Vietnamese Chicken Pho

How to Cook Recipes Vietnamese Chicken Pho using 9 ingredients and 7 steps

Vietnamese Chicken Pho - A few years ago, I'd never even heard of pho, let alone tasted it. Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house. Chicken Pho - called Pho Ga in Vietnamese - is the chicken version of Beef Pho, Vietnam's most famous food export. Chicken Pho is a refreshing and fragrant chicken noodle soup cooked in a delicious broth, topped by an abundance of fresh herbs. It is a hearty, simple and healthy meal that is full of vibrant flavours.

Instructions for stovetop, Instant Pot and pressure cooker.

What is Pho Ga (Vietnamese Chicken Noodle Soup) "Pho" means rice noodles and "ga" means chicken."Pho Ga" simply means chicken rice noodle soup.

You can cook Vietnamese Chicken Pho using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Vietnamese Chicken Pho

1. You need 1 packages Pho.
2. You need 2 Chicken breasts.
3. You need 1 bunch Bean sprouts.
4. Prepare 1 inch of ginger.
5. It's 1 Red onion (sliced).
6. Prepare 1 Red chilli (sliced).
7. It's 2 bunches Spring onions (chopped).
8. You need Chicken stock.
9. It's 1 tbsp Soya sauce.

Vietnamese Chicken Pho step by step

1. In a large pot, add water and put ginger and chicken stock in. Bring to boil and lower the heat to simmer..
2. In another pan, fry chicken breast until golden on each side..
3. Slice and shred the chicken up once done..
4. Prepare pho (see package for the instructions). Add into the pot and cook accordingly..
5. Add union, spring unions, red chilli into the pot before serving. Don't cook them too long..
6. When pho is well cooked, add shredded chicken and bean sprouts on top of the pho..
7. Add coriander for garnishment..

Vietnamese Chicken Pho - Turn oven on to broil (low). Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer. It's actually easier to make than beef pho: there are fewer ingredients involved and. In beef pho, I used a combination of coriander seeds, fennel seeds, star anise, and cinnamon, but in chicken pho, I used only coriander seeds and fennel seeds. The reason for the switch up is I didn't feel the star anise and cinnamon would pair well with the lighter flavor of chicken. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Thank you and good luck