Vietnamese Chicken Pho (Soup)
Created by JodieCS42 on November 7, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #6915
Ingredients
- 2 chicken breasts (or thighs, bone-in)
- 1 small yellow onion (cut in 4 wedges)
- 1/2 pound dry angel hair pasta
- Vegetable oil
- 8 cups chicken stock
- Gingerroot (1 1/2-inch piece, thinly sliced
- 4 cloves garlic, sliced
- 1 lime, zested (then slice the limeinto wedges)
- Salt & pepper (or make is spicy with dried chili flakes)
- Garnish, as desired
- Bean sprouts
- Red onion, mint
- Basil
- Cilantro
- Hoisin sauce
- Sriracha sauce
How to Make
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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.
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Step 2: Remove chicken from water and let cool. Remove meat from bones and tear into bite-sized pieces. Keep the cooking water.
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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.
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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.
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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.
Nutritional Facts
- 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