Homemade pho with chicken, bok choy, mushrooms, cilantro, green onions, and bean sprouts
It's getting cold in Minneapolis.
Which means it's soup season!
One of my very favorites is pho (Vietnamese noodle soup, in case you're not familiar). I really love going out to get a huge bowl of it, and we live very near Eat Street, which is filled with super fast, super delicious Vietnamese restaurants. Unfortunately, being both a student and minimally employed means I don't get to eat out very often. So when I was having a pretty serious craving the other night, I decided to make pho myself.
Turns out, pho is extremely easy to make. It's really just broth, rice noodles, some kind of protein (I used chicken, but you could use beef, tofu, whatever), and veggies. Top it off with bean sprouts, chopped herbs like Thai basil and cilantro, and a squeeze of lime juice. A lot of people dress it up with hot sauce, but I'm a wimp when it comes to spicy.
Pho is so easy that posting a recipe is kind of silly, but I've never posted a recipe before, so let's give it a try:
8-10 cups chicken or veggie broth
2 chicken breasts, cut into 1-inch pieces
4 cups baby bok choy, rinsed and coarsely chopped if desired
1 cup mushrooms, sliced
6-8 oz flat rice noodles
2 cloves garlic, minced or grated
1-inch piece of fresh ginger, grated
1 tsp ground allspice
1 Tbs soy sauce
1 Tbs sesame oil
chopped cilantro
chopped green onions
bean sprouts
fresh lime
Heat broth until boiling, then add chicken pieces. Allow to boil until chicken pieces are cooked through.
Add baby bok choy and mushrooms. Allow to boil for a few minutes until they turn bright green.
Add rice noodles, garlic, ginger, allspice, soy sauce and sesame oil. Allow to boil for about five minutes, or until rice noodles are soft.
Serve and top with cilantro, green onions, bean sprouts, and a squeeze of lime.
One of my very favorites is pho (Vietnamese noodle soup, in case you're not familiar). I really love going out to get a huge bowl of it, and we live very near Eat Street, which is filled with super fast, super delicious Vietnamese restaurants. Unfortunately, being both a student and minimally employed means I don't get to eat out very often. So when I was having a pretty serious craving the other night, I decided to make pho myself.
Turns out, pho is extremely easy to make. It's really just broth, rice noodles, some kind of protein (I used chicken, but you could use beef, tofu, whatever), and veggies. Top it off with bean sprouts, chopped herbs like Thai basil and cilantro, and a squeeze of lime juice. A lot of people dress it up with hot sauce, but I'm a wimp when it comes to spicy.
Pho is so easy that posting a recipe is kind of silly, but I've never posted a recipe before, so let's give it a try:
8-10 cups chicken or veggie broth
2 chicken breasts, cut into 1-inch pieces
4 cups baby bok choy, rinsed and coarsely chopped if desired
1 cup mushrooms, sliced
6-8 oz flat rice noodles
2 cloves garlic, minced or grated
1-inch piece of fresh ginger, grated
1 tsp ground allspice
1 Tbs soy sauce
1 Tbs sesame oil
chopped cilantro
chopped green onions
bean sprouts
fresh lime
Heat broth until boiling, then add chicken pieces. Allow to boil until chicken pieces are cooked through.
Add baby bok choy and mushrooms. Allow to boil for a few minutes until they turn bright green.
Add rice noodles, garlic, ginger, allspice, soy sauce and sesame oil. Allow to boil for about five minutes, or until rice noodles are soft.
Serve and top with cilantro, green onions, bean sprouts, and a squeeze of lime.
2 comments:
There's no good pho in Cville, so one time we decided to go all out and make pho broth the "real" way. We boiled beef bones and simmered the broth for hours. Turned out well, but still didn't quite taste like the real thing! Your recipe sounds better.
I'll bet the house smelled good though.
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