Can you tell I grew up eating a lot of Asian food? From dim sum in San Francisco while visiting family to Sunday night suppers at Mr. Lee’s Vietnamese restaurant on the west side of town to “Sushi Saturdays” with Dad, it is no wonder this blog features countless Asian recipes.
Recently I was craving pho, a Vietnamese noodle soup. If you’ve never tried it you are missing out. It is by far one of the most flavorful and delicious dishes you will ever taste. The fantastic broth is traditionally made by simmering beef bones (bone marrow = flavor) with beef, onions, ginger and a variety of warm spices including cloves, cardamom and star anise.
My recipe below is a quick and easy weeknight version made with chicken instead of beef to cut down on fat and calories. If you don’t have rice noodles, you can serve this over soba or even whole wheat vermicelli. If you happen to have extra beef bones laying around, be my guest.
No fork this time…just slurp and enjoy! Don’t forget the sriracha.
Have you tried my
Faux Pho Soup?
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Ingredients
Instructions
- Prepare rice noodles according to package instructions and set aside.8 oz thin rice noodles
- Meanwhile, heat a large soup pot over medium-high heat and add sesame oil. Add ginger, garlic and sambal to the pan and cook for 30-60 seconds to release flavor.1 tablespoon sesame oil, 2 tablespoons ginger, 4 cloves garlic, 1 tablespoon sambal oelek
- Pour in chicken broth, soy sauce, fish sauce, rice vinegar, ground cloves, hoisin, mushrooms and scallions. Bring broth to a boil then add in whole chicken breasts. Reduce heat to medium low and gently poach the chicken about 15-20 minutes or until fully cooked.8 cups chicken broth, 2 tablespoons soy sauce, 2 tablespoons fish sauce, 2 tablespoons rice wine vinegar, 2 tablespoons hoisin sauce, 1 pinch ground cloves, 8 ounces shitake mushrooms, 4 scallions, 1 pound chicken breasts
- Remove cooked chicken from broth and let cool enough to handle. Shred chicken breasts and add back into the broth. Bring soup to boil and add in spinach. Stir until spinach wilts. Check for seasoning and add salt and pepper to taste.4 cup spinach, Salt and pepper to taste
- Divide rice noodles evenly between four bowls and top with 3 cups of soup in each bowl. Ladle chicken soup on top of noodles and garnish with plenty of toppings like fresh cilantro, bean sprouts and lime wedges.cilantro, bean sprouts, jalapeno slices, lime wedges, Sriracha and hoisin
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