Easy Vietnamese Pho Recipe
The Vietnamese Pho Recipe is a dish that captures the essence of Vietnamese cuisine. The recipe combines thin rice noodles with tender chicken and fragrant lemongrass, creating a harmonious blend of flavors.
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Servings: 8 Servings
Calories: 198 kcal
Equipment
- Large pot: Used for cooking the broth and noodles.
- Wok or large skillet: Used for sautéing the chicken and aromatics.
- Cutting board and knife: Used for preparing the ingredients.
- Small bowl: Used for combining the sauce ingredients.
- Ladle: Used for serving the broth and chicken.
- Tongs or slotted spoon: Used for handling the chicken and noodles.
- Serving bowls and utensils: Used for serving the dish.
Ingredients
- 1.5 pounds chicken breasts boneless skinless chicken breasts
- 8 ounces rice noodles dried
- 2 stalks lemongrass
- 1 onion
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 lime
- Fresh herbs for garnish (such as cilantro Thai basil, or mint
- Bean sprouts sliced cucumber, and lime wedges for serving
Instructions
Gather the Ingredients:
Prepare the Chicken and Noodles:
- a. Trim any excess fat from the chicken breasts and slice them into thin strips.
- b. Soak the dried rice noodles in warm water for about 20 minutes until they are soft and pliable. Drain and set aside.
Prepare the Lemongrass:
- a. Remove the tough outer layers of the lemongrass stalks.
- b. Cut off the root end and the upper green part, leaving about 6 inches of the tender white and light green stalk.
- c. Smash the lemongrass stalks with the back of a knife to release the flavors.
Chop the Onion and Garlic:
- a. Peel and chop the onion and garlic cloves. Set aside.
Sauté the Onion and Garlic:
- a. Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat.
- b. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Cook the Chicken:
- a. Add the sliced chicken to the pot and stir-fry until it is cooked through and no longer pink in the center. This should take about 5-7 minutes.
Prepare the Broth:
- a. Pour in the chicken broth and water.
- b. Add the smashed lemongrass stalks.
- c. Bring the mixture to a boil and let it simmer for about 10 minutes to allow the flavors to meld together.
Make the Sauce:
- a. In a small bowl, combine fish sauce, soy sauce, sugar, and black pepper.
- b. Stir until the sugar is dissolved.
Flavor the Broth:
- a. Remove the lemongrass stalks from the pot and discard them.
- b. Add the prepared sauce to the broth and stir well to incorporate the flavors.
- c. Squeeze the juice of one lime into the broth and give it a final stir.
Assemble and Serve:
- a. Divide the softened rice noodles among bowls.
- b. Ladle the hot broth with chicken over the noodles.
- c. Garnish each bowl with fresh herbs, such as cilantro, Thai basil, or mint.
- d. Add bean sprouts and sliced cucumber for extra freshness.
- e. Serve with lime wedges on the side for individual seasoning preferences.
Notes
Prep all the ingredients before starting to cook for smoother cooking process.
Soak the rice noodles in warm water while preparing other components to save time.
Use a sharp knife to slice the chicken thinly for quicker cooking.
Remove the lemongrass stalks before serving to avoid chewing on tough fibers.
Adjust the seasoning according to personal preference for a tailored flavor.
Add extra vegetables or herbs for added freshness and nutrition.
Nutrition
Calories: 198kcal | Carbohydrates: 4g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 796mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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