Pho-tastically comforting, Vietnamese Pho is an ultimate one pot meal. Light yet flavorful, this recipe makes the savory broth the star, which is key to making this easy recipe taste exactly like the restaurant version. All the flavors mingle together to make a wholesome, aromatic bowl of goodness and it just needs to be paired with the meat of your choice—and half the fun is in dressing it up.
Making your own authentic Vietnamese Pho at home isn’t as difficult as it seems. All you need is a few ingredients, a straightforward recipe, and a big stockpot. It’s a recipe that you can make big batches of; just heat it up and enjoy when the craving strikes.
Star tip: If you have some leftover pho broth, simply place it in a container and freeze it. The frozen stock adds depth to the new broth which makes it even more slurp-worthy!
Serves 8
Ingredients
- Broth:
- 3-5 cloves
- 3 star anise
- 1 tsp coriander seeds
- 1.5 litres of low sodium chicken stock
- 5-10 roasted whole black peppers
- 4 pieces of sliced ginger
- 2 slits of red chillies
- 12-15 garlic cloves
- 1 bunch of coriander roots
- 1 bunch of sliced spring onion
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- toppings:
- 2 chicken breasts
- A handful of rice stick noodles
- Garnish:
- Spring onion
- Jalapenos
- Mint leaves
- Basil leaves
- Bean sprouts
- Lemon
Steps:
- In an Accent Stainless Steel Stockpot, dry roast cloves, star anise, and coriander seeds for 2-3 minutes, until fragrant.
- Add in the chicken stock along with the black pepper, sliced ginger, slit red chillies, garlic, coriander roots, and spring onion.
- Let the stock simmer gently over a low flame for about 30 minutes. After 30 minutes, add the chicken breasts into the stock and let them cook in the stock for about 8-10 minutes.
- Remove the chicken breasts and strain the stock.
- Add the fish sauce and brown sugar to the strained stock.
- Cook the rice stick noodles in the stock until they are al-dente and strain them out.
- Shred the chicken and keep it aside.
- To construct the bowl of pho, place the cooked noodles in a bowl, top it up with steaming hot broth. Lay the shredded chicken on top, along with chopped spring onions, sliced jalapenos, mint leaves, basil leaves, bean sprouts, and a wedge of lemon.
For a comforting bowl of Vietnamese Pho, our Accent Stainless Steel Stockpot is fit for the job. With a large base, you’ll be able to make several batches of broth to keep for a few nights. Plus, our pot has elegant curves that are designed to keep boilovers at bay, while keeping your broth bubbling hot.