Vietnamese Pho
This classic Vietnamese dish is a comforting and flavorful noodle soup. The rich broth is made from chicken bones, vegetables, and herbs, and the noodles are topped with shredded chicken, cilantro, and mint.
Pho is a Vietnamese noodle soup that is believed to have originated in the early 20th century. The dish is made with a flavorful broth, rice noodles, and a variety of toppings, including chicken, beef, or tofu. Pho is a popular breakfast food in Vietnam, and it is also enjoyed as a lunch or dinner dish.
Vietnamese Pho Vietnamese Pho Vietnamese Pho Vietnamese Pho
Prep time: 15 | Cook time: 120 | Serves: 4
Ingredients
  • 1 pound chicken bones
  • 1 gallon water
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 package (8 ounces) rice noodles
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
Instructions
  1. In a large pot, combine the chicken bones, water, onion, carrots, and celery. Bring to a boil, then reduce heat and simmer for 2 hours, or until the broth is flavorful.
  2. Remove the chicken bones from the broth and discard. Add the chicken breasts to the broth and cook until cooked through.
  3. Remove the chicken breasts from the broth and shred them. Return the shredded chicken to the broth.
  4. Add the rice noodles to the broth and cook according to package directions.
  5. Serve the pho in bowls, topped with the cilantro and mint.
Why It Works
  • The long simmering time for the broth allows the flavors of the chicken bones, vegetables, and herbs to meld together.
  • Shredding the chicken breasts before returning them to the broth helps to distribute the flavor throughout the soup.
  • Adding the rice noodles at the end of the cooking process prevents them from becoming overcooked.
  • Garnishing the pho with cilantro and mint adds a fresh, herbaceous flavor to the dish.