This is a chicken pho but a beef pho can be made as well. The process is very similar. A few things differ such as cooking the beef in the hot broth. We do have a recipe and video for beef pho though. This soup is equally delicious and gives you a taste of Asian culture.
We make our pho up in about 30 minutes. You get fast once you do it a few times. It will take you a little longer at first. It is great served up on a winters day or a cool rainy day. Believe me, your family and friends will ask for more and beg for the recipe. It be served up with some garlic bread, a salad, and a nice cup of tea. Watch the video, give it a try, and as always, let us know what you think.
Place the onions and ginger slices on the burner of a stove and let them char. Set aside
Heat a pan over medium high heat, place in pepper corns, star anise, and the cinnamon stick. Heat until fragrant. Set aside.
Place the chicken into a pot, pour in water and bring to a boil. Skim the residue off the top.
Lower the heat and put the remaining broth ingredients into pot.
Allow to simmer, with cover, for about 25 minutes.
While the chicken is cooking, boil the rice noodles in a separate pot.
Blanch the bean sprouts and set aside
In the same pot, cook the noodles for 8 to 10 minutes until they are soft and tender. Set aside in prepared bowl.
Once the chicken is cooked, shred it and strain the broth to remove the onions, etc.
Place the broth back into the pot and let it simmer.
To Build the Pho:
Put the cooked noodles in a serving bowl. Top with chicken and bean sprouts.
Then chilies, basil, cilantro, spring onions, and pour the hot soup over it. Add a squeeze of lime.
Serve and enjoy.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.