So we are watching 3 of our friends kids for a week while they go on a couple’s vacation. One of their kids is gluten-free so I’ve been excited to meal plan a gluten-free week. It’s not as difficult as it seems, especially being Asian, since we eat a lot of rice products.
Thus, it’s your treat today to receive my mom’s chicken pho recipe! It’s so easy, I even taught a Spaniard and a Tennesseean!
Yes, its not a lovely sight but in you go, chicken, ginger, onion, sugar, salt, and chicken powder on medium-hi heat!
Skim out icky foam! (You can start on the noodles now too by getting your boiling water ready. [Complete instructions below.]) When your chicken broth pot is boiling, cover let simmer for 15 minutes. Then turn the stove off off and let it sit for another 15 minutes.
In the meantime, prepare your condiments. (Pretend that lemon is a lime.) Then put it all together and devour!! (Complete instructions below.)
Chicken Pho (Vietnamese Rice Noodle Soup) Recipe
- 1 whole chicken
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons chicken powder (optional: It just give it a more intense flavor, but not necessary)
- 1 onion, peeled but intact
- 3-4 inch piece of ginger, peeled
- 1 pkg flat rice/pho noodles (or pad thai noodles: it’s the same thing)
- bean sprouts,
- chopped green onions
- chopped cilantro
- sriracha sauce
- hoisin sauce
- Clean chicken, washing inside and out (and taking out innards if necessary).
- Place in pot covered to the top with water and place on stove on medium-hi heat.
- Place ginger and onion in pot. (This is the shortcut way. My mom taught me to slightly roast the ginger and onion first, just til a bit charred, but that takes too long for me.)
- Skim off foam when necessary.
- When chicken pot is boiling, cover with lid, (turn down the heat a bit just so it doesn’t boil over), and let simmer for 20 minutes. After 20 minutes, turn off stove and let sit for 15 minutes.
- Take chicken out and let sit for 5 minutes.
- Take skin off and shred chicken.
To make pho noodles:
- Set a pot three-fourths full with water to boil.
- Add pho noodles.
- Wait til translucent noodles turn opaque white. Taste to make sure it’s soft enough.
- Pour out in colander and rinse in cold water.
To make a bowl of pho:
Place noodles in bowl, add chicken, add broth. (Pho is made one bowl at a time. If you combine it all together, the noodles will get too soggy over time. When storing leftovers then, store broth, chicken and noodles all in separate containers.)
At the table have a plate of condiments: beans sprouts, chopped green onions, chopped cilantro, a bottle of Sriracha hot sauce, a jar of Hoisin sweet sauce (all can be found in an Asian supermarket), and slices of lime (I only had lemons that day so I improvised.)
Let each person put on their own condiments according to their tastes. Aproveche! Bon apetit!!