Chicken Pho

Total Time:
1 hr 55 min
20 min
1 hr
35 min

4 servings

  • Pickle:
  • 1 carrot, julienned
  • 1 Fresno chile, sliced
  • 1/2 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon sambal
  • Broth:
  • Canola oil, for pan
  • 4 cloves garlic, smashed
  • One 2-inch piece ginger
  • 4 scallions, chopped
  • 1 gallon chicken stock
  • 1/4 cup fish sauce
  • 3 whole star anise
  • 1 cinnamon stick
  • 3 boneless, skinless chicken breast halves
  • 1 cup sugar snap peas, julienned
  • 1/2 package rice stick noodles
  • 1/2 cup roasted salted peanuts, chopped
  • 1 bunch Thai basil
  • 2 cups mung bean sprouts
  • 1 lime, juiced
  • For the pickle: Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.

  • For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.

  • Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.

  • Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.

  • To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!

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