Chicken Pho (Vietnamese Rice Noodle Soup)
Serves 4
Although not as traditional as beef ph?, this delicious Vietnamese noodle soup is rich and bright with notes of coriander and lemongrass.
Ingredients
- Broth:
- 2 pounds bone-in, skinless chicken thighs
- 5 whole star anise
- 5 whole cloves
- 1/4 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 3-inch cinnamon stick
- 1 teaspoon vegetable oil
- 3-inch piece ginger root (peeled and sliced)
- 1 yellow onion (peeled and halved)
- 1 pound leeks, white part only (sliced crosswise)
- 20 cloves garlic
- 4 stalks lemongrass (cut into 4-inch pieces and smashed)
- 1/4 Fuji apple (left as wedge)
- 1 teaspoon kosher salt
- Noodles and Toppings:
- 10 ounces ph? rice noodles (uncooked)
- Herbs (Thai basil, cilantro, and mint)
- Mung beans or bean sprouts
- slice d chiles (thai bird or jalapeño)
- Lime wedges
- Sriracha or hoisin sauce
Directions
- Place chicken in large Dutch oven or heavy soup pot. Cover with water. Bring to boil over medium-high heat. Reduce heat and simmer 10 to 15 minutes. Drain and rinse chicken. This helps create a clear broth. Rinse pot, return chicken to pot, and set aside. Alternatively, place chicken in slow cooker.
- In a dry skillet over medium-high heat, add spices and toast until fragrant, about 45 seconds. Transfer to pot with chicken.
- Add a drizzle of oil to skillet and sear ginger slices on both sides. Remove and add to pot with chicken. Place onion, cut-side down into skillet and char. Flip and brown other side. Add to pot.
- Add leeks, garlic, lemongrass, and apple to pot with other ingredients. Add 2 1/2 quarts water, enough to cover chicken and vegetables, and bring to boil. Lower heat and simmer gently 2 to 3 hours. (For slow cooker, cook on low 8 hours.)
- Remove chicken to a bowl. When cool enough to handle, shred chicken, discard bones, and set aside for serving.
- Skim fat from broth. Strain broth into a bowl. Season with fish sauce and salt. Serve hot or chill for future use. It will keep up to 4 days in refrigerator or a couple of months in freezer. Bring to boil before serving.
- Cook noodles according to package directions. Drain and transfer to bowl of room temperature water. Set aside. Arrange toppings on platter.
- To serve, place a portion of drained noodles in each bowl with a serving of shredded chicken. Top with piping hot broth and add desired toppings.
Cook Tips
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 450
- Fat: 15.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 170.0 mg
- Sodium: 2270.0 mg
- Carbohydrates: 48.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 8.0 g
- Protein: 32.0 g