Pho is a Vietnamese Noodle Soup that contains broth and noodles, beef, pork or chicken and has the addition of fish stock at the end. Fresh vegetables like thai basil, cilantro, bean sprouts, green onions, lime juice, and Sriracha/hot chili sauce are added just before eating. It’s one of my favorite soups and so easy to make. Sometimes I don’t add the fish sauce. I’m not saying that this recipe is authentic but it is very similar to those I have had in Vietnamese restaurants.
The traditional Pho is made by charring onion and ginger over a grill and then adding them to the boiling water along with the meat on the bone. Additional spices can be added in a cheesecloth bag like star anise, cloves, coriander, fennel, cinnamon, ginger and onion. If you use a cheesecloth then the spices can be removed more easily. If you don’t use the cheesecloth then just scoop out the larger spices with a slotted spoon. I don’t grill the ginger and onion, but put slices of ginger and onion and garlic directly into the broth and simmer until the onion and garlic are soft. You can then remove the ginger and the onion and garlic. Add the noodles to the broth and cook until done. To make this recipe easier, I use a premade chicken broth and bake the chicken breasts and then slice and chop into small pieces to be added to the broth.
Let me know if you like Vietnamese Pho Soup and what is your favorite, chicken, beef or pork?
This is the finished soup. This Pho is with a chicken broth, Steeped with garlic, onion, and fresh ginger. Noodles are cooked in the broth and then fish sauce. Add your chopped chicken, chopped bok choy, Thai basil, cilantro, green onions, and sriracha in your bowl at the table.
Vietnamese Pho Soup
32 0z. Chicken broth
2 packages Udon Noodles
2 baked chicken breasts sliced and chopped
1 teaspoon fish sauce
2 leaves bok choy, washed and chopped
handful of Thai basil
handful of cilantro
2 chopped green onions
cheesecloth filled with:
2 anise seeds,
1 teaspoon coriander seeds,
3 garlic cloves
1/2 large onion, sliced
2 slices ginger root
Place broth in a kettle and place on low heat on stovetop.
Place anise seeds, coriander seeds, garlic cloves, sliced onion and ginger root into a cheesecloth. Tie the top with string. Place the filled cheesecloth into the chicken broth. Cook for 1/2 hour on low heat. Remove cheesecloth and discard. Add noodles and cook until done. Add the fish sauce.
Cut up baked chicken breast, bok choy, Thai basil, cilantro and green onions and place on a large plate in the center of the table.
Fill each large soup bowl with the soup and serve. Add the ingredients on the large middle plate, chicken breast, bok choy, Thai basil, cilantro and green onions. Add srirachi if you like spicy. Enjoy!