Chicken Pho – A true Vietnamese chicken soup

Alongside the Banh Mi Pho is another smash hit that helped put Vietnamese food into the spotlight across America as well as around the world. It’s a simple soup that makes use of inexpensive ingredients, and transforms it into a tasty and fragrant food staple.

This is what I ate as a child in the home, as well as at the restaurant that my parents owned. After I left, I visited several pho places but there were only a handful which are specialized on Chicken (pho ga) in Little Saigon, but nothing is better than a custom-made chicken pho recipe, and getting a taste of my mom’s cooking.

At the restaurant of my parents I’m sure it’s the same at other places, the quality of food is sacrificed to ensure commercial viability This might mean using less chicken, and greater amounts of MSG to increase the flavor. This is the reason why I’m not likely to find pho ga that is better than my mom’s homemade recipe.

The process of making pho is the same like other soups with chicken noodles (like mien ga or sup nui ga) but with variations on the flavoring and aromatics. Of course, you’ll find plenty of Vietnamese herbs that go with the soup as do others Vietnamese dishes. This soup comes with bean sprouts (I prefer it cooked), Thai basil, Ngo gai, lemon and fresh chillies.

Other Vietnames Pho: Phở Bò – Beef Pho

The broth

There are those who believe that clear broth is a crucial quality of pho, but my mom believes it doesn’t matter. The flavor is what counts. For me, a soup that is cloudy but with a killer flavor is superior to a clear, poorly made soup any time. Clarity is a nice benefit however, it is not essential.

The aromatics and spices

The most important thing is the spices and aromas you add to the broth to give it that distinctive flavor of pho. Roasting the onion and ginger increases the flavor thanks to it’s maillard reaction.

Star anise is the principal flavoring ingredient that differentiates pho from other soups and is immediately recognizes it as pho. This is the case with beef Pho as well.

The chicken

I used to consume only white meat with skin when I was a kid. Then, I realized that after college. Dark, fattier and darker chicken is the way to go. It’s essential to choose a good quality (organic whenever feasible) and chicken for this recipe. I suggest breaking or cutting the chicken to make simple eating.

How do you properly eat pho?

There’s been some disagreement about what is the “correct” way to eat the pho. Is it acceptable to include hoisin and Sriracha? A few people have noted that the use of these sauces to the pho dish is due to the increasing popularity of (less delicious) traditional food items at American eateries, as well as problems in locating fresh traditional Vietnamese ingredients, which gives the pho an authentic taste as it is consumed in America.

I’m of the belief that everyone is entitled to be creative when it comes to their food. Personally, I prefer tasting the soup the way it was intended to be enjoyed, and dip meat slices into hoisin in a dish and Sriracha as a side. Make sure to have the sauce punch every now and then and make sure the broth is exactly as it was intended to be.

If you’re looking for guidance on how to eat using chopsticks, take a look at this easy chopstick guide.

What is Pho?

Pho is an authentic Vietnamese soup made of noodles that is made from fine rice noodles different kinds of meats, such as Brisket or chicken, bean sprouts, as well as a handful of herbs.

Does chicken pho have a healthy diet?

Chicken pho is quite healthy, especially if you choose to use only low-processed ingredients, many healthy spices, aromatics, herbs and vegetables. It can be made healthier by selecting leaner cuts of meat and staying clear of processed dip sauces as well.

What does the chicken pho flavor like?

Chicken Pho is like its American counterpart, chicken soup. It’s nourishing, comforting however, it has a distinct mix of spices and aromas. It tastes more fresh since the herbs and vegetables aren’t cooked, but are added right prior to serving.

Do you know Bun Bo Hue?