Vietnamese Pho Soup with Chicken
4 servings
40 minutes
Pho with chicken is an exquisite representative of Vietnamese cuisine, rich in flavor and aromatic herbs. This soup originated during the French colonization, blending European and Asian culinary traditions. The broth is made from chicken meat with spices, while the thin rice noodles add tenderness to the dish. The brightness of flavor comes from fresh mint, lime, and spicy chili pepper that complement each other harmoniously. Fish sauce adds zest, and green onions complete the flavor composition. Pho is often consumed as a restorative dish that warms and nourishes the body. It is ideal for a morning or evening meal, providing pleasure and comfort. Each spoonful of this soup is a journey into the world of exotic flavors, allowing a touch of Vietnamese culture.
1
Boil chicken broth (breasts + drumsticks), adding half a chopped chili pepper, dill, parsley, cilantro, and peppercorns after boiling. Add soy sprouts 5-10 minutes before it's done.
- Chicken: 700 g
- Chili pepper: 1 piece
- Soybean sprouts: 1 g
2
Remove the skin from the cooked chicken and shred it into the broth.
- Chicken: 700 g
3
Boil the rice glass noodles separately according to the package instructions - it will take about 10 minutes. Add the noodles to the broth.
- Rice noodles: 100 g
4
Before serving, add fresh mint leaves, squeeze half a lime. For those who like it spicy - add a couple of slices of chili. Top with finely chopped green onions.
- Fresh mint: 0.5 bunch
- Lime: 0.5 piece
- Chili pepper: 1 piece
- Spring onion: 1 bunch
5
You can season it with fish sauce to taste.
- Fish sauce: 1 tablespoon
