Vietnamese Pho

Courtesy of Jaden of the Steamy Kitchen
Serves 4

For the Chicken Pho Broth:


To make the Chicken Pho Broth:

Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately remove. Add the chicken and lightly brown it.

In a large pot, add the chicken, stock, spices, onion, ginger, sugar, soy sauce and fish sauce, then bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming if necessary. Taste.

Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

Cook the noodles by package directions. Mine asked for 3 minutes in boiling water, which was pretty darn easy, so I put the broth back on the heat and boiled my noodles in there. (Why make more dishes?)

Ladle the broth into bowls then divide the shredded chicken breast and the soft noodles evenly into each bowl.

Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

A recipe from

Posted by Cori Rozentāle on .