Chicken Pho

I absolutely love Pho! It has become my favorite soup.

I posted a recipe for Shrimp Pho not too long ago and it’s the same thing just a few different steps. I decided to post the chicken version because the pictures turned out so much better this time around.

Ingredients

• Chicken
• 4 Cups of Stock ( from the chicken after boiling)
• Coconut Oil
• 2 Cups water
• 1 T. Vinegar
• 1/2 Cup Fish Sauce or Oyster Sauce
• 1/2 of an Onion
• 2 Cloves Garlic
• 1/2 Cup Chopped Celery plus one stick
• Salt and Pepper
• 1 1/2 tsp. Fresh Grated Ginger
• 1 Jalapeno
• Bean Sprouts
• Green Onions
• Thai Hot Sauce
• Lime Wedges
• Fresh Basil
• Rice noodles or Bahn Pho

What to do

Boil the chicken with the celery stick, some of the onion, garlic, and salt and pepper. When the chicken is completely cooked set the chicken and broth aside in a bowl. In a large pot heat the coconut oil and lightly brown the remainder of the onion. Remove the chicken from the broth, set broth aside and chop/shred chicken to desired size. Add the garlic and celery to onion and cook until garlic is fragrant. Add the chopped chicken to the onion mixture and continue cooking. When the chicken is lightly browned add the stock that you set aside from the boiled chicken, water, vinegar,  oyster sauce, and grated ginger. Add more salt and pepper if needed. Bring to a boil and then reduce the heat to simmer for 30 to 45 minutes. Just before preparing the noodles add half of the green onions to the soup and continue simmering.

Prepare the Bahn Pho (Rice Noodles)

Place the Bahn Pho in a bowl and boil just enough water to cover them completely. Pour the boiling water over the noodles. Let them sit for 10 minutes and drain well. After they are drained place them on a cutting board and cut them in half.

Add the noodles to the soup and serve!

Garnish With

• Lime Wedges
• Jalapeno Slices
• Green Onion
• Fresh Basil
• Bean Sprouts
• Thai Hot Sauce