Easy Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe! I was very nervous about trying this recipe because I’ve seen so many recipes and video’s on making Vietnamese Pho that I was totally overwhelmed and I put off making it for years lol! But, to my surprise this recipe was very simple and I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you just need to have beef and beef bones to make Beef Pho and it takes more time to cook. We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and 8 yr old son said that this Pho tastes better then any restaurant we’ve ever eaten it at. I made this Pho for lunch yesterday and my boys were already asking me to make it again next week, So I hope you all love it just as much as we did!

Easy Authentic Vietnamese Chicken Pho {Makes a big pot}:

Ingredeints:

For the Pho Soup:

  • 3 Large Onions (Peeled, cut in halves)
  • 1 5-6 inch long Ginger (Peeled, cut into quarter sized slices)
  • 1/2 Jar Cot Pho Bo brand Beef Flavored Pho Soup Base (Pictured below, Yes even for Chicken Pho I used Beef Soup Soup Base per my friend’s suggestion, it makes Pho more flavorful then the Chicken Soup Base)
  • Organic Cage Free Chicken (Mine was 6 LBS)
  • Water ( I did 32 Cups in a large 16 Quart pot)
  • Salt
  • Sugar
  • Rice Noodles (Make sure the package says “Pho” on it. There are wide flat rice noodles, or thin noodles. I got both and we loved both.

Pho Soup Base and Pho Rice Noodles can be purchased at International Stores, or Vietnamese Stores (for my local friends in Charlotte, I purchased these ingredients at Super G Mart)

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53073A13-5EFE-4E6D-B465-707FE384810D

89EEA1D6-CD1A-422E-9366-4D09FEBCD4EA

For the Toppings/Garnish:

  • 4 Limes
  • 1 Bunch of Cilantro
  • 2 Jalapeno Peppers
  • Bean Sprouts
  • Scallions
  • Thai Basil
  • Hoisin Sauce or Hot Sauce (Optional, I don’t use it)

9F8906D3-8925-4FE1-954C-AD864F309520

Directions:

  1. Peel the onions and cut them in halves. Peel the ginger and cut into quarter size slices. Put foil on a baking sheet, and spray the baking sheet with oil and put onion and ginger on it.B8031C4F-06AB-4C1A-892B-D08450D43A19
  2. Put the Onion/Ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to get a sweet taste.4B943D73-80B1-403C-9E83-D2C00B4DFCC7
  3. Boil water in a pot. This will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let in boil for 3-5 minutes. If using beef with beef bone instead of chicken, let it boil 5-7 minutes. This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and rinse/clean again with regular water.
  4. Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups). Add the chicken into the pot. Then add Pho Seasoning. I used half a jar of seasoning for my Pho and 1 filter bag of spices. (The seasoning is a pasty texture and has 2 filter bags of spices included in the jar.) Add Salt to taste, I added 2 tsp. Add Sugar to taste, I added 4 tsp. Add the baked onion and ginger.09F8F1B3-FDC8-47EF-8B4F-02D7A6300962
  5. Let it cook on a light boil (Low-Med heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 40 minutes. If you are using beef, it will take 2.5 -3 hrs to cook.FFD05E10-A2CC-4222-8492-FE64A4058B5A
  6. In the last 15 minutes of cook time, soak your Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the rice noodles. When the water comes to a boil, throw in the rice noodles and cook until just tender. About 40-50 seconds for the thin noodles(green pack) and about 3-4 minutes for thick wide noodles (blue pack)! Then run under cold water in a strainer. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your soup!EC051D16-2CCB-4D0E-BFC3-161752ACA9BA
  7. When the chicken is soft enough take it out and turn off the stove. I discard the spice filter packet at this time too. Some people discard the onion/ginger but I like to keep the onion/ginger in the pot for flavor but don’t serve it. My husband liked the onion and added some to his bowl. Cut the chicken up into small strips.11D8F579-F347-4910-BF09-BC4CB1C2346F
  8. To serve, put noodles and chicken into bowls. Pour the Pho broth over the noodles/chicken. Serve with a plate of toppings on the side. Limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts. EAAEEE8E-591E-491C-B46B-FC9C8A155DFB9F8906D3-8925-4FE1-954C-AD864F309520
  9. Everyone can make their own bowl according to their preferences. I like to squeeze 2 lime quarters into my bowl, add some scallions, cilantro, 1 slice jalapeno pepper, and a handful of bean sprouts! Pho can be refrigerated in the pot overnight, just let it come to room temperature before putting in fridge and store the rice noodles separate or they will make the soup broth starchy. You can microwave the rice noodles and add heated up broth to serve the next day. When we ate it the next day, we didn’t microwave the rice noodles, just heated up the broth in a small pot and added noodles at the end because we had just enough for a bowl each.8DFCF639-4D51-471F-A6B7-BCC691491C1E

 

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