Pho has been sweeping the US for the last couple of years and it might be the most photographed food on Instagram. What is great about pho is that you really can make it however you would like because it is extremely versatile. I was taught some great Pho recipes when traveling through Vietnam with some tips and tricks along the way! Unfortunately it is near impossible to make it as good as the real thing you'd get in Vietnam, especially when you want something quick... however this recipe is still great and will satisfy that craving!
2-4clovesgarlic - lightly crushedI always extra garlic. I will add 2 full crushed to make broth, which I remove and also 2 minced into broth.
2whole clovesDo double cloves or star anise and don't buy the other if tight on cash
2wholestar aniseDo double cloves or star anise and don't buy the other if tight on cash
3tbspfish sauceSee fish sauce substitutes in body of article
1tbspcoriander seed See body of article for substitute
1cinnamon stick broken in halfoptional, skip if tight on cash and don't have
1tbspsesame oilsub olive oil
1handfulthai basilSub regular basil if needed.
1handfulcilantroI don't like cilantro so I leave this out...
1/2limecut into wedges
salt & pepper to taste
1fried or soft boiled egg
Sriracha to taste
1/2jalapeno thinly sliced
Heat oil in a large soup pot to medium-high heat.
Peel and cut ginger into 2-3 pieces. Cut off 3-4 inch white stems of green onion to use now, save the rest for later. Add both to pot and press/crush both to express juices. Add quartered white/yellow onion. Cook 2 more minutes.
Add in star anise, cinnamon stick, clover and coriander seeds and cook for 2-3 more minutes. Then add in broth, fish sauce and garlic and bring to a boil then reduce heat to low. Season with salt & pepper to taste.
Add in chicken. If using chicken breast then cut it in half to help shorten cooking time. Cook chicken for 5-8 minutes. Broth will Simmer for a total of 25 minutes. After the 25 minutes remove onions, ginger and spices from the broth before serving.
Cut chicken into thin slices or tear it. If chicken is not fully cooked you can add it back into broth at the end of simmering for the last 1-3 minutes to finish cooking.If soft boiling an egg cook it in broth for 5-7 minutes.
Cook the rice noodles according to package directions.
Prep toppings & garnish. Cut/trim lime, basil, green onions, mushrooms, bean sprouts, cilantro, peppers and mint.
Divide noodles between bowls & top with chicken. Ladle hot broth over noodles & chicken. Finish by adding your favorite toppings and garnish.