Chicken Pho: 20 Minute Recipe! - The Woks of Life (2024)

FAQs

What is the secret ingredient in pho? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

Pho is a Vietnamese soup made with broth, rice noodles, herbs, and meat or tofu. Due to its nutritious ingredients and high protein content, it may offer several benefits, including reduced inflammation and improved joint health. Still, it can be high in sodium and calories, so portion size is important.

A delicious bowl of Pho requires a sophisticated and skillful combination of various spices to enhance the overall taste of the dish. While star anise contributes a mildly spicy flavor to the broth, cinnamon provides depth to the taste. Cloves bring a unique aroma, while cardamom contributes a warming element.

A gentle simmer (bubbles steadily percolating at the top) ensures some fat enriches the broth but not a ton, which would weigh the broth down and make it no so pho-ish. When it's time to ladle out the broth, it's time to boil.

The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues. 1 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)

Known as sa sung in Vietnamese, the peanut worm is high in nutrition. The worm was once used in making pho (rice noodle soup) to add to the flavor of the broth.

Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

Ramen is always going to naturally be higher in calories though and there isn't much to do to bring that down. Vietnamese pho is designed to be filling but also low in calories so for pho lovers, that's a win. Carb-wise, pho contains roughly 45g of carbs per bowl compared to ramen which has approx. 60g of carbs.

Pho is a traditional Vietnamese street food and has the same magic ingredient as chicken soup — bone broth — but incorporates more herbs and spices to naturally boost your immune system, and speed up your body's recovery time. It's the perfect comfort food — warm, hearty, and healing.

Are you supposed to drink pho broth? ›

Are you supposed to drink the broth in pho? Yes! The broth is the show's star in pho, giving the soup its unique flavor. The key is to savor each spoonful, so you can appreciate the complexity of flavors that make up this delicious dish.

Lactose Intolerance: Pho may contain milk or cream, which can be problematic for individuals with lactose intolerance. Lactose intolerance occurs when the body lacks the enzyme needed to break down lactose, resulting in symptoms like bloating, gas, and diarrhea after consuming lactose-containing foods [2].

Cilantro: The Versatile Herb in Phở

The leaves are typically added as a garnish, providing a vibrant green colour and a burst of freshness. Cilantro pairs well with lime and bean sprouts, balancing the richness of the broth and meat with its bright and zesty notes.

Add salt and sugar and Vietnamese vegetable powder. Add roasted onion and ginger and boil for about 30 min (no lid) on high until you get a nice boil and then set to a LOW simmer for 3-10 hours (uncovered). (Occasionally remove any scum or impurities from top of broth without stirring too much).

What makes pho broth distinct from other noodle soups — especially those that also rely on good broth, like ramen and tom kha gai — are the spices. Cinnamon, anise, cloves, and fennel are most commonly used and always in whole form. Occasionally cardamom and coriander are used in small doses as well.

Outside of the meat, the basic flavors of pho are pretty simple: charred onions and ginger (or a bit of sweetness, smoky depth, and pungency), star anise, cinnamon, cloves, and occasionally other spices (for aroma), fish sauce (for salt and its savory umami qualities), sugar (for sweetness, duh), and a slew of stir-in ...

Black cardamom, a seedpod about the size of an olive pit, gives pho its savory depth. The spice smells of menthol and smoke, and it imparts a surprisingly earthy aroma. Another pho signature spice, star anise, is a brown eight-pointed pod that lends a hint of licorice to the broth.

Pho is a Vietnamese soup that's made with all the good stuff: broth, noodles, beef (or other protein) and lots of mix-and-match toppings. The best thing about pho is that it's such a restorative food—the comforting soup is savory and rich, while still feeling clean and refreshing at the same time.

Bean Sprouts (Giá)

Bean sprouts are young sprouted beans typically made from mung beans. These sprouts are prized for their crisp and crunchy texture, which contrasts wonderfully with the soft noodles and savoury broth of pho.