Aromatic Chicken Pho Recipe
Chicken pho is one of the most flavorful and filling dishes that you can make. According to BBC, pho recipes include a flavorful broth, rice noodles, and in this case, some chicken for protein. It's a staple in Vietnamese cuisine, and the first record of this wonderful dish was in the 20th century. There's no doubt it has a rich history, and it's especially popular amongst the Vietnamese people as it makes the ultimate comfort food.
Recipe developer Ting Dalton is known for coming up with some of the best Asian-inspired dishes, and this one is no exception. "This is a spicy, wholesome pho that has many depths of flavors, and the fantastic thing is it can be achieved in a short space of time. Even though the broth packs a huge aromatic punch, it's hard to resist going in for more and more!" Dalton raves. "Even though pho broth can take hours to make — this easier version is still very flavorful and full of aromatic spices and herbs."
Gather the ingredients for this aromatic chicken pho
Ready to start? To make this dish, you will need low-sodium chicken broth, ginger, garlic cloves, green onions, red chilies, fish sauce, honey, coriander seeds, Chinese five spice, star anise, cloves, chili flakes, boneless skinless chicken breasts or thighs, salt, pepper, sesame oil, white rice noodles, fresh bean sprouts, cilantro, Thai basil, and lime wedges. "Thai basil can be found in all good Asian grocery stores. If you can't find it, you can omit it," Dalton notes.
Add the chicken broth and spices to a pot
For this step, you will need a large deep pot to fit all of your ingredients. Add the chicken broth, ginger, green onion, fish sauce, honey, garlic, coriander seeds, cloves, star anise, chili flakes, Chinese five spice, and half the chilies. "I use store-bought chicken broth but the best you can find," Dalton notes. Crank the heat up and watch for bubbles to reach the surface of the liquid. Once you see bubbles, reduce the heat to a simmer.
"The special ingredients are the spices — star anise, cinnamon seeds, chili flakes, Chinese five spice, and cloves. You can get all these from the store — they're easy to find," Dalton says. "But letting the spices simmer in the broth alongside the garlic, ginger, and fresh chili really creates a depth of flavor that is really superior."
Add the chicken thighs, then shred
Season the chicken with a little bit of salt and pepper, and then throw it in the broth. Cover the mixture with a lid and continue cooking for about 30 minutes. "If you have more time, then you can use chicken thighs with the bones in, and simmer for a few hours, and the bones will fall out and will impart extra flavor to the broth," Dalton shares.
Once your 30-minute timer dings, take the chicken out and let it cool. Then, place it on a cutting board or plate, and use forks to shred it.
Cook the noodles with sesame oil
While the broth is still simmering, grab your rice noodles and cook according to the instructions on the back of the package. Each brand will vary, so it's best to follow those instructions instead of us giving you generic instructions. Be sure to add some sesame oil to the noodles to coat and add flavor.
Now, you can begin putting together the bowls. Use either a large bowl or noodle bowls, and divide the noodles first. Then, add the shredded chicken to each one. After that, you can toss in the Thai basil and cilantro.
Add the broth, spices, red chili, and lime and serve
It's time for the most flavorful part! Simply spoon over the broth and spices on top of the noodles and chicken, and add red chili and a squeeze of lime over the top for your last layer.
Now that you have your bowls assembled, you can serve them. This dish is terrific on its own, thanks to the filling noodles and adding chicken as the protein. If anything, you could always serve with a light appetizer. Just be sure you don't spoil your appetite as this dish is filling!
- 6 cups low sodium chicken broth
- 5 slices ginger
- 3 garlic cloves
- 2 green onions, sliced
- 2 red chilies, sliced
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon coriander seeds
- ¼ teaspoon Chinese five spice
- 1 star anise
- 4 cloves
- ½ teaspoon chili flakes
- 3 boneless skinless chicken thighs or breasts (thinly sliced)
- salt and pepper to season
- 1 tablespoon sesame oil
- 12 ounces dried white rice noodles
- ⅔ cup fresh cilantro
- ⅔ cup Thai basil
- 1 cup fresh bean sprouts
- Lime wedges
- Put the chicken broth, ginger, green onion, fish sauce, honey, garlic, coriander seeds, cloves, star anise, Chinese five spice, and half the chilies in a large deep pot. Bring to boil and then simmer.
- Season the chicken and then place into the broth. Cover with a lid and cook for 30 minutes.
- Once the chicken is cooked, take it out and leave it to cool before shredding it.
- While the broth is still simmering, cook the rice noodles according to the packet instructions and drain, adding sesame oil to the noodles to coat them.
- Get some large bowls or noodle bowls. Divide the noodles into them and add the shredded chicken, Thai basil, and cilantro.
- Spoon in the broth and spices.
- Sprinkle with red chilies, bean sprouts, and a squeeze of lime over the top.
| Calories per Serving | 686 |
| Total Fat | 13.0 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 136.1 mg |
| Total Carbohydrates | 97.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 9.0 g |
| Sodium | 1,751.6 mg |
| Protein | 44.6 g |
