THIS CLASSIC VIETNAMESE SOUP IS ONE OF MY FAVORITES.
This one is perfect for lunch or dinner, tastes even better the next day, AND I have an option for all my vegetarian friends!
The key to this recipe is letting the spices roast and letting the herbs simmer to bring out all the lovely warm flavors.
In Vietnam, they cook the broth for hours if not overnight, I obviously wasn't about to do that, but I also didn't want to skimp on the flavors.
This recipe comes together easily and I promise it is bursting with all the flavors you love about Pho.
There are two versions of the recipe. One for vegetarians, and one for those who aren't. In both, I have also included a stovetop and Instant pot method.
Enjoy every slurp!
Yield/Servings: 4
Author: Riyana Rupani
Print
Vietnamese Chicken Pho
The delicious Vietnamese classic soup
PREPARATION TIME: 15 MIN COOKING TIME: 40 MIN TOTAL TIME: 55 MIN
INGREDIENTS
- 1 cinnamon sticks
- 3 whole cloves
- 2 star anise
- 2 tsp coriander seeds
- 1 large white onion sliced
- 2-inch piece of fresh ginger, peeled and halved
- 4 cups bone broth or chicken stock
- 3 cups of water
- 2 tablespoons fish sauce
- 500 grams of chicken breast or thigh
- Salt to taste
- Zucchini noodles, daikon noodles, shiritake noodles, or kelp noodles
Garnish (both)
- bean sprouts
- fresh basil (use Thai basil if you can find it)
- cilantro
- fresh mint
- Thinly sliced scallions (mostly green parts)
- Fresh chili
- wedges of lime
INSTRUCTIONS
Stovetop
- Warm a large heavy bottom pot or Dutch oven over medium heat. Add the cinnamon stick, cloves, star anise, and coriander seeds. Toast until fragrant, about 2 to 3 minutes.
- Add the onion, ginger, stock/broth, water, and fish sauce. Raise the heat to high and bring the mixture to a boil, then reduce the heat and allow to simmer for 15 minutes.
- Add the chicken, cover, and let cook till chicken is cooked through (about 10-15 minutes). Remove the chicken, shred, and set aside.
- In the meantime continue to simmer your soup for another 15 minutes (so total cook time is 30 minutes) to give the flavors time to develop.
- Once the broth is done cooking, you can choose to strain out the ginger and spices with a small metal sieve, or just be mindful while eating. Season it to taste with extra fish sauce or salt.
- Fill bowls with about 1.5 cups of zucchini noodles, shiritake noodles or kelp noodles (if using kelp noodles, soak them in cold water with 2 tsp of lemon juice for about 10 minutes and then rinse).
- Ladle the broth into your bowls, add shredded chicken, and all your fresh garnishes. Don’t forget a good squeeze of lime.
Instant Pot
- Turn your Instant Pot on to the saute function. Add the cinnamon stick, cloves, star anise, and coriander seeds. Toast until fragrant, about 2 to 3 minutes.
- Add the onion, ginger, stock/broth, water, and fish sauce and chicken.
- Give everything a good mix, close the pot and make sure the vent is turned to sealing. Press the meat/stew button. (It usually takes about 15-20 minutes).
- Once the cooking is complete, manually release the pressure and remove the chicken, shred, and set aside.
- Follow steps 5-7 from Stovetop method.
Yield/Servings: 4
Author: Riyana Rupani
Print
Vietnamese Vegetarian Pho
A delicious vegetarian version of the classic Vietnamese soup
PREPARATION TIME: 10 MIN COOKING TIME: 40 MIN TOTAL TIME: 50 MIN
INGREDIENTS
Soup
- 1 cinnamon sticks
- 3 whole cloves
- 2 star anise
- 2 tsp coriander seeds
- 1 large white onion sliced
- 2-inch piece of fresh ginger, peeled and halved
- 4 cups vegetable stock
- 3 cups of water
- 2 tablespoons vegetarian fish sauce or coconut aminos
- 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt to taste
- Zucchini noodles, daikon noodles, shiritake noodles, or kelp noodles
- 4 Soft or medium boiled egg
Garnish
- bean sprouts
- fresh basil (use Thai basil if you can find it)
- cilantro
- fresh mint
- Thinly sliced scallions (mostly green parts)
- Fresh chili
- wedges of lime
INSTRUCTIONS
Stovetop
- Warm a large heavy bottom pot or Dutch oven over medium heat. Add the cinnamon stick, cloves, star anise, and coriander seeds. Toast until fragrant, about 2 to 3 minutes.
- Add the onion, ginger, vegetable stock, water, and coconut aminos or vegetarian fish sauce. Raise the heat to high and bring the mixture to a boil, then reduce the heat to simmer. Simmer for 30 minutes to give the flavors time to develop.
- To prepare the shiitake mushrooms, warm the oil in a pan over medium heat. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, you can choose to strain out the ginger and spices with a small metal sieve, or just be mindful while eating. Season it to taste with extra coconut aminos or fish sauce or salt.
- Fill bowls with about 1.5 cups of zucchini noodles, shiritake noodles or kelp noodles (if using kelp noodles, soak them in cold water with 2 tsp of lemon juice for about 10 minutes and then rinse).
- Ladle the broth into your bowls, add mushrooms, and all your fresh garnishes. Don’t forget a good squeeze of lime. Top with soft/medium boiled egg cut in half
Instant Pot
- Set your Instant Pot to the saute function. Add the cinnamon stick, cloves, star anise, and coriander seeds. Toast until fragrant, about 2 to 3 minutes.
- Add the onion, ginger, vegetable stock, water, and coconut aminos or vegetarian fish sauce. Put your lid on, set the vent to sealing, and choose the soup/broth setting.
- Follow step 3 onwards from the Stovetop method.
