Healthy Chicken Pho Recipe
Pho is a Vietnamese noodle soup dish that consists of a clear broth stewed with spices paired with rice noodles and a protein source, oftentimes beef or chicken. It's the ultimate comfort food on a cooler day.
Servings: 1
Calories: 403kcal
Equipment
- Instant Pot (Optional)
Ingredients
Stock Ingredients
- 4 oz Chicken thigh (Add chicken bones after weighing)
- 1 Star Anise
- 1 Cinnamon Stick
- 2 Cloves
- 2 Coriander seeds
- 2 tablespoon Ginger
- ½ Yellow Onion
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
Noodles and Garnishes
- 50g Rice noodles
- 1 tablespoon Hoisin (Optional, for additional seasoning)
- Cilantro and Scallions (For garnish)
- Lime, bean sprouts, chili pepper (Optional, for garnish)
Instructions
Stovetop Instructions
- Toast the spices – Place the cinnamon, coriander, cloves, and star anise in a pan and set the heat to medium heat. Toast until you smell the fragrance of the spices, about 2 minutes, and set aside.
- Char the aromatics – Cut the ginger and onions so that it has a flat surface area and sauté in a pan until it is charred.
- Make the stock – Gather the stew ingredients. In a large pot, add about 3 cups of water, along with the spices put in a cheesecloth bag if you have it, the chicken, and the charred aromatics. Add in some of the fish sauce, sugar, and salt to season the chicken as it cooks. Bring the stock to a boil, then lower to a light simmer so as to not overcook the chicken. Cook for about 1 hour.
- Prepare the noodles – While the stock is cooking, cut the garnishes in preparation for putting together the noodle bowl. Slice the chili peppers, limes, and scallions. And cook the noodles according to the package directions.
- Adjust the stock – Once the stock has reached its cooking time, have a taste and adjust the seasoning accordingly. Traditionally, it is adjusted with fish sauce and sugar.
- Serve and enjoy – In a bowl, add the noodles, add the stew, garnish with cilantro, scallions, chili, and lime, and enjoy! Serve it with a side of hoisin sauce if desired.
Instant Pot Instructions
- Toast the spices – Place the cinnamon, coriander, cloves, and star anise in the instant pot and turn on sauté mode. Toast until you smell the fragrance of the spices, about 2 minutes, and set aside.
- Char the aromatics – Cut the ginger and onions so that it has a flat surface area and sauté in the instant pot until it is charred.
- Make the stock – Gather the stew ingredients. In the instant pot, add about 3 cups of water, the chicken, and the charred aromatics. Add in some of the fish sauce, sugar, and salt to season the chicken as it cooks. Close the lid and pressure cook at high pressure for 10 minutes and let it naturally release for 5 minutes. Then release the remaining pressure by turning the venting knob before opening the lid.
- Prepare the noodles – While the stock is cooking, cut the garnishes in preparation for putting together the noodle bowl. Slice the chili peppers, limes, and scallions. And cook the noodles according to the package directions.
- Adjust the stock – Once the stock has reached its cooking time, have a taste and adjust the seasoning accordingly. Traditionally, it is adjusted with fish sauce and sugar.
- Serve and enjoy – In a bowl, add the noodles, add the stew, garnish with cilantro, scallions, chili, and lime, and enjoy! Serve it with a side of hoisin sauce if desired
Notes
Taste Test And Season to Adjust – Adjust the stew with sugar, fish sauce, or water to achieve the desired flavor.
- If it is too bland, add sugar and fish sauce.
- If it is too salty, add some sugar.
- If it is too sweet (unlikely to happen with this recipe if the portion sizes are followed), add some fish sauce or more water.
Nutrition
Calories: 403kcal