Today I am sharing something with you that just might change your life!
Make Chicken Pho at home.
I cornered Amy to ask her how to make it and really sounded like an all-day thing to make it truly authentic, (chicken hearts may or may not be involved). I knew instantly that I had to make some for myself. I’ve been tinkering with trying to get a bunch of flavor into the broth in a short period of time since I really don’t want to be at the stove all day to make soup.
I am happy with this result, but now I want to taste Amy’s Chicken Pho again so I can compare and adjust. One of these days I am going to spend some time in her kitchen! My 11-year-old son went crazy over this – he ate a giant bowlful 2 days in a row. My husband also loves it – minus the Cilantro…both he and our daughter detest the taste of even 1 leaf. The little one says all she can taste is soap – just like her daddy! I personally think both the Cilantro and the lime added at the end are what help make this soup so magical!
PS: Thank you, thank you, thank you Amy for both introducing me to this incredible soup which inspired to me figure out how to make my own Easy Chicken Pho and for the big bowl of leftover Pho you sent me home with…sigh…A food memory I will treasure always!
If you love soup as much as I do…check out these favorites of mine:
Garlicky Tortellini soup with Spinach – Family Favorite!
Or for a ton of soup recipes…check out my Soup Board on Pinterest, it will have you running for a pot & ingredients!
Quick Chicken Pho
- 8 cups chicken broth
- 3 cloves garlic crushed
- 4 scallions chopped rough
- 1 TBS fresh minced ginger
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 3 tablespoon fish sauce
- 1 teaspoon sesame oil
- A few dashes of Tabasco
- ½ cup chopped carrots
- Chicken bones skin, leftovers (optional)
- 4-8 ounces Glass/Cellophane Rice noodles
- 2 heaping cups of shredded chicken
- 2 TBS fresh lime juice
- 1 cup cilantro leaves
- Optional Mung Beans for garnish
- Thin slices Vidalia Onion
- In a large stockpot over high heat add chicken broth, garlic, scallions, ginger, sugar, soy sauce, fish sauce, Tabasco, sesame oil, carrots and if you have it a chicken carcass, wings, skin legs…whatever you have.
- Bring your stock to a boil, and then reduce heat to medium-low. Allow the flavors to develop by simmering for 20 minutes.
- Remove stock from heat, allow it to sit for20 minutes, then strain the stock into a large bowl, pressing on your solids to get every bit of flavor you can. If you are adding sliced mushrooms, add them now to the broth. Just before you are ready to serve the soup, place your noodles in a large bowl, cover with hot water AND Soak for 5 minutes.
- Drain noodles and set them aside. Return your strained broth to your pot and bring to a simmer and add in your shredded chicken, cook for 5 minutes. Add in the lime juice and turn off the heat.
- Fill your bowl(s) with the amount of noodles you would like (I like the bowl ¾ full of noodles) then ladle in the soup. Top each bowl with cilantro leaves and serve.