Warning: Another Chicken Soup Recipe!
After the last recipe, you would certainly not be expecting another chicken soup recipe. I usually would not have posted recipes in this sequence, but when I encounter an exciting experience I just cannot resist sharing it. Two weeks ago I had the wonderful opportunity to attend a Vietnamese Cooking Demonstration by the inspirational Rushina M. Ghildiyal – India’s pioneer food blogger and Indian food industry expert!
The blessing was two-fold: I met Rushina – an extremely passionate food aficionado who has carved her niche in the Indian food industry and learnt to make Pho – a dish I often crave after moving to India. Pho is a Vietnamese noodle soup consisting of broth, flat rice noodles, meat (primarily beef or chicken), and aromatic herbs. Pho is popular Vietnamese street food that made its way to the rest of the world, particularly America by the way of the Vietnam War.
Pho – was our weekly staple comfort food when we lived in the US. We lived 1 km away for a tiny Pho Shop that dished 
out aromatic and flavourful bowls of authentic Vietnamese Beef Pho each day. I have yet to come across a restaurant in India that makes anything but a mediocre Pho, so making it at home is my best bet. Rushina’s demonstration helped me understand the finer nuances of cooking Pho – the dry roasting of the star anise and oil-less scorching of the onion to create the deep, earthy bouquet and flavour characteristic of Pho.
This recipe solves the mystery to the elusive Pho making technique. So look more further and run to our kitchen to create a heart warming, mouth-watering and delicious Vietnamese delicacy for your family and friends!
Chicken Pho: Vietnamese Chicken Noodle Soup Recipe
Recipe Adapted from Rushina M. Ghildiyal’s Vietnamese Cooking Demonstration
Yield: 4 servings
Time: Active: 20 minutes Inactive: 1 hour
Ingredients:
Broth Ingredients:
3 inch cinnamon stick
3 star anise, whole
2 cloves, whole
1 teaspoon coriander seeds
2 inch piece fresh ginger, peeled and halved
1 large onion, peeled and halved
5 cups low sodium chicken stock
1 teaspoon fish sauce
1 teaspoon soy sauce
2 boneless, skinless chicken breasts
Final Soup Ingredients:
¼ cup fresh cilantro
¼ cup scallions, thinly sliced
flat rice noodles, cooked (Pad Thai Noodles)
1 lemon, cut into wedges
½ cup bean sprouts
¼ cup Thai basil
1 jalapeno, thinly sliced (See Note)
Asian chilli sauce such as Sirarcha (Optional) (See Note)
Notes:
- Cook the noodles as per the package instructions.
- I have never been to Vietnam, and all the Pho I’ve eaten is in Pho shops in the US. This has conditioned my palate to loving the addition of jalapenos and Sirarcha to a classic bowl of Pho. A classic Vietnamese preparation would use bird’s eye chilli instead.
Method:
- In a large non-stick pot, dry roast the cinnamon, star anise, cloves and coriander seeds over medium-low heat. Stir continuously to prevent burning.
- When you can smell the aroma of the spices, add the ginger and onion. Char on a low flame (without oil) until slightly blackened. (Since we are not using any oil, a good quality non-stick pot is very essential)
- Add the chicken stock, soy and fish sauce. Bring to a boil. Once it reaches a roiling boil reduce the heat to low, and simmer covered for 20 minutes.
- After 20 minutes add the chicken breasts to the broth and simmer, covered on low for another 10 minutes.
- Turn off the heat and remove the cooked chicken breast. Allow it to cool and then shred it.
- Let the broth sit off the heat undisturbed for another 30 minutes to 2 hours. This resting time allows the flavours to deepen. After the resting time drain the liquid discard all the solids.
- Once you are ready to serve heat up the broth. Once heated, turn off the heat and stir in the cilantro and scallions. Taste the broth and adjust – soy or fish sauce or salt.
- Divide among the 4 bowls the noodles and shredded chicken. Top each bowl with the hot broth.
- Serve piping hot alongside the garnishing of lemon wedges, bean sprouts, Thai basil, jalapenos, and chilli sauce. This allows everyone to garnish and season their soup to taste.
