- While that is cooking, prep the vegetables and cook the noodles according to packet directions (do not overcook). Rinse with cold water when finished to prevent them clinging together. Drain noodles and divide between serving bowls.
- When the chicken breasts are done cooking, remove the cooked chicken breasts from the soup and shred using forks. Divide the shredded meat between serving bowls.
- Strain the soup through a using a sieve to remove solids in a bowl then return the liquid to the pot and bring to a boil. Season to taste, with fish sauce and/or salt if desired.
- Add the hot soup into the bowls of noodles and chicken, then add your garnishes. Add mushrooms first, then top with shredded carrot, spring onions, bean sprouts, cilantro, and sliced red chilies. Let sit for a few minutes. Add chili sauce if desired. Serve with lime wedges to squeeze over soup.
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