Pho (pronounced “fuh“) is a light and fragrant noodle soup that hails from northern Vietnam. Made with beef (bo) or chicken (ga), locals traditionally enjoy steaming bowls of pho garnished with fresh herbs for breakfast but in my opinion, any time is a good time for pho! The authentic recipe involves making the beef or chicken stock from scratch but I’m sharing my recipe for speedy pho today for a quick and healthy meal.
Serves 4 Preparation time: 10 minutes Cooking time: 25 minutes
- 2 cups water
- 2cm piece of fresh ginger, peeled and finely sliced
- 2 garlic cloves, crushed
- 2 star anise
- 1 tbs soy sauce
- 1 tbs fish sauce
- 2 chicken breast fillets, thickly sliced diagonally
- 1L chicken stock
- 150g flat rice noodles
- Boiling water
- 100g bean shoots
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2 spring onions, thinly sliced
- 1 red chilli, sliced (to serve)
- 2 tbs crisp fried shallots (optional)
1. In a large saucepan, combine water, ginger, garlic slices, star anise, soy sauce and fish sauce. Bring to the boil over high heat. Once it starts to boil, reduce the heat to low.
2. Add chicken slices and simmer for 10-15 minutes until cooked. Remove chicken from poaching liquid and set aside on a plate to cool slightly. Shred when cooled.
3. Remove ginger and star anise from poaching liquid and discard. Add chicken stock to poaching liquid, and return to simmer.
4. Place noodles in a large heatproof bowl and cover with boiling water. Stand for 5 minutes then drain.
5. Divide noodles between serving bowls. Top with chicken, and ladle stock mixture into bowls. Garnish with bean shoots, mint, coriander, spring onion, chilli and fried shallots (if using).
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