Try this Simplest Chicken Pho recipe, or contribute your own.
- 1 10 cm piece fresh ginger unpeeled and sliced.
- 2 teaspoons coriander seeds toasted in a dry frying pan for about 30 seconds, until fragrant.
- 2 whole cloves.
- 1 teaspoon black peppercorns.
- 1 small brown onion halved.
- 2 l homemade chicken stock.
- 1 teaspoon sea salt.
- 1 tablespoon plus 2 teaspoons fish sauce.
- 450 g thin rice noodles.
- 270 g cooked and shredded organic chicken.
- 4 spring onions green part only thinly sliced.
- 1 large handful coriander chopped.
- 200 g mung bean sprouts.
- 12 sprigs mint.
- 12 sprigs thai basil.
- 1 jalapeã±o pepper seeded and thinly sliced.
- 2 limes, cut into wedges.
- Carbohydrate 8.51764 g
- Cholesterol 0 mg
- Fat 0.70972 g
- Fiber 2.69840008831024 g
- Protein 1.21532 g
- Saturated Fat 0.06504 g
- Serving Size 1 1 recipe (994g)
- Sodium 4.06 mg
- Sugar 5.81923991168976 g
- Trans Fat 0.0718000000000001 g
- Calories 39 calories
Step-by-step
- Wrap the ginger, coriander seeds, cloves, peppercorns and onion in a 28 x 40 cm piece of muslin. Tie the muslin with butcher’s twine, leaving a few extra centimetres to secure the pouch to the pot. In a soup pot, combine them stock, salt and fish sauce. Secure the herb pouch to the soup pot, making sure it’s completely submerged in the stock, and bring it to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer for 20 minutes. Remove and discard the spice bag. Taste; you may want to add a bit more fish sauce.
- Meanwhile, in a large bowl, soak the rice noodles in warm water until softened, about 10 minutes. Bring a large saucepan of salted water to a boil, add the noodles and cook for 3 minutes, or just until tender. Drain well.
- To assemble, divide the noodles and chicken among 6 bowls, ladle in broth to cover and top with the spring onions and coriander. Serve with a plate of the bean sprouts, mint, basil, jalapeño and lime wedges alongside. Or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Replacing fresh chicken stock with water and bouillon cubes fundamentally alters the depth of this soup, shifting the result from a rich, aromatic broth to a thin, flat liquid that fails to absorb the toasted spices properly. Building a complex broth relies on extraction, which is why enclosing aromatics like ginger, cloves, and coriander seeds in muslin is a traditional technique for keeping the liquid clear while maximizing surface contact.
Judging Noodle Doneness Without a Thermometer
Testing thin rice noodles requires abandoning timers and relying strictly on tactile evaluation. Submerge the soaked noodles in boiling water for exactly 3 minutes, then extract a single strand with chopsticks and bite it. Proper doneness is achieved when the noodle offers slight resistance at the absolute center without tasting chalky or breaking apart into a mushy paste.Dietary Adaptations and Dietary Flexibility
Adapting this dish for different dietary requirements involves simple swaps. Fish sauce can be replaced with an equal measure of light soy sauce for a vegetarian profile, though the distinct umami depth will shift noticeably.
