How to Make Chicken Pho
Do you like chicken noodle soup? If so, imagine that, but more soulful, more delicious, spicier! The dish? Chicken pho!
It’s the Vietnamese version of chicken noodle soup. Or maybe chicken noodle soup is our version of pho. Probably that one.
Anyway, do you eat chicken noodle soup for breakfast? Yes? No? Maybe, on occasion? Well, apparently, pho is usually enjoyed as a breakfast soup in Vietnam! I imagine most of us don’t crave soup in the morning because our culture clings to cereal and pastries for breakfast. If you want to start your day off differently, try the chicken pho instead of cereal after your first successful attempt!
When I was deciding on a recipe, I stuck to simple and (mostly) authentic ingredients. If you find something gross, feel free to substitute it!
- 2 skinless chicken breasts, sliced thinly
- 2 whole star anise
- 2.5-3 tsp ground ginger
- 3 garlic cloves
- 1 medium peeled & sliced onion
- 1 sliced & diced scallion
- 1 can chicken broth
- 1 pkg rice noodles
- 1 tsp sugar
- 3 tsp fish sauce
- 1/3 to 1/2 cup dried cilantro
- Sriracha to taste, hoisin as well
- 1 sliced jalapeno
- 1 wedge-sliced lime
- 1 large simmering pot
The lime and jalapeno are for garnish and extra flavor.
How to Cook Chicken Pho
When learning new recipes, preparing the ingredients makes cooking so much easier! You don’t have to run back and forth between preparation and actually cooking. In some dishes, like risotto, you must be available to constantly stir the ingredients. Preparation is extremely important in that case!
- Put the cinnamon stick, chicken breasts, ginger, and star anise in the large simmering pot.
- Pour just enough water to cover the tops of the chicken.
- Bring everything to a boil, then let it simmer on a lower heat setting.
- Cover and cook thoroughly until the internal temperature of the chicken is 165°F.
- Remove the chicken from the pot and set aside.
- While the chicken is cooling, soak the rice noodles for about 10-15 minutes in hot water.
- While the noodles are soaking, add the onion slices, sugar, chicken broth, & fish sauce to the pot, simmering it.
- Drain the softened noodles.
- Remove the bones if you’re not using boneless chicken.
- Slice the chicken into thin strips.
- Place the soft-ish noodles in the simmering broth.
- Let the noodles cook and soften more, checking its texture after 2-5 minutes. It should remain slightly chewy.
- Don’t drain the noodles this time.
- You’re supposed to garnish each bowl individually and put the breast on top, topped further with the scallion pieces and cilantro.
- Complete the chicken pho by serving it with the lime wedges, jalapeno, and Sriracha sauce!