Pho is in my top 5 favorite foods ever. I literally dream about this soup. It’s pronounced, fuh. Not fo or fa. The traditional preparation calls for simmering bones with herbs and spices for a long time. This is the quick and just as delicious version! The dish’s full name is pho ga (fuh-ga, see you got it!), meaning chicken pho. Sometimes it’s made with beef, pho bo, but I like this version better. This Vietnamese soup is perfect on a cool night and is hearty, aromatic and so delicious! The flavors are so unique and come together perfectly. I make the pho broth in bulk and freeze it in individual containers for easy one -person meals!
Ingredients
Method
- Season chicken with salt and pepper and bake at 350 degrees for 20-25 minutes until cooked through. Let rest for 10 minutes before slicing or shredding.
- Meanwhile, bring stock, fennel, coriander, anise, cardamom, cinnamon sticks, cloves, ginger and soy to a boil. Reduce heat and simmer on medium-low for 20 minutes. Strain spices and return stock to pot.
- Bring back to a boil and add rice noodles. Cook according to directions. If you’re making the stock in bulk to freeze, do not add noodles. Add them when you reheat the stock, right before eating.
- To serve, add equal portions of chicken, red onion and noodles to each bowl.
- Bring stock back to a boil and ladle into soup. Serve with all the garnishes on the side and let people add sprouts, scallions, basil, cilantro, limes and sriracha to their own tastes.
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