Tam To’s Chicken Noodle Pho

Total Time Prep: 25 min. Cook: 1 hour
Yield 4 servings
This chicken noodle pho combines the comforting warmth of classic chicken noodle soup with aromatic traditional Vietnamese pho. It’s the ultimate cozy bowl that’s easy to make and full of flavor, perfect for cold weather, on sick days or if you’re just craving something homey. —Tam To, Los Angeles, California

Ingredients

  • 3 whole star anise
  • 1-1/2 teaspoons coriander seeds
  • 1 teaspoon whole cloves
  • 2 cardamom pods
  • 1 tablespoon fennel seed
  • 1 cinnamon stick (3 inches)
  • 3 cups unsalted chicken broth
  • 1-1/2 cups water
  • 3/4 pound boneless skinless chicken thighs
  • 1 piece, 1-in. fresh gingerroot, sliced
  • 4 green onions, white parts only
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/4 medium onion, chopped
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon chicken bouillon granules
  • 2 teaspoons fish sauce
  • 1-1/2 teaspoons sugar
  • 1 teaspoon pepper
  • 1 cup uncooked egg noodles
  • Optional: Chopped green onions and fresh cilantro leaves

Directions

  1. In a large saucepot, toast anise, coriander, cloves, cardamom, fennel seeds and cinnamon over medium heat until aromatic, 1-2 minutes, stirring frequently. Add chicken broth and water; bring to a boil. Add in chicken thighs, ginger, green onions and salt. Reduce heat to a simmer, cook until chicken is no longer pink and until a thermometer reads 165°, about 10 minutes.
  2. Remove chicken to a plate; skim broth and discard impurities. Continue to simmer for 15 minutes. Strain cooking liquid, discarding spices. Shred chicken, once cool enough to touch.
  3. In the same pot, heat oil over medium heat. Add onion, shallot and garlic, cook until tender. Add celery and carrots, cook until tender. Return broth to the pot. Add oregano, thyme, bouillon, fish sauce, sugar and pepper; stir to combine. Bring to a boil.
  4. Add egg noodles, reduce heat to a simmer. Cook until noodles are done, 5-10 minutes. Add in cooked chicken.
  5. Season with additional salt and pepper, if desired, before serving with chopped green onion and cilantro leaves.
This chicken noodle pho combines the comforting warmth of classic chicken noodle soup with aromatic traditional Vietnamese pho. It’s the ultimate cozy bowl that’s easy to make and full of flavor, perfect for cold weather, on sick days or if you’re just craving something homey. —Tam To, Los Angeles, California
Recipe Creator

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