Vietnamese pho noodle soup runs in our kitchen like an overflowing spring river after a snow melt. Rarely do we ever go a whole week without pho and when my Mom is. Guess what I found a Paleo, Whole30 friendly, and most importantly, authentic Vietnamese chicken pho recipe that you can make in an Instant PotGet Beef Pho Recipe from Food Network. For the broth 2 beef shanks with meat on them about 2 14 pounds total. When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth I had forgotten how good it is I didnt. Pho boVietnamese beef noodle soupmay be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just. A simple method for making chicken pho in the pressure cooker. Contains no rice and is Paleo, Whole30, and GlutenFree. Make Easy Homemade Instant Pot Pho Ga Recipe Pressure Cooker Pho Ga this fragrant Vietnamese Chicken Noodle Soup warms the heart nourishes the soul. Vietnamese Chicken Noodle Soup Steamy Kitchen Recipes posted by Jaden on July 1. In this Vietnamese Chicken Pho Pho Ga recipe, youll learn how to make a home cooked, authentic Vietnamese chicken noodle soup. How to clean chicken for Chicken Pho. The quality of the chicken directly affects how your broth tastes. Look for organic, free range birds. Its worth the extra few dollars. To make the best tasting Chicken Pho, you must clean your chicken properly. The skin of raw chicken is full of extra guck, minuscule feathers, dirt, peeling skin and even powdery bone fragment. I know, its not appealing to write about or even read, but its the reality of raw poultry. All the stuff you dont clean off your chicken, goes right into your precious Pho Ga broth. Exfoliate the chickenTo clean the chicken, I exfoliate the skin with kosher salt. Kosher salt is large and grainy enough to give the chicken a good rubdown. Just take a handful of salt And rub all over the chicken. Rinse, and pat the chicken dry. Much better, right This extra step that only takes 2 minutes, ensures a clean chicken for a clean broth. Parboiling chicken also ensures a clean, clear Chicken Pho broth. Before actually making the pho ga broth, youll want to vigorously boil the chicken parts. Bring a potful of water to a boil. While the water is boiling, carve your chicken into parts drumsticks, thighs, breasts, wings and the body. Pickled Eggs With Beets. When the water comes to a hard, rolling boil, add the chicken parts. Return the pot to a rolling boil and keep the heat on high. Let boil vigorously for 5 minutes. Youll see grayish and white scum rise to the top of the pot. Keep watch on pot to make sure it doesnt boil overThis vigorous, hard boil cleans the chicken even further. That scum is not good eating After 5 minutes, drain the pot into a large colander to catch the chicken. Rinse the chicken with cold water. Quickly wash the pot, scrub the sides to get rid of any scum. Add the chicken back into the pot, and refill pot with clean water. Now, you can make your Chicken Pho broth Those two extra steps for cleaning chicken is not absolutely necessary, but it will give you the cleanest, best tasting Chicken Pho soup youll ever have. Secret to juicy, succulent chicken meat for eating. In this recipe, an entire chicken is used for making soup, and for slicing to serve with the Chicken Pho. The chicken is simmered for about 2 hours to make the broth. After 2 hours of cooking, the meat is dry, rubbery and tasteless. Instead, we will remove the chicken breasts or thighs if you prefer dark meat, about 2. Print. Course Main Course Cuisine Vietnamese Servings 6people. Author Jaden. For the Chicken Pho Broth. For the Chicken Pho Bowls. For the Table. 1poundbean sprouts. Thai basil. Asian sriracha chile sauceoptional. Hoisin sauceoptional. Make the Chicken Pho Broth. Place oven rack on upper 13 position. Turn oven on to broil low. Place ginger slices and roast for 1. Fill a 1. 2 quart, or larger, pot halfway with water. Bring to a boil. In the meantime, use the kosher salt to exfoliate the chicken, rubbing the salt all over the chicken to clean the skin. Rinse all of the salt off. Cut chicken into thighs, drumsticks, breasts, wings. When water is boiling, add the chicken pieces, including the 1 pound of wing tipsbones. Return water to hard boil and keep heat on high. Boil vigorously for 5 minutes. Drain water into sink, using a large colander to catch the chicken parts. Rinse each piece of chicken with cool water. Wash pot, scrubbing away any scum. Return chicken to pot, add in the roasted ginger and onion, add the coriander and cloves, and refill pot with clean water about 6 quarts. Bring water to boil over high heat, then turn the heat to low to keep a steady simmer. Use a skimmer to remove any scum that arises to the surface. Simmer for 2. 0 minutes, then remove the chicken breasts and thighs, and let cool for a few minutes. When cool enough to handle, remove and discard the skin. Remove the meat from the bone. Slice the meat and reserve for the bowls. Return the bones to the simmering broth. Continue to simmer broth for an additional 1 12 hours. While the broth is cooking, its a good time to prepare the noodles, and also the herbs for the table so you have everything ready. When broth is done, use tongs or spider to remove the chicken parts, onion, ginger and spices to discard. Strain the Chicken Pho broth in a sieve lined with cheesecloth. Return broth to the pot. Season broth with fish sauce and sugar. Taste, and adjust with additional, if needed. Turn the heat to low, to keep the soup hot. Soak the Noodles and Prepare for the Table. Soak the dried rice noodles in hot tap water for 1. Theyll soften just a bit, and become more opaque. Drain the noodles. In the meantime, bring a separate pot of water to a boil. Prepare the bean sprouts, basil, jalapeo, limes and sauces for the table. Assemble the Bowls. When youre ready to serve, prepare Pot of chicken pho broth on low heat, soup ladle nearby. Sliced chicken meat Hot boiling water for the noodles, soakeddrained noodles on counter, ready to cook. Have tongs and a small sieve or spider ready. Line up 6 large bowls Divide shaved onions, chopped green onion and cilantro leaves between the bowls. Herbssauces at the table. Youll cook the noodles in batches. One batch per bowl. The noodles only cook for 2. SECONDS. Any longer than that, the noodles will overcook and become gummy. Add a batch of noodles to the spider. Lower the spider into the boiling water for 2. Lift and shake off excess water. Add cooked noodle to a bowl. Repeat for remaining bowls. Ladle Chicken Pho broth and add sliced chicken pieces into each bowl. Serve immediately. Homemade Vietnamese Pho Recipe with Video. Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. Jump to the full Homemade Vietnamese Pho Recipe or watch our quick recipe video showing you how we make it. If youre sitting there and wondering what is pho, its a delicate and delicious Vietnamese noodle soup, made from beef bones, ginger, onions and lots of aromatic spices. Its nothing short of soup perfection. The way all the spices and flavors from star anise, cardamom, fennel seeds and cinnamon come together is incredible and the best part You can customize its encouraged that you add any and all the condiments you desire to make it your own. We make this at least once a month, always making sure there is leftover broth to freeze for another day. While it takes a bit of time, most of that is hands off, so lets get going towards amazing pho at home, shall we We love all the flavors of pho so much that weve even made Pho Inspired Grilled Chicken Wings marinaded in ginger, garlic, lime and fish sauce. Seven Secrets to Amazing Pho Soup at Home. The Best Bones for Making Pho. You cant make an awesome soup without awesome beef bones, right So, look for knuckle and leg bones that contain marrow. We buy beef knuckles from a local Asian market and find them to be pretty inexpensive. Its Best to Parboil and Rinse the Bones. When you simmer bones they release scum or impurities. If you dont get rid of this, youll be stuck with a cloudy broth. Not good. We like our soup to be as clear and clean as possible, so we add an extra step. Add the bones to a large stockpot, cover with cold water then bring to a boil. Boil for a few minutes then throw the water and bones into a strainer. Discard the water then rinse the bones to get rid of all the impurities. Also, make sure you give the pot a rinse, too there will be scum on the bottom and sides of the pot. You May Also Like Try our homemade vegetable broth which is hearty enough to enjoy alone as soup and works perfectly as a replacement to boxed stock in your favorite recipes. Charr The Onion and Ginger. To create that distinctive and deep flavor of great Pho, slide onion and a sizable piece of ginger under the broiler. Broil until well charred. Thats going to give you nice depth and color. Dont Forget the Spices and Toast Them. Even though were simmering the broth with spices for a few hours, we still like to give all the spices a quick toast before adding to the pot. To do this, throw them into a dry pan over medium heat, stay close and shake the pan a couple of times to make sure they toast. Youll know when theyre ready when you start to smell them. It only takes 2 3 minutes. Yellow Rock Sugar. Dont just use regular white sugar from your pantry. We know that buying yellow rock sugar seems pretty particular and were all left with the problem of what to do with it after making this pho, but heres the deal using plan old sugar sadly produces a sweet, flat broth, whereas the rock sugar rounds things out and brings everything together. Plus, youll need that leftover rock sugar for the next time you make this recipeUse Fish Sauce. Buy some. You really cant make pho soup or other Vietnamese recipes without it. Our fish sauce sits within arms reach of our stove. We use it in everything and absolutely will not make pho without it. Weve come to trust the Three Crabs brand of fish sauce, which you can buy online or in Asian markets. Update We have recently given Red Boat Fish Sauce 4. N a try and we prefer it over other ones we have tasted. We really like the clean fish flavor it has over other brands. Andrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic and allow price to guide you. Go for the mid high priced fish sauce which will run you 4 to 5. The Best Noodles and Condiments. You can buy fresh noodles at Asian markets, which is a nice treat, but dried rice noodles work perfectly as well. Even if you use fresh or dried, never cook the noodles in the broth. If you do this, the broth will become cloudy. So, cook them in another pot they only take a few minutes and add the cooked noodles to your bowl just before adding hot broth. As for condiments, were partial to Thai basil you can substitute regular basil if you need too, fresh mint, crispy bean sprouts, a teeny tiny splash of fish sauce and some Asian chili sauce. Some like to add hoisin sauce, but we rarely do it can take over the delicate deep flavor of the broth. Oh, and while its not a secret make sure you have some freezer space to store some of that extra broth for the best make ahead meal, ever YOU MAY ALSO LIKE This Orange Honey Teriyaki Chicken Recipe. Recipe updated, originally posted August 2. Since posting this in 2. Adam and Joanne. Homemade Vietnamese Pho Recipe with Video PREP 4. COOK 3hr 2. 0mins TOTAL 4hr 5mins. Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth weve just been extra tedious to share everything we know. Makes approximately 3 12 to 4 quarts of broth enough for 6 servingsYou Will Need. Broth. 5 to 6 pounds of beef knuckles or leg bones. Assembly. 1 pound small 18 inch wide dried or fresh banh pho noodles see note12 pound raw eye of round, sirloin or tri tip steak, thinly sliced across the grain see note14 cup thinly sliced onions see note14 cup chopped cilantro leaves. For the Table. Sprigs of fresh mint andor AsianThai basil. Bean sprouts. Thinly sliced red chilies such as Thai birdLime wedges. Fish sauce. Hoisin sauce. Directions. Make Broth. Add beef bones to a large pot that will hold at least 1. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam or scum will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water. Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 1. Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bagherb sachet or cheesecloth then tie with butchers twine to seal. Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 12 tablespoons of salt, a 14 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it. Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove. Assembly. Bring the broth to a gentle simmer over medium heat. If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 1. If you are using fresh, add to a colander then rinse with cold water. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 1.