Vietnamese Chicken Pho - Marion's Kitchen

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is a basic substitute.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians, while pork is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions are more affordable.

Dry-roast the onion and ginger in a frying pan over high heat until the onion starts to blacken and the ginger is fragrant.

Add the cinnamon stick and star anise and cook for a further minute until fragrant.

Place the chicken in a large pot and cover with water.

Add the onion, ginger, spices, salt, and fish sauce, then bring to a gentle simmer.

Scoop out and discard any foamy scum that rises to the surface, then reduce the heat to low and gently simmer for one hour.

Remove the chicken from the broth and place on a cutting board. Test if the chicken is cooked by inserting a skewer into the thigh; the juices should run clear.

If not, place the chicken back into the simmering broth and cook for another 15 minutes.

When the chicken is cooked, slice the meat and discard the bones. Set aside until ready to serve.

Strain the broth and pour it back into a clean saucepan over medium-high heat.

Taste and season with extra salt and fish sauce as needed.

Cook the noodles in boiling water until tender and divide among serving bowls.

Top with the chicken meat and slices of onion, ladle over the hot broth, and add spring onion and bean shoots.

Serve with basil leaves, lime wedges, and chilli slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens