Homemade pho can be a weeknight dinner?
Yes, it’s possible with this recipe!
A few years ago, I’d never even heard of pho, let alone tasted it.
Emma Christensen
Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house.
Several months of gluten-free eating last year due to a health issue.
Meeting and becoming friends with Vietnamese cooking expert Andrea Nguyen.
Emma Christensen
This recipe is a great introduction to pho if you’ve never had it before.
And for pho addicts like myself, it’s a good one to have around when a pho-craving strikes.
And the other 1% isn’t all that interesting."
Emma Christensen
Again and again, Andrea underscores the idea thatphois not a fussy or difficult dish to make at home.
Really, if you’re free to boil water, you’re free to make pho.
The Broth Is the Basis
With pho, it’s really all about the broth.
Emma Christensen
Making a good pho broth will feel familiar to anyone who has ever made their ownchicken stockorbeef stock.
These extra ingredients give pho its seductive personality and trademark balance of sweet, salty, and savory flavors.
It’s exactly what it sounds like: a sauce made from fermented fish.
Emma Christensen
It has an intense flavor and super-pungent aroma, like concentrated anchovies.
You might be dubious about adding this to your food, but give it a chance!
Fish sauce adds a deep (and surprisingly non-fishy) flavor to foods.
Emma Christensen
Once added, it melts into the background.
Once the broth is simmering, all the real work is done!
Slurping is totally encouraged.
Emma Christensen
I felt that this also helped the broth hit the balanced flavor and lightness in a true pho broth.
Published by Ten Speed Press, an imprint of Penguin Random House LLC.
From Andrea:
“Great for pho beginners, this recipe is also terrific for cooks in a hurry.
Emma Christensen
Poaching the chicken in the broth adds savory depth.
Youll practice some fundamental pho techniques that you’ve got the option to apply elsewhere, too.
You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton.”
Emma Christensen
Smack with the flat side of a knife or meat mallet; set aside.
Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish.
Emma Christensen
Set the remaining cilantro sprigs aside.
Add the ginger and green onion sections.
Stir for about 30 seconds, until aromatic.
Emma Christensen
Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt.
Bring to a boil over high heat, then lower the heat to gently simmer.
Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain.
Emma Christensen
Let cool, then cut or shred into bite-size pieces.
Cover loosely to prevent drying.
Simple Tip!
Emma Christensen
The split pieces will quickly cook through.
Soak the rice noodles in hot water until pliable and opaque.
Drain, rinse, and set aside.
Emma Christensen
You should have about 4 cups.
Bring the strained broth to a boil over high heat.
Lift the noodles from the pot and divide between the 2 bowls.
Emma Christensen
[Emma’s note: I didn’t find it necessary to soften my noodles any further.
I just added them to the bowls and poured the hot broth over top.
However, dunking them in the broth would make them more flavorful!]
Emma Christensen
Taste and adjust the broths saltiness one last time.
Return the broth to a boil and ladle into the bowls.
Enjoy with any extras, if you like.
I thought it was plenty hot!]
