One thing that I’ve loved over time is experiencing new foods and new regions of cuisine. Vietnamese became one of my favourites – but I cannot remember when/where I first tried it. I think it became a regular cuisine choice while we lived in Ontario while CH was in law school – there was a great place not too far from us and it became a date “lunch” venue – cheap, delicious and time together. It has actually also become a comfort food to me, because nothing cures a cold, allergies or stuffy nose like Chicken Pho (at least to me!)
Making this recipe was a two time attempt – I first tried the traditional method of making pho, which involved roasting beef bones, many upon many hours of simmering and lots of little steps. The result was fabulous, but with pho being so accessible and reasonable, making it myself like that wasn’t going to happen again.
And THEN, came this recipe. When it popped into my reader, I was intrigued – could it really be as good as said? One try of the recipe and we were hooked. Yes, yes it could be. It is everything pho should be – simple, delicious flavours, comforting and now, quick from my own kitchen!
Definitely give this soup a try – you won’t be disappointed.
Quick Chicken Pho
Yield: 2 servings for us, original recipe states 4
Prep Time: 10 minutes
Cook Time: 20 – 25 minutes
- 2 tablespoons whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 quarts chicken stock (store bought or homemade)
- 1 whole chicken breast
- 1/2 onion
- 1 3-inch chunk of ginger, sliced and smashed with side of knife
- 1-2 tablespoons sugar
- 1-2 tablespoons fish sauce
- 1 lb dried rice noodles
- 2 cups bean sprouts, washed and tails pinched off
- fresh cilantro tops
- 1/2 cup shaved red onions
- 1/2 lime, cut into wedges
- sriracha chili sauce
- hoisin sauce
- sliced fresh chili peppers
In a large pot – add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes.
Immediately add the chicken stock, chicken breast, onion, ginger, sugar, and fish sauce. Bring to a boil.
Reduce heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat, discarding the bone (if you used a bone-in breast).
Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids.
Prepare the noodles as per directions on the package and spilt between desired serving bowls.
Ladle the broth into bowls and divide the shredded chicken breast into each bowl.
Top with bean sprouts, cilantro, red onion, and other accompaniments as desired and enjoy.
Recipe from Love and Olive Oil