Vietnamese-Style Ginger Chicken Pho
Equipment
- Large pot
- Strainer
Ingredients
- 4 cups low-sodium chicken broth
- 3-inch piece fresh ginger, peeled and sliced
- 2 star anise pods
- 1 cinnamon stick
- 8 ounces rice vermicelli noodles
- 2 cups shredded rotisserie chicken
- 3 tablespoons fish sauce
- 4 green onions, sliced
- 1 cup fresh bean sprouts
- 1/2 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Combine the chicken broth, sliced ginger, star anise, and cinnamon stick in a large pot. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
- While the broth simmers, cook the rice vermicelli noodles in a separate pot according to package directions. Drain and set aside.
- Remove the ginger slices, star anise, and cinnamon stick from the broth with a strainer. Stir in the fish sauce and shredded rotisserie chicken. Heat the broth for 2 minutes until the chicken is warmed through.
- Divide the cooked noodles evenly among four bowls. Ladle the hot broth and chicken over the noodles.
- Top each bowl with sliced green onions, bean sprouts, and cilantro leaves. Serve with lime wedges on the side.
Notes
Simmer the spices just long enough to flavor the broth without making it bitter. Store any leftover broth and chicken together but keep the noodles separate so they stay firm when reheated. Add extra fish sauce at the table if you like a stronger savory note.
Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Strainer
Cuisine: Vietnamese
Equipment: Large pot, Strainer