Chicken Pho Recipe (Japanese-inspired Vietnamese Rice Noodle Soup) | Cooking with Dog

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.

Rinse the chicken wings with water and wipe off the moisture.

Cut between the joints with a kitchen knife to detach the tip of the chicken wings.

Make a cut along the bones in the wings and separate the joints at the ends.

Place the chicken wings in boiling water and lightly stir with kitchen chopsticks.

When the surface of the chicken wings turns white, remove them and place onto a tray.

Remove any blood or stains on the meat with a paper towel.

Put 800 ml (3.38 cups) of water in a pot and add the prepared chicken wings.

Add ginger slices, garlic cloves, coriander roots, onion slices, and dashi kombu seaweed to the pot.

Add the chicken thigh and sake to the pot.

Add a small amount of granulated chicken stock powder to the pot.

Heat the pot on medium heat without covering it.

When it reaches a full boil, remove the foam with a mesh strainer.

Simmer for 7 to 8 minutes on low heat, then remove the chicken thigh and kombu seaweed.

With the skin facing up, place the chicken thigh into a bowl, cover it with the kombu, and wrap the bowl with plastic wrap.

Simmer the broth for 10 more minutes, removing foam frequently.

Remove the chicken wings and aromatic vegetables, and place them onto a strainer over a bowl.

Return the strained broth in the bowl to the pot.

Slice the cooled chicken thigh into bite-size strips.

Season the broth with nuoc mam and salt.

Place the rice noodles into boiling water and lightly loosen them up.

Cook the noodles for about 5 minutes.

Strain the noodles and hit the strainer against a kitchen towel to remove excess water.

Place the noodles into a bowl and arrange them with chopsticks.

Add red onion, fresh wakame seaweed, moyashi bean sprouts, and coriander leaf tips on top of the noodles.

Arrange the sliced chicken thigh on top of the noodles.

Pour over the piping hot soup.

Top with chopped spring onion leaves, garnish with lemon or lime wedge, and sprinkle with black pepper.

Drizzle on hot chili sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens