Pho
Pho
Chicken Stock | 2 quarts | |
Water | 150 ml | |
Salt | 3 teaspoons | |
Sugar | 1 teaspoon | |
Jalapeno Pepper | 1, thinly sliced | |
Chicken Thighs | 4, with bone | |
Onion | 1 | |
Ginger (Fresh) | 60 grams | |
Star Anise | 4 | |
Rice Noodles | Cooked according to package | |
Cinnamon | 1 stick | |
Coriander | 1 tea. powder | |
Fish Sauce | 2 teaspoons | |
Hoisin Sauce | 3 teaspoons | |
Sriracha | 3 teaspoons |
Garnishes
Green Onion | 1, thinly sliced | |
Bean Sprouts | 1 cup | |
Lime | 2, halved | |
Thai Basil | 2 leaves | |
Cilantro Leaves | 1 tbsp. |

This is a simplified way of making pho, a traditional Vietnamese noodle soup.
To begin, pour chicken stock and water into a large pot. Add salt and sugar.
Bring stock to a simmer.
Add in chicken thighs (whole) . Leave in for 25 minutes. Then take out, set aside and shred.
Add in jalapeno slices to the stock.
Grill onion and ginger (whole) on a frying pan until the edges are slightly charred. Stir frequently, about 5 minutes.
Add in star anise, cinnamon stick, keep mixing until fragrant, about 3 mins, then set pan aside.
Put all grilled ingredients into a cheese cloth, make into a tightened small sack, then drop into simmering stock.
Stir in hoisin, fish sauce, sriracha.
Simmer on low for 1 hour.
Once ready to eat, take out the herb cloth, increase the flame to make sure the broth is very hot, and serve with all garnishes.
Cooking Noodles:
For semi-fresh noodles: pour boiling water onto noodles in a heat safe bowl. Mix around for a few seconds then drain, rinse noodles in cold water, then set aside.
For dried noodles: boil noodles in a separate pot for the specified time based on the package instructions, drain, rinse in cold water, then set aside.
Assemble the Pho bowl:
Place noodles, chicken, beansprouts into bowl.
Pour in hot broth. Top with Thai basil leaves and green onion.
Serve with a lime on the side.
** This is a medium-level spice. If you wish to have it less hot, don’t use jalapeno and decrease the amount of sriracha you add in.
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