475 calories; $3.65 / serving
Pho (pronounced “FUH”) is a Vietnamese chicken noodle soup. It’s my go-to when I start to feel like i’m coming down with something. It’s just as effective as the chicken noodle soup Americans are used to, but I prefer the complicated flavors of pho. It has cilantro and basil in it, and the broth contains cinnamon and anise among many other things. A typical pho broth recipe takes hours and has far too many ingredients for my liking, so I make a cheater version using ingredients that can be found in any Asian food aisle.
- Boneless chicken thighs or breasts, sliced
- Vegetables of choice (broccoli florets, cabbage leaves, carrot slices, baby bok choy)
- 1/2 of a white onion, sliced
- Chopped garlic
- Spoonful of grated ginger
- 6 cups chicken broth
- 2 Tbsp hoisin sauce
- 1 Tbsp fish sauce
- Dried rice vermicelli noodles
- Toppings: Bean Sprouts, Cilantro, Basil, Lime, Green Onions, Fresh Jalapeno Slices, Sriracha, Hoisin Sauce
In a large soup pot, combine the broth, garlic, ginger, hoisin sauce, fish sauce, chicken, vegetables, and onion slices. Boil until chicken is cooked through and vegetables are tender, about 10 minutes. IN A SEPARATE POT OF HOT WATER, boil the dried noodles until softened. (Don’t add dry noodles to the pot of chicken and veggies, cause they’ll absorb all the broth and taste super salty.)
Place some cooked noodles into a soup bowl, and then add some chicken, veggies, and broth. Top the soup with any of the toppings suggested above.