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Introduction
Pho, the national dish of Vietnam, has a rich history dating back to the early 20th century. Originally a street food in Hanoi, this soul-warming soup has evolved over time, influenced by both French colonial presence and local culinary traditions. Our healthy version maintains the essence of this beloved dish while adapting it for the health-conscious diner. By using lean proteins and loading up on fresh herbs and vegetables, we've created a bowl that not only nourishes the body but also pays homage to the cultural significance of this iconic Vietnamese staple.
Ingredients
• 8 cups low-sodium chicken broth
• 1 medium onion, halved and thinly sliced
• 2-inch piece fresh ginger, peeled and thinly sliced
• 2 whole star anise
• 2 cinnamon sticks
• 2 cloves
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 pound boneless, skinless chicken breast, thinly sliced
• 2 cups fresh bean sprouts
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 2 limes, cut into wedges
• 2 jalapeño peppers, thinly sliced
• 2 green onions, thinly sliced
• Hoisin sauce, for serving
• Sriracha sauce, for serving
Step 1:
In a large pot, combine chicken broth, onion, ginger, star anise, cinnamon sticks, and cloves. Bring to a boil over high heat, then reduce heat and simmer for 20 minutes.
Step 2:
Strain the broth through a fine-mesh strainer and return it to the pot. Stir in fish sauce and brown sugar. Keep warm over low heat.
Step 3:
While the broth simmers, cook rice noodles according to package instructions. Drain and set aside.
Step 4:
Add sliced chicken to the simmering broth and cook for 3-5 minutes until just cooked through.
Step 5:
Divide cooked noodles among 4 large bowls. Ladle the hot broth and chicken over the noodles.
Step 6:
Top each bowl with bean sprouts, Thai basil, cilantro, mint, jalapeño slices, and green onions. Serve immediately with lime wedges, hoisin sauce, and Sriracha on the side.
Q: Can I make the broth in advance?
A: Yes, the broth can be made up to 3 days in advance and stored in the refrigerator. Reheat before serving.
Q: Is this recipe gluten-free?
A: Yes, but always check that your fish sauce and hoisin sauce are gluten-free, as some brands may contain gluten.
Q: How can I make this spicier?
A: Add more jalapeño slices or Sriracha sauce to taste. You can also include sliced Thai chili peppers for extra heat.
• For a vegetarian version, use vegetable broth and replace chicken with firm tofu or mushrooms.
• Choose low-sodium chicken broth to control the salt content of the dish.
• Fresh herbs are crucial for authentic flavor; if unavailable, use dried herbs at 1/3 the amount.
• Rice noodles can be substituted with zucchini noodles for a low-carb option.
• This recipe contains fish sauce, which is not suitable for vegetarians or those with fish allergies.
• Adjust the spice level by varying the amount of jalapeño peppers and Sriracha sauce.
Serve hot, allowing diners to customize their pho with herbs, sauces, and lime juice to taste.
Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat broth thoroughly before serving.
Prepare all garnishes while the broth is simmering to save time.
- Do not overcook the rice noodles; they should be slightly al dente.
- Slice the chicken as thinly as possible for quick and even cooking.
- Toast the spices briefly in a dry pan before adding to the broth for enhanced flavor.
For a beef pho, replace chicken with thinly sliced beef sirloin and use beef broth. For a vegetarian version, use vegetable broth and replace chicken with firm tofu or mushrooms.
Pair with a light Vietnamese beer like 333 or Saigon, or a crisp white wine such as Riesling.
Suitable for year-round consumption, but especially comforting in colder months.
Contains fish (fish sauce). May contain soy (check hoisin sauce ingredients). Gluten-free if using gluten-free sauces.
