Vietnamese Pho (Chicken/Noodle Soup)
Authentic Vietnamese pho with a long-simmered ginger-and-scallion chicken broth, rice noodles, and a full array of fresh garnishes.
Ingredients
- 1 whole whole chicken (or 2 smaller ones)
- 1 piece fresh ginger root
- 4 whole scallions
- 1 whole onion
- 1 whole carrot
- 4 sprig fresh cilantro
- 1 lb rice stick noodles
- 0.3 cup fish sauce (nuoc mam)
- 1 cup water
- 2 tbsp lemon or lime juice
- 2 tbsp minced fresh ginger
- 4 clove garlic, minced
- 0 to taste fresh basil, bean sprouts, cucumber (julienned), lime wedges, cilantro, hot chiles
Instructions
- 1
Slowly cook the whole chicken with ginger, scallions, onion, carrot, and cilantro, covered with water. Simmer for at least 2 hours (ideally longer) until reduced by half.
- 2
Remove chicken; save worthwhile meat. Strain broth pressing all flavour through the sieve. Chill overnight to remove fat.
- 3
Make the dipping sauce: combine fish sauce, water, lemon/lime juice, minced ginger, garlic, and hot chiles to taste.
- 4
Cook rice noodles in broth until done, about 2–2.5 minutes.
- 5
Serve noodles and hot broth in large bowls, topped with shredded chicken.
- 6
Garnish with bean sprouts, fresh basil, julienned cucumber, lime wedges, cilantro, and vinegar-soaked raw onion rounds.
- 7
Each diner adds dipping sauce to taste.