Best Pams Asian Chicken Noodle Bowl Pho Recipes

VIETNAMESE CHICKEN PHO SOUP (PHO GA)

Vietnamese Chicken Pho soup (Pho Ga) image

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.

Provided by Nagi

Number Of Ingredients 22

Ingredients

1 tbsp oil (, vegetable or canola (or other plain oil))
2 onions (, halved (skin on fine))
5cm/ 2" piece of ginger (, sliced 0.75cm / 1/3" thick (unpeeled))
2 litres / 2 quarts water
1.5 kg / 3 lb chicken thighs, bone in skin on ((Note 1))
1 small bunch coriander/cilantro ((Note 2))
5 star anise pods ((was short in photo & video!))
1 cinnamon stick
4 cloves
2 tsp fennel seeds
2 tsp coriander seeds
8 tsp fish sauce
6 tsp white sugar
3/4 tsp salt ((Cooking/kosher salt, or 1/2 tsp table salt))
360g / 13 oz dried rice noodles (, thin flat (or 600g fresh))
2 green onions stems (, finely sliced)
3 cups bean sprouts ((Note 3))
1 small bunch EACH Thai Basil, min, coriander/cilantro ((Note 4))
2 limes (, cut into 4 wedges)
Hoisin sauce
Sriracha
Red chillies (, finely sliced (optional))

Steps:

Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
Keep broth warm until ready to serve
Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
Place Toppings out on the table.
Reheat chicken (can briefly dunk in broth!).
Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

Nutrition Facts : Calories 501 kcal, Carbohydrate 87 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 1486 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)

Pam's Asian Chicken Noodle Bowl (Pho) image

This is my take on a quick, at home version of Pho. Some of my ingredients are non traditional, but it's my recipe, right? My husband's eyes light up when I hand him a giant bowl of this to enjoy and that's what counts.

Provided by Pamela Rappaport

Categories Other Main Dishes

Time 1h15m

Number Of Ingredients 19

Ingredients

FOR THE BROTH
2 boneless skinless chicken breasts, you can use other cuts if preferred
1 Tbsp better than bullion chicken flavor
1/2 white onion
1 tsp ground ginger in the tube, or fresh grated ginger
1 tsp ground lemongrass in the tube, or stalk fresh
1 Tbsp thai fish sauce
FOR THE BOWLS
1 pkg pho noodles, or substitute rice noodles or regular thin spaghetti
4 or 5 leaves napa cabbage, sliced across in 1 inch sections
1 c snow pea pods
1/2 c julienne or matchstick carrots
1 c fresh bean sprouts
2 c fresh baby spinach
GARNISHES
1 jalapeno sliced thin
1/2 bunch fresh cilantro, roughly chopped
thai red chili sauce or siracha sauce
1 fresh limes cut in wedges

Steps:

1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
8. Slice the chicken and place on top.
9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
10. Serve immediately with the garnishes.