Vietnamese Pho
This soup is so simple to put together in under an hour or you can even place it in a slow cooker and let the flavors develop all day. The longer it brews, the more intense the flavors will be. It is so warming and comforting on these colder day, yet so fresh with the addition of herbs and lime. I love this with thinly sliced chicken, but any protein you enjoy can be used here.
Tips:
If using chicken or steak, freeze the meat for at least 15 minutes before slicing. This will help you slice the protein very thin.
If using steak, it is enjoyed medium rare usually, so just add it to the broth a minute before serving.
Store any leftover soup separate from the noodles, as the noodles will absorb all the broth.
Vietnamese Pho
Serves 4
PREP 10 minutes
COOK 1 hour
INGREDIENTS
8 cups chicken stock
1 onion, peeled and quartered
1 stalk lemongrass, bruised
5 star anise
2 cloves
1 cinnamon stick
1-1” piece ginger
2 tablespoons fish sauce or soy sauce
1/2 lb. rice noodles
1 lb. chicken breasts, thinly sliced
Kosher salt and pepper, to taste
To serve: sliced scallions, bean sprouts, lime wedges, chilies, fresh herbs (cilantro, basil, parsley, mint), baby spinach
INSTRUCTIONS
In a large stock pot combine the stock, onion, lemongrass, star anise, cinnamon and ginger. Bring the soup to a simmer, cover and allow the soup to develop for at least 30 minutes, but for as long as you can.
Strain the broth and return the soup to the stock pot. Add the fish sauce or soy sauce. Bring to a boil.
Meanwhile, prepare the noodles according to package directions. Rinse and set aside until ready to serve.
Once the soup has been brought to a boil, add the sliced chicken and cook for a few minutes, until the chicken is cooked through. This will depend on how thick you sliced the chicken.
Adjust the seasoning with salt and pepper.
To serve, divide the noodles amongst four bowls. Ladle in the soup. Garnish with your desired herbs and sprouts.