- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 217.9
- Total Fat: 3.3 g
- Cholesterol: 90.0 mg
- Sodium: 4,543.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.5 g
- Protein: 34.6 g
Vietnamese Chicken Pho (without noodles- add separately)Submitted by: JUNEBUGABEE
Introductionadapted from Charles Phan via Food&Wine adapted from Charles Phan via Food&Wine
2 unpeeled yellow onions, quartered
Three 1/2-inch-thick slices of fresh ginger, smashed
16 cups chicken broth
28 oz chicken breast, sliced thinly
1 tablespoon salt
2 teaspoons sugar
1/4 cup Asian fish sauce
1 scallion, thinly sliced
1 pound mung bean sprouts
1/2 cup torn basil leaves
2 limes, cut into wedges
2 jalapeños, thinly sliced
Fill a large stockpot with the water and bring to a boil. Add the roasted vegetables and the chicken bones, quartered chicken, salt and sugar and bring to a boil. Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes.
Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Stir in the fish sauce.
In a large bowl of warm water, soak the noodles until pliable, about 20 minutes.
Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and sprinkle with the scallion. Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce and hoisin sauce.
Serving Size: Makes 6 large bowls- add noodles separately according to preference
Number of Servings: 6
Recipe submitted by SparkPeople user JUNEBUGABEE.