Chicken Pho

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Prep Time: 35 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 800kcal

Ingredients

Guotie

  • 2 oz Ground beef
  • 1 tsp Rice wine vinegar
  • 1 tsp Reduced-sodium soy sauce
  • 2 tsp Peanut oil plus more for frying
  • 1 tsp Sesame oil
  • 1 oz Shredded cabbage mix
  • 1 TBSP Shallot chopped
  • 1 TBSP Fresh ginger chopped
  • 6 Dumpling wrappers
  • 1/4 cup Water (for steaming/pan-frying)

Pho

  • 1 TBSP Extra-virgin olive oil
  • 2 Star anise
  • 2 Whole cloves
  • 1 Cinnamon stick smashed
  • 1 tsp Coriander seeds crushed
  • 1/2 tsp Black peppercorns
  • 2 inches Fresh ginger peeled and sliced
  • 1/2 Red onion coarsely chopped
  • 1/2 Fuji apple quartered
  • 6 oz Boneless chicken thighs
  • 3 cups Chicken broth
  • 1 TBSP Fish sauce
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro for garnish
  • Red chili pepper sliced (optional, for garnish)
  • 4 oz Rice noodles

Fortune Cookies

  • 2 Fortune cookies

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare the guotie filling and dumplings: In a bowl, combine ground beef, rice wine vinegar, soy sauce, peanut oil, sesame oil, cabbage, shallot, and ginger. Mix well.
  • Place a small spoonful of the filling in the center of each dumpling wrapper. Pinch the edges together to seal into a crescent shape. Set aside.
  • Make the pho broth: In a large pot, heat olive oil over medium heat. Add star anise, cloves, cinnamon stick, coriander seeds, and black peppercorns. Sauté for 3–4 minutes until fragrant.
  • Add ginger and red onion. Cook for about 4 minutes, stirring occasionally.
  • Add apple, chicken thighs, chicken broth, and fish sauce. Cover and simmer for 25 minutes. (Ensure the chicken reaches 165°F (74°C) internally.)
  • Finish the guotie: While the broth simmers, heat peanut oil in a nonstick skillet over medium-high heat. Arrange the dumplings in a single layer. Cover and cook for 1 minute.
  • Reduce heat to medium-low. Carefully add 1/4 cup water, cover, and cook for 8–10 minutes until water is absorbed and bottoms are golden and crisp. Remove from heat.
  • Finish the pho: Use tongs to remove the chicken from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
  • Bring the strained broth to a gentle simmer. Add rice noodles and cook until tender, about 3–4 minutes.
  • Shred the chicken with two forks and return to the broth. Adjust salt and pepper to taste.
  • Assemble and serve: Ladle pho into bowls and garnish with cilantro and sliced chili pepper if desired. Serve with crispy guotie, fortune cookies, and coconut water.

Nutrition

Calories: 800kcal | Carbohydrates: 91g | Protein: 30g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 2787mg | Potassium: 1460mg | Fiber: 9g | Sugar: 18g | Vitamin A: 131IU | Vitamin C: 19mg | Calcium: 190mg | Iron: 5mg

Chicken Pho

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Servings 2
Calories 800 kcal

Ingredients
 
 

Guotie

  • 2 oz Ground beef
  • 1 tsp Rice wine vinegar
  • 1 tsp Reduced-sodium soy sauce
  • 2 tsp Peanut oil plus more for frying
  • 1 tsp Sesame oil
  • 1 oz Shredded cabbage mix
  • 1 TBSP Shallot chopped
  • 1 TBSP Fresh ginger chopped
  • 6 Dumpling wrappers
  • 1/4 cup Water (for steaming/pan-frying)

Pho

  • 1 TBSP Extra-virgin olive oil
  • 2 Star anise
  • 2 Whole cloves
  • 1 Cinnamon stick smashed
  • 1 tsp Coriander seeds crushed
  • 1/2 tsp Black peppercorns
  • 2 inches Fresh ginger peeled and sliced
  • 1/2 Red onion coarsely chopped
  • 1/2 Fuji apple quartered
  • 6 oz Boneless chicken thighs
  • 3 cups Chicken broth
  • 1 TBSP Fish sauce
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro for garnish
  • Red chili pepper sliced (optional, for garnish)
  • 4 oz Rice noodles

Fortune Cookies

  • 2 Fortune cookies

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare the guotie filling and dumplings: In a bowl, combine ground beef, rice wine vinegar, soy sauce, peanut oil, sesame oil, cabbage, shallot, and ginger. Mix well.
  • Place a small spoonful of the filling in the center of each dumpling wrapper. Pinch the edges together to seal into a crescent shape. Set aside.
  • Make the pho broth: In a large pot, heat olive oil over medium heat. Add star anise, cloves, cinnamon stick, coriander seeds, and black peppercorns. Sauté for 3–4 minutes until fragrant.
  • Add ginger and red onion. Cook for about 4 minutes, stirring occasionally.
  • Add apple, chicken thighs, chicken broth, and fish sauce. Cover and simmer for 25 minutes. (Ensure the chicken reaches 165°F (74°C) internally.)
  • Finish the guotie: While the broth simmers, heat peanut oil in a nonstick skillet over medium-high heat. Arrange the dumplings in a single layer. Cover and cook for 1 minute.
  • Reduce heat to medium-low. Carefully add 1/4 cup water, cover, and cook for 8–10 minutes until water is absorbed and bottoms are golden and crisp. Remove from heat.
  • Finish the pho: Use tongs to remove the chicken from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
  • Bring the strained broth to a gentle simmer. Add rice noodles and cook until tender, about 3–4 minutes.
  • Shred the chicken with two forks and return to the broth. Adjust salt and pepper to taste.
  • Assemble and serve: Ladle pho into bowls and garnish with cilantro and sliced chili pepper if desired. Serve with crispy guotie, fortune cookies, and coconut water.

Nutrition

Calories: 800kcalCarbohydrates: 91gProtein: 30gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 113mgSodium: 2787mgPotassium: 1460mgFiber: 9gSugar: 18gVitamin A: 131IUVitamin C: 19mgCalcium: 190mgIron: 5mg
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