RECIPE REBOOT! Cheater’s Pho – Vietnamese Chicken Noodle Soup

AmberDairy-Free, Main, Soup, Salad, Sides0 Comments

Welcome to my third #RecipeReboot video! What is a recipe reboot? It’s when I take a recipe from an old cooking video and I film a new one! All my old recipes are delicious but the video quality sucked, and it was just so darn awkward.

I love recreating some of my favorite restaurant dishes at home, and my Cheaters Pho is one of my favorites. This recipe takes the classic Pho (a popular Vietnamese chicken noodle soup) simple and easy to make so you can recreate it in the comfort of your own home. The soup is steaming hot, savory, and bursting with flavor, the noodles are silky, the chicken is tender, and all the fresh veggies add an amazing crunch and texture. It warms you to the core and its super filling. It’s the perfect weeknight dinner! I am telling you my family is obsessed with pho, and after you try it, you might be too!

Cheater's Pho - Vietnamese Chicken Noodle Soup
Broth (we double the broth, since we like a lot of broth)
  1. 2 quarts of organic chicken stock
  2. 2 Tablespoons fish sauce
  3. 2 bay leaves
  4. 2 star anise
  5. 5 cloves
  6. 1/4 teaspoon ground ginger
  7. 1/4 teaspoon coriander
  8. 1 onion, sliced into 1/4" half-rings
The "stuff" in the broth (amounts vary on your taste)
  1. Carrots, sliced into disks
  2. Cabbage, cut into bite-size pieces
  3. Broccoli, cut into bite-size pieces
  4. Store-bought organic rotisserie chicken, shredded into bite-sized pieces
  5. Rice stick noodles, or shirataki noodles (we've seen yam and tofu versions) for a low-carb option (prepare according to package instructions)
Optional toppings and condiments
  1. Fresh basil leaves
  2. Lime wedges
  3. Mung bean sprouts
  4. Sriracha sauce (try adding a little bit - it's so good!)
  1. Pour chicken broth into a pot, and add fish sauce, bay leaves ground ginger, coriander, and onion slices. Put the star-anise and cloves into a tea strainer or cheese cloth tied with twine and place it in the broth. Let it come to a boil, then simmer for at least 15 minutes. The longer it simmers, the more flavorful it will be. I like to simmer for about an hour.
  2. Put a bit of broccoli, cabbage, carrots, and chicken in the broth and let them cook until tender.
  3. Put some softened rice or yam noodles into a bowl, and ladle the broth into the bowl. Pick out some veggies and chicken to place on top. You can add fresh basil, mung bean sprouts, and a squeeze of lime if you wish. A little bit of Sriracha sauce is a must for me!
Cook With Amber

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