Pho is a popular street food and perhaps the simplest of soups and an utterly flavorful dish served commonly in all households in Vietnam.

Vietnamese Chicken Pho ( to be pronounced as Fuh), essentially called Pho Ga translates into rice noodles with chicken in a fragrant and delicious broth. Pho literally means Rice noodles and Ga is for chicken. This aromatic noodle soup originated in Hanoi and is a milder form of the traditional beef Pho. Quite easily the epitome of Vietnamese cuisine and named the national dish of the country, this aromatic soup originated in Hanoi and is a milder form of the traditional beef Pho.

Traditionally Pho Bo, is where the broth is made with beef with an addition of bean sprouts, rice noodles, mixed herbs and lemon juice. The broth is prepared separately and includes whole spices such as star anise, fennel and ginger as flavourings. This makes up for a hearty and healthy one bowl meal that is bursting with flavours.

I recently sampled a delectable Pho, here in Toronto at a small unassuming eatery, Pho Ok, close to home that serves up a neat Viet fare amongst other varieties of Cha Goi (spring rolls), Bi Cuon (fresh rolls ) and various delicacies of Pho.

Bowled over with the simplicity of flavours and ingredients I decided to recreate this Vietnamese favorite in my kitchen. Now the classic broth consists of beef broth made with beef bones and meat, however I choose to go ahead with a Pho Ga ( Soup with Noodles and Chicken).

The following recipe is an inspiration from www.recipetineats

What is a Pho?

• Pho is a Vietnamese soup consisting of bone broth (usually made with beef bones) or chicken as in this recipe. It also consists of rice noodles, pieces of meat and usually garnished with fresh herbs, chili’s, thai basil and lemon juice.

How is Pho pronounced?

• To be pronounced as “Fuh” and not “FO”

How is Pho Served?

Pho is usually served in a soup bowl, wherein the noodles are first added to the bowl followed by the broth and then the meat of choice (Beef,Chicken or Pork) with further additions of bean sprouts, carrots, bok choy and lastly garnished with an assortment of mixed herbs such as Coriander, thai basil and condiments like hoisin sauce, sriracha and chillies pair well.

Key Ingredients For Pho

• Chicken: I have used boneless chicken pieces for the the soup and some chicken bones to make the broth. Do feel free to use a whole chicken to make the broth and then shred the chicken for the Pho, if you like. Do note that if you are using a whole chicken, it should be cleaned well before using.
• Spices: Fennel, Cinnamon and Star Anise and lots of fresh Coriander
• Thai Basil
• Onions & Ginger
• Fish Sauce
• Noodles: Traditionally flat rice noodles are used, I have substituted this with some fresh egg noodles

For The Garnish:

• Fresh Coriander
• Thai basil
• Bean Sprouts
• Green or Red Chilies
• Spring Onions
• Lemon Juice

Variations For The Garnish:

• Spring Onions
• Mung Beans
• Shredded carrots
• Bok Choy
• Chinese cabbage

So Healthy & Delicious Right?

Hearty and wholesome with the goodness of protein rich bone broth that works wonders for your immunity, digestion and bone health too.Add to this a medley of fresh vegetables and herbs and spice and this bowl will chase those winter blues away!

Recipe For Chicken Pho

The following recipe is an inspiration from www.recipetineats

Ingredients:

• 500 grams Chicken bones (for broth)
• 400 grams Chicken (boneless pieces for Pho)
• 1 tbsp Sesame Oil
• Ginger ,1 inch (sliced)
• 1 Onion (finely chopped)
• 2 tbsp fish sauce
• 3 whole star anise
• 1 cinnamon stick
• 1/2 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1/4 tsp black peppercorns
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp pepper
• Fresh egg Noodles 400 grams

For The Garnish:

• 1 cup Bean sprouts
• 1/2 cup Fresh Coriander or Cilantro
• 1/4 cup Thai Basil
• 2-3 green or red chilies (chopped)
• 1 lemon
• Sriracha sauce

Directions:

1. In a small saucepan add some of the sesame oil and saute the onion and ginger for a minute and keep it aside.
2. In another pot add the chicken bones and cover with sufficient water to cover the chicken. Add the sauteed onions and ginger to this along with all the whole spices and salt. Bring to a boil and then simmer on low heat for about 45 minutes. discard any scum that surfaces. Cool and strain the broth and add in the fish sauce and season with salt and pepper
3. Cut the boneless pieces of chicken into bite sized pieces and flatten them with a meat hammer. Heat a frying pan, add some oil and saute the chicken till well browned. Remove and keep this aside.
4. Cook the noodles according to the packet directions and strain and keep aside.
5. To assemble: Add the cooked noodles to a bowl. Top with the chicken. Pour the broth over this and top with bean sprouts, fresh thai basil and coriander.
6. Garnish with the chilies.
7. Add some lemon juice and Sriracha sauce.
8. Serve hot.

It’s getting fairly cold here in Toronto and nothing warms the soul quite like a bowlful of piping hot Pho. This has now become a dinnertime favorite and most often I keep a batch of chicken stock ready to go.This is so soul satisfying and the noodles ever so satiating!

Be sure to use fresh ingredients wherever possible as they add a burst of flavour and go ahead and make up that batch of chicken stock! Trust me it’s worth the effort, I promise!