Best Pho To Go Recipes

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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

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

PHO TO GO



Pho to Go image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 12

4 cups low-sodium chicken stock
2 tablespoons hoisin sauce
1/2 teaspoon fish sauce
2 cinnamon sticks
2 whole star anise
1 serving uncooked noodles of choice, such as ramen, glass or egg noodles
Shredded rotisserie chicken meat, for topping
Sliced shiitake mushrooms, for topping
Jalapenos slices, for topping
Bean sprouts, for topping,
Lime wedges, for topping
Fresh mint leaves, for topping

Steps:

  • Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot.
  • Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.
  • When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy!!

PHO RECIPE



Pho Recipe image

Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!

Provided by Sarah

Categories     Noodles and Pasta

Time 6h

Number Of Ingredients 24

2 3-inch (7 to 8 cm) pieces ginger, cut in half lengthwise ((no need to peel))
2 onions ((peeled))
5 pounds beef marrow or knuckle bones
2 pounds beef chuck ((cut into 2 pieces))
5 quarts water
2 scallions ((cut into 4-inch lengths))
1/3 cup fish sauce
2 ½ ounces rock sugar ((2 1/2 tablespoons granulated sugar))
8 star anise
6 cloves
1 cinnamon stick
1 black cardamom pod ((optional))
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 tablespoon salt
1 pound dried pho noodles
1/3 pound beef sirloin ((slightly frozen, then sliced paper-thin against the grain))
Sliced chili
Thinly sliced onion
Chopped scallions
Cilantro
Mung bean sprouts
Thai basil
Lime wedges

Steps:

  • Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
  • Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
  • Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
  • Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
  • Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
  • Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
  • To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

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

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

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