pho soup

This easy Vietnamese Pho recipe is authentic in taste, without the work! It&#039;s made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.

Vietnamese Pho Soup

oz dried rice vermicelli noodles

Desired meat: chicken, pork, steak

onion

(2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)

broth ((chicken, beef

water

tsp coriander

((optional))

Tablespoons fish sauce ((or less,

hoisin sauce

soy sauce

red chili paste ((sambal oelek))

cinnamon

salt and black pepper

green onions (, chopped)

jalapeño peppers

cilantro (, chopped)

Thai basil leaves

bean sprouts

limes (,

Sriracha hot sauce,

Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.

Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.

Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.

Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.

1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).

Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

https://content.jwplatform.com/videos/NI2oXukZ.mp4

This easy Vietnamese Pho Soup includes rice noodles in a flavorful broth with your choice of meat, and topped with fresh herbs and vegetables. It has authentic taste and flavor, without all of the work!

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won&#039;t use all the chicken, but it&#039;s infused with lovely flavour so there&#039;s loads of uses - see Note 7.

Vietnamese Chicken Pho soup (Pho Ga)

tbsp oil (, vegetable

onions (, halved (skin on fine))

ginger

chicken

coriander/cilantro ((Note 2))

star anise pods ((was short in photo & video!))

cloves

fennel seeds

coriander seeds

tsp fish sauce

tsp white sugar

/ 13 oz dried rice noodles

onions

bean sprouts ((Note 3))

EACH Thai Basil, min, coriander/cilantro ((Note 4))

Hoisin sauce

Sriracha

Red chillies (, finely sliced (optional))

Char onion &amp; ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.

Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it&#039;s simmering VERY gently with the lid on, but open a crack (Note 6).

Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.

Strain &amp; measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.

Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.

Keep broth warm until ready to serve

Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)

BROTH:

Place Toppings out on the table.

Reheat chicken (can briefly dunk in broth!).

Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).

Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.

Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

ASSEMBLING:

A traditional beef pho soup recipe with low carb noodle options to fit into keto and paleo diets.

Low Carb Vietnamese Pho Soup Recipe

coconut oil

2 inch piece of fresh ginger, (sliced)

onion,

garlic, (smashed)

star anise

cardamom pods, (smashed)

beef broth

fish sauce ((gluten free))

palm sugar ((omit

flank steak

shirataki noodles

mung bean sprouts

jalapeños, (sliced)

basil leaves

lime,

Place a large stock pot over medium heat. Add the onion wedges, ginger, garlic, cinnamon, star anise, cloves, cardamom, and coconut oil. Sauté the onions and spices for about 10 minutes, stirring to brown the onions on all sides.

Pour in the water, beef broth, fish sauce, and sugar. Bring to a simmer. Then lower the heat if needed, and simmer for at least 60 minutes. (P.S. Fish sauce has a funky aroma, but tastes amazing! Don't skip it.)

Meanwhile, flash-freeze the flank steak for 30 minutes. It should be frozen on the outside, yet still mostly thawed on the inside. Then slice the steak against the grain into paper-thin pieces.

Use a skimmer to pull all the onions, and spices out of the broth. Then arrange the mung bean sprouts, sliced jalapeno, lime wedges and basil on a serving plate.

Add in the noodles to the broth and cook for 2-3 minutes, or according the the package instructions.

Turn off the heat and stir in the thin pieces of beef. They should be thin enough to cook in the hot broth without additional heat.

Scoop the pho into bowls and allow guests to add their own veggie garnishes.

https://content.jwplatform.com/videos/lzFaj6cd.mp4

Low Carb Vietnamese Pho Soup Recipe – A traditional beef pho soup recipe with low carb noodle options to fit into keto and paleo diets.

Low Carb Vietnamese Pho Soup

Slow cooked chicken breast in bone broth. Served with rice noodles and yummy add-ins for a wholesome, gluten-free soup.

Easy Slow Cooker Chicken Pho Soup

Pacific Foods Unsalted Chicken Bone Broth

chicken breast (boneless, skinless)

5-7 dried shiitake mushrooms (whole)

garlic

fish sauce

salt

black pepper

chili sauce

rice noodles

Toppings

Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.

Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.

Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.

Enjoy the wonderful flavors of Vietnam's with this traditional beef pho recipe. This Southern-style variation of beef pho features flat rice noodles with tender beef slices in an aromatic and hearty beef broth.

Vietnamese Beef Noodle Soup (Pho Bo)

lbs beef bones

shallots (or 2 yellow onions)

Chinese cinnamon

coriander

cardamom

rock sugar

sea salt

MSG (optional)

beef stock

lbs thinly sliced eye-round beef steak

11 oz cooked beef balls (Bo Vien)

lbs fresh rice noodles

cilantro (roughly chop)

green onions/scallions (slice thinly)

jalapenos (slice thinly)

limes

Sriracha sauce

Clean the bones

Cleaning the bones will get rid of all the impurities and ensure a clear broth. Bring a large pot of water to a rolling boil. Add beef bones and boil for 8 minutes or until foam float to the top. If using marrow bones, boil for only 3 minutes. Any longer will remove the marrow, which would not be good. Remove the bones from the pot and rinse the bones well under cold running water. Discard the water and clean the pot.

Roast the aromatics

Peel the shallots and slice the ginger into thick coins. Transfer shallots and ginger to a baking tray and roast in the toaster oven at 400°F for 20 minutes or until lightly charred on the edges.

Simmer

In the clean pot, add water (5 quarts) and bring to a boil. Add cleaned bones, shallots, and ginger. Cook for 2 hours, uncovered on a low simmer. Occasionally, use a ladle or mesh strainer to skim off any impurities that float to the top and discard.

Remove solids

Remove all the aromatics and bones from the stock and discard. There may be a good amount of tender meat on the bones so remove the meat from the bones and set aside as a meaty topping before discarding bones.

Toast the spices and continue simmering

In a small frying pan, dry roast (no oil) the spices for about 30 seconds or until fragrant. Shake them around to prevent burning. Wrap the roasted spices in a cheesecloth or if you are using the pho spice seasoning packet, use the accompanying spice bag. Add to stockpot. Simmer on low for 30 minutes. After 30 minutes, remove the spice packet.

Season stock

Add rock sugar, fish sauce, salt and MSG (optional). Start with a little at a time and adjust to your taste. Make sure to allow the sugar to completely melt before taste testing.

Prepare the noodles

Cook rice noodles per package instructions.

Assemble and serve

Divide noodles evenly between eight bowls. Add your choices of meat with the raw slices of eye-round beef steak on top. Ladle hot broth over the raw beef slices. Top with a bit of white/yellow onions, green onions, and cilantro. Serve with hoisin and sriracha sauce, and a small platter of bean sprouts, Thai basil, jalapenos, lime, and enjoy.

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Vietnamese Pho Soup

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Top 6 pho soup recipes from across the web

The most viewed pho soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Pho Soup

Vietnamese Chicken Pho soup (Pho Ga...

Low Carb Vietnamese Pho Soup Recipe

Easy Slow Cooker Chicken Pho Soup

Vietnamese Beef Noodle Soup (Pho Bo...

Vietnamese Beef Noodle Soup (Pho Bo...

The most viewed pho soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine