Homemade Chicken Pho

Portland weather has been perfect the last few days but the rain is moving back in. When it rains I like to make soup. It warms up my kitchen and fills the house with a delicious smell. I think summer can be the best time for soup because you have so many fresh, local veggies at your disposal! And who doesn’t like a little sweat in the summer? It cools you off! I found this soup recipe months ago at EatLiveRun and couldn’t get the idea of making it out of my head. She claims it as the cure-all for colds and I could definitely see where it fits–I, however, still feel that udon is the cure-all–and that’s backed by…well, years of colds on my part. I don’t tend to get sick often, but when I do, Ktams knows I would love nothing more than a warm blanket, my computer, and some sniffle time over my favorite bowl of udon.

This Vietnamese-noodle-soup is quite delicious though and easy to make! The name of this recipe comes from one of my favorite one-liner movies, Superbad.

Image via MyPartyShirt.com


So, if you have no idea what in the heck I’m talking about, you can just ignore the title–as it’s simply my sad attempt at food humor.



Pho {Sho}
(Adapted from Eat Live Run)

Ingredients

  • 1 T sesame oil
  • 1 T ginger, minced
  • 2 cloves garlic, minced
  • 1 lb chicken breasts (boneless, skinless), sliced into bite-size strips
  • 2-3 baby bok choy, chopped
  • 1/4 t salt (and to taste)
  • Pepper, to taste
  • 5-6 c chicken broth (for homemade check this out)
  • 2 jalapenos, thinly sliced
  • 3 green onions, sliced
  • 2 T soy sauce
  • 1 T rice vinegar
  • 5 oz Chinese noodles (or rice noodles for GF version)
  • Sriracha (optional)
  • 1/4 c cilantro (optional)

 Method

In a large pot (I like to use my french oven), heat the sesame oil. Add in ginger and garlic and saute until fragrant (~30 seconds to a minute). Mix in the chicken and bok choy, season with salt and pepper, and cook until chicken is mostly white. Add in the broth, green onions, and jalapenos. Bring down to a simmer, and cook 15 minutes.
Within this time you should be able to cook the noodles. follow package instructions but pull them to strain a minute or two shy of when they’re done (Al dente). Drain the water and quickly submerge the noodles in icy water to stop the cooking process.
Back to the soup–add in the soy sauce and vinegar. Salt to taste. Fill serving bowls with a serving of noodles and top with soup. My suggestion is to keep the noodles and soup separate until you’re ready to eat as the longer the noodles are in the soup, the further they will cook. Rice noodles, especially, will breakdown and suck up all of the broth, ruining the pho (in my opinion). Top with cilantro and sriracha if desired. This dish serves 4-5, depending on appetite.

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