Vietnamese Chicken Pho (Soup)

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #6915

November 07, 2012

Categories: Chicken, Vietnamese,



"There is no need to go to an Asian grocery to make this classic Vietnamese soup known as pho, you probably have all the ingredients you need in your pantry!"

Original is 4 servings
  • Garnish, as desired

Nutritional

  • Serving Size: 1 (221 g)
  • Calories 388.8
  • Total Fat - 4.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 195.6 mg
  • Sodium - 94.2 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 7.1 g
  • Sugars - 1.1 g
  • Protein - 36.5 g
  • Calcium - 34 mg
  • Iron - 2.9 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cover chicken and onion with water in a skillet. Set over high heat. When water comes to a boil, turn heat down to low and simmer for about 12 minutes, until chicken is cooked through.

Step 2

Remove chicken from water and let cool. Remove meat from bones and tear into bite-sized pieces. Keep the cooking water.

Step 3

Fill a saucepan about 3/4 full with water and set on high. When water boils, stir in the cooking liquid from the chicken. Let the mixture come back to a boil, then add pasta and cook according to package directions. Drain. Toss pasta with a little vegetable oil.

Step 4

Combine chicken stock, ginger, and garlic in a saucepan and set over high heat. When it boils, turn heat down to low. Season with salt & pepper.

Step 5

Distribute chicken and noodles into four individual soup bowls. Squeeze each with lime. Take the ginger and garlic out of the broth, then pour broth over the chicken and noodles. Serve with desired garnishes.

Tips


No special items needed.

1 Reviews

FoodLover

We loved this soup! I made it as written then added bean sprouts, red onion, fresh basil and cilantro, and a dash of sriracha sauce for a little heat. I wouldn't change a thing.

5.0

review by:
(16 Jan 2014)

You'll Also Love