WINTER COMFORT: Vietnamese Chicken Pho Soup
Are you ready to kick off winter with some healthy recipes?
I love trying new food and I am really conscious about trying to eat healthy and seasonally.. so there’s something about discovering new and exciting flavours and creating a fusion with local ingredients
VIETNAMESE CHICKEN PHO NOODLE SOUP
Its the time of year when food takes on a whole new meaning and there is something so comforting about soups…
This healthy recipe is perfect for cold nights or when you’re feeling a little under the weather…perfect variation of ‘chicken soup’
Soup is filled with electrolytes, which helps the body maintain fluid balance and is also cooked with ginger which adds anti-inflammatory properties. The chicken broth and rice noodles are really great and offer a gluten-free option and when you add veggies, herbs and a squirt of lime juice, it’s a flavorful symphony of flavors!
10 cups rich chicken stock (ideally make your own by boiling up a chicken carcass and left over vegetables)
2 tablespoons Vietnamese fish sauce
2 star anise seeds (optional)
1 package (13 ounce size) Thai Rice sticks
1 1/2 cup bean sprouts
6 green onions
1/2 bunch coriander
2 cups shredded cooked chicken
1 cup basil leaves
2 jalapenos or 4 serrano chilies (to reduce the heat remove the end closest to the stem and the seeds and membrane)
Additional fish sauce
Sriracha or other Asian chili sauce
Bring chicken stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes.
In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain rice sticks. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop coriander.Shred the roast chicken. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange on serving platter.
Place platter on table with fish sauce and chili sauce. When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between bowls. Remove star anise from stock. Ladle hot stock over each bowl of noodles and beef. Serve immediately.
Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.