Description
Experience the comforting warmth of Lemongrass Chicken Pho, infused with aromatic herbs and spices. This delightful dish brings together tender chicken and rich broth for a satisfying meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 large onion, halved
- 4 cloves garlic, minced
- 2 stalks lemongrass, trimmed and smashed
- 1 piece (2 inches) fresh ginger, sliced
- 6 cups chicken broth (preferably low-sodium)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 star anise
- 1 cinnamon stick
- Salt, to taste
- 1 pound boneless, skinless chicken thighs
- Salt and pepper, to taste
- 8 ounces rice noodles (Bánh phở)
- Water for soaking noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves (Thai basil preferred)
- 1 cup cilantro leaves
- 1 cup mint leaves
- 2 limes, cut into wedges
- Sliced jalapeños or Thai chilis (optional)
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the halved onion and cook for about 5 minutes until slightly browned and fragrant.
- Stir in the minced garlic and cook for an additional minute, until it becomes aromatic but not burnt. Keep an eye on it to avoid burning.
- Add the smashed lemongrass and sliced ginger to the pot. Cook for another 2-3 minutes, allowing the flavors to meld and the kitchen to smell heavenly.
- Pour in 6 cups of chicken broth, stirring well to combine. Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 star anise, and 1 cinnamon stick. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the broth simmer uncovered for at least 30 minutes. This simmering time allows the flavors to deepen — you’ll know it's ready when it smells incredibly aromatic.
- While the broth is simmering, season 1 pound of boneless, skinless chicken thighs with salt and pepper. In a separate pan, sear the chicken over medium heat for 5-7 minutes per side until golden brown and cooked through. Remove from heat and let it rest.
- After the broth has simmered, strain it through a fine-mesh sieve to remove the solids, returning the liquid to the pot. Taste and adjust seasoning with salt if necessary.
- Prepare the rice noodles according to package instructions. Typically, you’ll need to soak 8 ounces of Bánh phở in hot water for about 5-7 minutes until tender.
- Slice the seared chicken into thin strips. In serving bowls, place a generous portion of the cooked noodles, followed by the chicken on top.
- Pour the hot broth over the noodles and chicken, then garnish with 1 cup of bean sprouts, fresh basil, cilantro, and mint leaves. Serve with lime wedges, jalapeños, hoisin sauce, and Sriracha on the side for added flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: When simmering the broth, avoid boiling it vigorously; a gentle simmer is key to achieving a clear and flavorful broth. Use a digital thermometer to ensure your chicken reaches an internal temperature of 165°F.