Apparently, the recipe for Chicken Pho that I posted back in December 2013 is missing. It appears that there was a technical error that deleted the recipe.
It’s a shame (and very alarming) that the recipe isn’t up anymore, because it was one of those “quick and easy” recipes that is spot-on with flavor.
Oh well. Maybe it’s a blessing in disguise, because now, I’m sharing a brand new and improved recipe for one of my favorite Vietnamese dishes: pho.
Actually, I have a killer recipe for a Shrimp Pho in my cookbook. Speaking of cookbook, have you preordered your copy yet?! Make sure if you do, you enter your purcahse information into this form – you’ll receive a bonus pack with 8 new recipes (4 from the book, 4 brand new not on the blog or the book) along with a month of weekly meal plans and shopping lists. Learn more here.
In that recipe headnote, I also make some corny jokes about the pronunciation of pho. Pho’s pronounced “fuh.” You know, like, “pho-gettaboutit.” Okay, I’ll stop. You’ll have to get the book and read the headnote!
What I love about these kinds of recipes (mainly Asian noodle bowls) is that they’re so easily personalized to meet your expectations and preferences.
For example, this insanely delicious bowl of chicken pho: you can really top it with whatever suits you. Don’t like mung bean sprouts? Take them out! Like a little spice? Add some sriracha or chili garlic sauce! Want more crunch? Add some julienned (or spiralized!) carrots.
And let’s talk about the drumsticks for a second. What is more fun than eating a bowl of healthy, delicious noodles while using your hands to eat a drumstick? How pho-n!
Many pho recipes involve toasting coriander seeds, using star anise and roasting the ginger and onions. This recipe, however, takes a shortcut on preparation but maximizes flavor!
Why daikon noodles? Daikon is easy to spiralize and is light in flavor, so when you cook it in the pho broth, it absorbs all the flavors and the daikon infuses with the umami flavors of this pho!
Have you tried making pho? What’s your favorite type?
Nutritional Information & Recipe
Chicken Pho with Daikon Noodles
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 ” piece of peeled ginger minced
- 8 cups low-sodium chicken broth
- 4 cups water
- 1 pound chicken breasts or thighs bone-in
- 2 chicken drumsticks
- 1 large daikon radish
- 1 bunch scallions about 6 stalks
- 1 jalapeno
- 1 lime
- 1 tablespoon Asian fish sauce
- ¼ cup cilantro
- 1 cup mung bean sprouts
- Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onions and ginger. Let cook for 3-5 minutes or until onions are translucent. Add in the water, broth and chicken and bring to a boil. Once boiling, reduce to a simmer and cook covered for 25 minutes or until chicken is cooked through.
- While chicken cooks, peel and spiralize the daikon radish. Also, dice the scallions. Also, thinly slice the jalapeno. Also, quarter the lime.
- Remove the chicken and drumsticks and discard the skin from the chicken breasts and drumsticks and shred the chicken from the breast. Leave the drumstick intact. Return the bones from the chicken breast back into the pot and cook another 10-15 minutes, along with the fish sauce.
- Add the shredded chicken and drumsticks back to the pot along with the daikon noodles and let noodles cook for 2-3 minutes or until cooked to your preference.
- Stir in the scallions and ladle soup into bowls. Garnish with jalapeno, cilantro, mung bean sprouts and serve with lime wedges.