Lemongrass Chicken Pho
Editor's Note: If you are looking for some Asian comfort food, this soup recipe will cure what ails you. Lemongrass Chicken Pho is a soothing hot noodle dish that is a classic from Vietnam. This dish contains all of the typical ingredients you would expect: fish sauce, rice noodles, bean sprouts, Thai basil, ginger and more. Asian food is often known for using unique and rare spices, but this dish comes together with ingredients that you might already have in your pantry.
Serve this dish for a casual lunch or for a lighter dinner. You can pair it with some other starters with an Asian flair: egg rolls, dumplings, edamame, etc. This dish requires a bit more work to prepare but the end result is worth your time.
We have many pho restaurants in the Northwest. Steaming hot bowls of this delicious Vietnamese soup are the perfect thing for a rainy day. Make a batch at home to enjoy with your family. Serve with the fresh condiments as well as chile-garlic sauce and hoisin sauce to stir into the soup. We like Mae Ploy fish sauce the best.
Makes6 to 8 servings
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free
Type of DishChicken Soup, Hot Soup, Soup
- 8 ounces dried rice noodles
- 1 stalk lemongrass
- 3 quarts (12 cups) chicken broth
- 4 to six ¼-inch slices of peeled fresh ginger
- 1 medium sweet onion, cut into quarters and thin slices
- 2 teaspoons sugar
- 1/4 cup Mae Ploy fish sauce
- 2 skinless boneless chicken breasts, cut into ½-inch by 2-inch strips
- 1/2 cup chopped green onion
- 1 pound fresh bean sprouts
- 1 bunch fresh Thai basil, chopped
- 1 lime, cut into wedges
- 1 jalapeno, stemmed, seeded, and cut into thin slices
- Peanuts, coarsely chopped
- Chile-garlic sauce
- Hoisin sauce
Soak the noodles in a large bowl of warm water for 30 minutes. Drain in a colander over the sink. Trim the bottom of the lemongrass stalk (approximately ¼ inch) and discard; remove the outer husk and cut the light green interior into ¼-inch slices.
In a large Dutch oven simmer the chicken broth, lemongrass, ginger, onion, sugar, and fish sauce for 15 minutes. Add the chicken strips and presoaked rice noodles and cook uncovered for 10 more minutes.
Serve in deep soup bowls accompanied by a platter of green onion, bean sprouts, Thai basil, lime wedges, jalapenos, and peanuts. Let everyone flavor their own soup with chile-garlic sauce or hoisin sauce, and add their own garnishes.
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2006 Sharon Kramis and Julie Kramis Hearne