Description
A flavorful and comforting chicken noodle soup inspired by traditional pho.
Ingredients
Scale
- 1 medium yellow onion, halved
- 1 large piece fresh ginger (about 4 inches), halved
- 1 stalk lemongrass, trimmed and lightly smashed
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 pound boneless, skinless chicken thighs
- 1 medium daikon, peeled and cut into chunks
- 2 teaspoons salt, plus more to taste
- 4 cups low-sodium chicken broth
- 3–4 cups baby bok choy, halved or quartered
- 1 package pho-style rice noodles (fresh or dried)
- 2 stalks green onions, finely sliced
- 2 tablespoons fresh cilantro, minced
- 1/4 cup fried shallots
- Fish sauce to taste (optional)
Instructions
- Preheat the broiler and char the onion and ginger for 10–15 minutes.
- Toast coriander and fennel seeds for 1–3 minutes and place in a spice pouch.
- Add chicken, charred aromatics, daikon, lemongrass, spice pouch, and salt to a pot. Cover with water.
- Bring to a boil, then simmer for 30 minutes.
- Remove chicken and add bok choy to the broth.
- Shred the chicken into bite-size pieces.
- Add chicken broth and simmer 30 minutes more; strain for clarity.
- Cook noodles according to package directions.
- Assemble bowls with noodles, chicken, bok choy, herbs, and shallots.
- Ladle hot broth over each bowl and season with fish sauce if desired.
Notes
- This soup can be customized with additional vegetables or spices as desired.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Broiling, boiling, simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg