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Homemade Vietnamese Pho


Diamond Post Medal for All Time! 1,298 Posts
March 14, 2017

A table full of Vietnamese pho and additions.Delicious noodle soup. It's perfect for any occasion, especially chilly cold days! Easily serves 4-5 bowls. What's great is that this pho recipe takes less time to cook since it's chicken; whereas for beef, it can take several hours!

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Prep Time: 30

Cook Time: 1

Total Time: 1.5 hours

Yield: 4-5 bowls

Ingredients:

  • 1 whole chicken
  • 1 Large yellow onion
  • 1 Medium white onion
  • 1 ginger
  • 1 garlic
  • 1.5 gal water
  • 2 Tbsp sugar
  • 2 Tbsp salt
  • 3 Tbsp fish sauce
  • 1 packaged meatballs
  • 1 green onion
  • 1 lemon
  • 1 Handful star anise
  • bean sprouts
  • dried rice noodles
  • mint
  • hoisin sauce
  • sriracha
  • *Shrimp skins, optional
An onion, garlic and gingerroot, for pho.
 
Some spices and other ingredients for pho.
 

Steps:

  1. *The day before, I prepared shrimp so I had the skin of the shrimp left and saved that for the pho broth. It is optional, but with the shrimp skin - you will get more natural flavors in the broth. I recommend using whole chicken which is very affordable when on sale and then wash and cut into pieces.
  2. Shrimp peels for adding to pho broth.
     
    Chicken and shrimp peels for pho broth.
     
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  3. You will need a large pot to start cooking the broth. Boil 1.5 gallon of water and add the shrimp skin, cook for about 25 minutes.
  4. Slice ginger and toss ginger and whole yellow onion into the pot.
  5. Homemade pho broth in a stockpot.
     
    Homemade pho broth in a stockpot.
     
  6. Now cook until the pot boils again. When pot boils, put all the chicken inside, salt and sugar and cook for another 25 minutes.
  7. Turn on your toaster oven to 350 degrees F. Grab a handful of star anise and bake for 5 minutes.
  8. Star anise in a bowl.
     
  9. Then throw the star anise into the pot and lower the heat and cook for 5 minutes. Add fish sauce and you are ready to serve!
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  11. Now you have to cook the dried noodles. In another large pot, put a gallon of water and boil. Add the dried rice noodles and stir to separate, then cook until the noodles are tender, about 3-4 minutes. Rinse with cool water.
  12. A package of rice noodles for pho.
     
    Cooked rice noodles for pho.
     
  13. You can remove the chicken breast and shred the chicken now if you would like.
  14. Cooked and shredded chicken.
     
  15. You are now ready to assemble your pho noodles and pour the pho broth on top.

  16. Green onions in a colander.
     
    Green onions, sliced on a cutting board.
     
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Optional:

  • For beef, you can use packaged ready to eat meatballs. You just toss them into the noodles and the hot broth will heat the noodles.

  • Typically you eat bean sprouts and mint into your pho dish

  • Sriracha and Hoisin Sauce into your pho or as dipping for your chicken or meatballs

  • Squeeze a lemon wedge for your pho

  • Garnish bowl of pho with green onions and white onions.

Enjoy! No added MSG or anything in this homemade version.

Homemade Vietnamese pho on a table, ready to eat.
 
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Diamond Post Medal for All Time! 1,298 Posts
December 23, 2018

If you have an Instant Pot or Pressure Cooker, you can easily make pho right at home - perfect for our current winter weather.

Instant Pot Chicken Pho in pan

Comment Pin it! Was this helpful? Yes
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