What is Pho?!? Pho is a Vietnamese noodle soup that is chocked full of flavor and fresh ingredients. Most people will pronounce it phonetically, which is wrong. It is pronounced like the beginning of the word fun, fuh equals pho. Much like a bowl of chicken noodle soup is the American standard cure-all, Pho is the Asian equivalent. It is pretty hard not to see why. Ginger and garlic are great for your circulatory system which will boost your immunity and the chili oil and chilies help raise your blood pressure and clear your nasal passages. It is a bowl full of goodness.

The best thing about Pho is everyone can individualize the main batch to make a bowl perfect for their tastes. The way the protein is incorporated in this version makes it perfect for a dinner party where a vegetarian or two may be in attendance. By simply swapping the chicken stock for veggie and leaving the chicken with the garnishes, everyone can be happy at dinner.

Chicken Pho

Chicken Marinade:

1 Lb. of boneless, skinless chicken breasts.

2 Tbsp. Hoisin Sauce

1 Tbsp. Soy Sauce

4 Green Onions, white and light green only reserve the dark green

1 Tsp Sambal

1 Tsp Red Wine Vinegar

2 Tsp Ginger, grated

Pho Base:

4 Gloves of Garlic, Minced

2 3-inch Pieces of Lemon Grass

2 Green Onions, white and light green portions only

1 Carrot, sliced ¼ inch thick on bias

1-inch Piece of ginger, thinly sliced on bias

½ of Yellow Onion, thinly sliced

1 Cup of dried Mushrooms, oyster or shitake work best

1 Tsp of Five spice

2 Tsp of Fish Sauce

1 Tbsp. Soy Sauce

5- 6 cups of Chicken stock.

Garnish and Assembly:

1 pkg of Rice Vermicelli or glass noodle, prepared according to package

2 Jalapenos, thinly sliced

½ Cup of Cilantro Leaves, washed and stemmed

2 Limes, cut into 8 wedges each

1 Tbsp. of Korean Red Chili Flakes

¼ Cup of Chili Oil

6 Green Onions, Dark green portions sliced on a bias.

Procedure:

1. Preheat the oven to 375 F.
2. Chicken: Cut the breast pieces into chicken tender sized portions, 1 inch wide by 2 to 3 inches long. Combine the marinade ingredients in a large bowl and place the cut chicken pieces in the marinade and toss to coat. Set aside to marinate for 30 minutes at room temperature or 2 hours in the fridge.
3. Once the chicken has marinated for the desired time, place the pieces on a baking rack on a sheet pan and bake in the oven for 15 to 20 minutes, or until the chicken is cooked through. Halfway through the cooking time, flip the chicken pieces over to promote an even cooking and browning.
4. Remove from the oven once done and place to the side to cool.

1. For the Pho Base: In a large pot over medium heat, sweat the aromatics; onion, garlic, green onion, lemongrass, ginger, and carrots. Only cook this mixture for about 5 minutes, or until everything is fragrant and translucent.
2. Stir in the five spice and cook an additional minute, or until fragrant. Deglaze the mixture with the stock. Add the fish sauce and soy sauce. Bring to a simmer.
3. Once the base begins to simmer, incorporate the dried mushrooms. Allow the mixture to simmer with the mushrooms. This action will rehydrate the mushrooms and impart their flavor to the broth. Simmer the base for about 20 minutes, or until the mushrooms and carrots are cooked through and the broth is flavorful.
4. Prepare all the garnish ingredients to the recipe directions listed. Place each in small serving dishes so that guests may add whichever they choose.
5. Slice the cooled chicken and begin assembling bowls. Begin by placing the prepared glass noodles in the bottom of the bowl, about ½ cup of noodles. Ladle some of the piping hot broth over the noodles; be sure to get some of the mushrooms and other vegetables in each serving. Fan some of the sliced chicken across one side of the bowl. The remaining toppings are at each guests discretion, but it is Pho-nomenal with a little bit of everything. Be bold and daring, try something new.