I have eaten my fair share of pho. It’s the one dish that I can rely on if I’m eating out and get presented with a nut heavy Asian menu. Whilst it keeps me away from a potential nut allergy, the broth generally contains onion with additional onion slices in the bowl, which is not good for us with fructose malabsorption. My homemade version is a favourite in my household that changes regularly with different tweaks and ingredients to keep it exciting! There’s something seriously nourishing about a big bowl of pho.
- 2L Chicken Stock
- 2 x Chicken breasts
- 2 x Carrots
- 1 x Red Capsicum
- 1 x Zucchini
- 1 x Cup of Spring onion
- 1 x Chunk of ginger
- 1 x Packet of vermicelli noodles
- Garlic infused oil
- 1 x Long red chilli
- Chilli paste (I use Gourmet Garden Chilli paste)
- Bean shoots
- Vietnamese mint
- Pour all of the chicken stock into a large saucepan or pot and bring to the boil. Once the water is bubbling, add the whole chicken breast into the water. Bring it back up to boiling, then cover and put heat on low for 10 mins.
- While the chicken is poaching, cut up the carrots, capsicum and zucchini into small batons
- Chop the spring onion into small pieces and finely chop the ginger
- Put a frypan on medium heat and add a decent splash of garlic oil
- Add in the vegetables and ginger then cook for a few minutes until slightly soft then turn off the heat
- By this stage the chicken would have had 10 mins of cooking and you can now turn that heat off as well
- Remove the chicken from the stock and once it has cooled slightly, slice into thin pieces
- Turn the stock back onto medium heat and add all of the vegetables, sliced chicken, spring onions and noodles
- The noodles should only take minutes to cook then once they are soft you can turn off the heat
- Roughly chop the coriander and get your other garnishes organised then serve and personalise!
- Beef can easily be substituted for the chicken, just use the same quantity. You may even want to change the chicken stock for beef stock if that’s the case.
- Mushrooms are also a great vego alternative! I like to use shiitake and enoki but any of your favourite mushies will work perfectly.
- I have experimented with using bone broth instead of stock which is slightly less flavoursome but has so many nutritional benefits to boost your gut health
- I use vermicelli noodles as I think they hold more flavour than the traditional slightly thicker rice noodles