Salmon soup
🍳 35 min🔥 491 cal
Help🍳 45 min
🔥 610 cal
✍️ by Taisiia Dobrozorova
0
0 votes
41 g
Proteins
80 g
Carbs
14 g
Fats
Rice noodles
100 g
Chicken breast
100 g
Water
2000 g (8 cup)
Ginger, Chili peppers, Lime, Cilantro, Salt, Sugar, Cinnamon, Fennel seeds, Cloves, Green onions
Please follow the next steps:
1
Mix all the spices in a pan and toast them on high heat for 2-3 minutes. Set them aside.
2
In a deep bowl, boil the water, put the chicken, and cook it for 30-40 min on low heat.
3
Remove the chicken from the broth to cool it. After, cut the chicken into pieces.
4
Add spices to the broth and continue to boil for 15-20 minutes, then strain it.
5
In another pot, boil water one more time. Add rice noodles and cook them for 4-5 min.
6
Put ready noodles into the bowl. Pour noodles with broth, and add a few pieces of chicken.
7
Sprinkle chicken pho with fresh chopped green onions and lime.
Use small plates. It helps automatically consume fewer calories.
Rinse chicken in cold water to prevent it from getting dark.
Cooking Method
Boiling
Recipe category
Lunch, Dinner, Main dish, Chicken
Recipe cuisine
Asian
Tools
Pot, Pan, Bowl
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Enjoy your result!
Chicken Pho is a quick Vietnamese soup, an analog of another famous authentic soup Beef Pho, based on chicken broth and poultry. It is easy to cook, but the main things are seasoning and aromatics; they create a distinctive Pho taste. It is full of different flavors: acid from lime, sharpness of chili pepper, astringency from ginger, the aroma of fresh coriander or cilantro, and a mixture of spices: cinnamon, fennel, coriander, star anise, cloves.
Chicken pho nutrition facts: it is rich in iron, zinc, selenium, fiber, magnesium, potassium, protein, and vitamins such as vitamin C, vitamin K, vitamin E, vitamin A.
First, cook the chicken pho broth. The broth for this noodle soup has to be made by simmering chicken bones and meat. In a deep bowl, boil 0.5 liters of water with chicken. After the broth is ready, set it aside and let it brew.
The second stage is the preparation of spices. In a frying pan, toast ginger, coriander, cloves, and chopped green onions for 2 minutes; you must have a characteristic pleasant aroma. Pour all the ingredients into the chicken broth. Bring them to a simmer.
Remove the chicken from the broth and cut it into small pieces; put them aside. Continue to boil the broth for 15-20 minutes on low heat. Let it stand for a few minutes, then strain it and pour the broth into the bowl. Add cooked rice noodles, pieces of chicken, and chop the green onions and fresh cilantro for garnish. Season with fish sauce, lime and additional spices. You can add a few teaspoons of sugar, to make the soup sweeter.
