Veggie or Chicken Pho
Veggie or Chicken Pho

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, veggie or chicken pho. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Veggie or Chicken Pho is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Veggie or Chicken Pho is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have veggie or chicken pho using 27 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Veggie or Chicken Pho:
  1. Prepare 10 shiitake mushrooms
  2. Prepare 4 large white onions, peeled and diced
  3. Make ready 3 inches ginger, peeled and sliced
  4. Take 10 cloves garlic, peeled and crushed
  5. Take 1 tsp olive oil
  6. Make ready 4 baby bok choy, halved
  7. Take 6 pods cardamom
  8. Get 6 whole star anise
  9. Take 2 tsp coriander seed
  10. Take 6 whole cloves
  11. Make ready 1 tsp fennel seed
  12. Make ready 2 cinnamon sticks
  13. Make ready 1 tbsp low sodium soy sauce
  14. Get 1 whole roasted chicken (recipe coming soon), shredded, using the bones for the stock. - OPTIONAL
  15. Get 1 package firm tofu, cut into 1 inch thick triangles, seasoned and roasted in a 400F oven for 15-20 minutes, until lightly golden. - OPTIONAL
  16. Make ready 4 carrots, peeled, then using the peeler continue to peel, making thin noodles
  17. Prepare 6 green onions, sliced lengthwise and very thin
  18. Make ready 1 package flat rice noodles, boiled
  19. Prepare 14 cups water
  20. Get 1 large stock pot
  21. Take To serve:
  22. Take Fresh basil, left whole
  23. Make ready Fresh cilantro, left whole
  24. Take Bean sprouts, washed
  25. Take Lime, cut into wedges
  26. Prepare Hoisin
  27. Make ready Sriracha
Instructions to make Veggie or Chicken Pho:
  1. In a large pan over medium heat with no oil added, char the mushrooms, white onions, ginger, garlic, and chicken bones if you chose the chicken option. Add the olive oil, then lay the bok choy flat side down to get a caramelized, brown edge. About 5-7 minutes.
  2. Add the water, scraping the bits off the bottom. Then add back in the mushrooms, onion, and ginger. Then add the star anise, coriander seed, fennel, cardamom, cinnamon sticks and cloves. Bring the pot to a low simmer for 2-3 hours. Lower the heat, stir in the soy sauce and cover for 45 minutes to an hour.
  3. Strain the broth and add the roasted chicken pieces or tofu triangles to heat them through.
  4. In a large mixing bowl, mix the cooked rice noodles, carrots, and green onions., then portion them into 8 large soup bowls, topping each with a charred bok choy half.
  5. Ladle the stock and chicken/tofu over each bowl until it comes up about 3/4 to the edge.
  6. In 8 separate small dishes, arrange the cilantro, basil, bean sprouts, and lime wedges for your guests to add if they choose. Leave the hoisin and sriracha either divided in 8 more small dishes or just out in their bottles for your guests to enjoy, depending how fancy you want to get with it.

So that’s going to wrap it up with this special food veggie or chicken pho recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!