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Chicken and Vegetable Pho

Kristine Kidd
For an authentic experience, top this Vietnamese soup with the garnishes listed below. They add flavor and freshness. Makes 4 main course servings
Servings 4 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ large onion, coarsely chopped
  • 2 - 3 tablespoons minced peeled fresh ginger
  • 2- quarts chicken broth or stock, preferably reduced sodium
  • 2 tablespoons Asian fish sauce, such as nampla or soy sauce
  • 1 tablespoon sugar
  • 6 star anise pods
  • 6 whole cloves
  • 1 to 1 ¼ pounds skinless boneless chicken thighs or breasts
  • 6 to 7 ounces Rice stick noodles, maifun
  • 3 to 4 small bok choy, sliced crosswise (about 4 cups)
  • Fresh spinach leaves, optional
  • Fresh snow peas, stringed, optional
  • Salt and black pepper

Garnishes

  • Hoisin Sauce
  • Hot chili sauce such as Sriracha or Sambal Oelek
  • 6 green onions, thinly sliced
  • 6 tablespoons chopped fresh cilantro
  • 1 serrano chile, thinly sliced with seeds
  • Bean sprouts
  • Fresh basil, especially Thai basil
  • Lime wedges

Instructions
 

  • Heat the oil in a large pot over medium-low heat. Add the onion and ginger and sauté until the onion is translucent, about 5 minutes. Add the broth, fish sauce and sugar. Place the star anise and cloves in a tea ball or wrap in cheesecloth and add to the pot. Add the chicken. Bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Using tongues, transfer the chicken to a plate. Simmer the broth about 10 minutes longer to develop the flavors.
  • Meanwhile, place the noodles in a bowl or glass baking dish. Cover with very hot water and let soak at least 3 minutes to soften. Prepare the garnishes.
  • Add bok choy to the soup and simmer just until the bok choy begins to wilt, about 3 minutes. Add the spinach and snow peas, if using, and simmer just until the spinach wilts, about 1 minute. Season the soup to taste with salt and generously with black pepper. Ladle into bowls.
  • Serve, allowing diners to add hoisin, chili sauce, green onions, cilantro, chilies, bean sprouts, basil and lime to taste.
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