Chicken Pho Soup Faux Recipes

Steps:

• Bring large pot of water to boil, then remove from heat.
• Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
• Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
• In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
• Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
• Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
• Remove the cheesecloth or tea infuser, discard ingredients inside.
• Add bean sprouts and shrimp and simmer for about 5 more minutes.
• Ladle the soup into the large serving bowl with the noodles.
• Add the green onions, cilantro and mint leaves to the serving bowl.
• Serve with fresh lime wedges.

Steps:

• Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
• While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
• While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
• Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
• Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
• While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
• After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
• Remove the chicken from the broth.
• Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
• Shred the chicken.
• Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
• Enjoy!

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Steps:

• Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
• Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
• Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
• Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.