Best Pho Ginger And Lime Soup Recipes

AUTHENTIC PHO

Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

Ingredients

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

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

Categories Mains Soup

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