All these ingredients can be easily found in any Asian supermarket. It might be present in your kitchen already if you are a spice and herbs fan.This recipe will serve two bowls of pho. You can increase the ingredients according to the no. of servings you want.
For the toppings: You can add these toppings as much as you like, with no measurements. These ingredients are not compulsory to add; you can skip any topping you don’t like and add whatever you prefer.
Start with chopping the gingers into slices, onions into two halves, and scallions into half an inch long pieces. Chop the green leafy part of the scallions for the toppings and only put the stem part in the broth.
Slightly sauté the spices without oil. Put cloves, star anise, coriander seeds in a pan and sauté until you get the aroma. This will help in bringing out the flavors. TIPS: If you have time, you can also char the onions and scallions for that authentic taste in the broth. Raw onions will also work for good taste.
Keep the chicken broth on high heat and bring it to a boil. Once it’s boiling, add the onions, scallions, ginger, star anise, coriander seeds, and cloves into the broth. Simmer the heat after adding all the mentioned ingredients.
Keep the dried rice noodles completely dipped in warm water to cook them. NOTE: I would prefer to cook the noodles according to the package instructions. Some rice noodles are required to boil in water to be cooked.
Add the boneless chicken pieces to the broth. Add the fish sauce. Cover with a lid and cook on simmer until the chicken is completely cooked.
Add salt and sugar/maple syrup to the broth. NOTE: Sugar will not make the broth sweet as salt and spices will balance out the sweetness. It is necessary for enhancing the sweet-savory flavors. TIPS: You can add water to the broth if it is too concentrated after this step. If the broth seems watery, you can skip adding water to dilute the taste.
Once the chicken seems firm and cooked enough, take the chicken pieces out of the broth and simmer and cook the broth for another 15-20 minutes.
Run the chicken under cold water to stop the cooking. Shred the chicken into bite-size pieces using a fork or your hands. Keep it aside for now.
Chop the jalapenos and the green herbs. You can add the basil and mint without having them chopped. Cut the lime into wedges. Do this in the meantime when the broth is simmered.
Take out the rice noodles when they become soft and opaque. Run them under cool water to avoid soggy noodles.
Remove the broth from the flame and strain out the pho broth in a different pan. NOTE: Throw out the solids from the broth as the chicken and broth absorb all the flavor, since it cannot be used for anything.
Add the noodles to the broth pan and cook until boiling on high heat for 5 minutes.
Transfer the broth and noodles into the bowls, add the shredded chicken to it, and top it with your favorite toppings.
There you have it, your easy chicken pho soup recipe . Ready to enjoy!