Pho

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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 976kcal

Ingredients

Thai Tea

  • 24 oz Water
  • 1/3 cup Thai tea mix
  • 4 TBSP Granulated sugar
  • Ice cubes
  • 1/4 cup Half and Half sub coconut milk, whole milk, or sweetened condensed milk

Pho

  • 1 TBSP Extra-virgin olive oil
  • 2 pods Star anise
  • 2 Whole cloves
  • 1 small Cinnamon Stick smashed
  • 1 tsp Coriander seeds crushed
  • 1/2 tsp Black peppercorns
  • 2-inch piece Fresh ginger peeled, quartered and then smashed
  • 1/2 Red onion coarsely chopped
  • 1/2 Fuji apple
  • 10 oz Boneless chicken thighs skinless
  • 3 cups Chicken broth
  • 1 TBSP Fish sauce
  • 6 oz Rice noodles
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Fresh cilantro garnish
  • 1/4 cup Fresh mint
  • 4 wedges Lime
  • 6 slices Jalapeño pepper optional
US Customary - Metric

Instructions

  • Make Thai tea: Bring water to a boil and mix in Thai tea. Add sugar and gently stir to dissolve sugar completely. Gently boil tea for about 3 minutes. Remove from heat. Allow the tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste).
  • Prep the ingredients per the instructions above.
  • Heat the oil in a pot. Saute the star anise, cloves, cinnamon, coriander, and peppercorns until fragrant, about 3 to 4 minutes.
  • Add the ginger and onion and cook, stirring occasionally, about 4 minutes. Add apple, chicken, broth, and fish sauce; cover with a lid. Bring to a simmer for about 25 minutes.
  • Transfer chicken to plate. Strain the broth into another pot, discard remaining solids. Add the noodles to the broth, and let sit until tender, about 3 to 4 minutes (refer to the instructions on the package for cooking directions).
  • Meanwhile, using two forks pulling in opposite directions shred the chicken apart. Return to the pot and stir. Season with salt and pepper to taste. Add more broth to your preference if needed.
  • Finish the Thai tea: Strain the tea (preferred to strain through a traditional re-useable cloth filter to remove any sediment). Fill glasses with ice and pour in Thai tea leaving enough room to top with half-and-half.
  • Portion the pho and garnish with cilantro and sliced chili pepper (if using). Enjoy with Thai tea.

Nutrition

Calories: 976kcal | Carbohydrates: 130g | Protein: 33g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 2329mg | Potassium: 1329mg | Fiber: 13g | Sugar: 44g | Vitamin A: 3551IU | Vitamin C: 328mg | Calcium: 183mg | Iron: 4mg

Pho

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Servings 2
Calories 976 kcal

Ingredients
 
 

Thai Tea

  • 24 oz Water
  • 1/3 cup Thai tea mix
  • 4 TBSP Granulated sugar
  • Ice cubes
  • 1/4 cup Half and Half sub coconut milk, whole milk, or sweetened condensed milk

Pho

  • 1 TBSP Extra-virgin olive oil
  • 2 pods Star anise
  • 2 Whole cloves
  • 1 small Cinnamon Stick smashed
  • 1 tsp Coriander seeds crushed
  • 1/2 tsp Black peppercorns
  • 2-inch piece Fresh ginger peeled, quartered and then smashed
  • 1/2 Red onion coarsely chopped
  • 1/2 Fuji apple
  • 10 oz Boneless chicken thighs skinless
  • 3 cups Chicken broth
  • 1 TBSP Fish sauce
  • 6 oz Rice noodles
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Fresh cilantro garnish
  • 1/4 cup Fresh mint
  • 4 wedges Lime
  • 6 slices Jalapeño pepper optional

Instructions
 

  • Make Thai tea: Bring water to a boil and mix in Thai tea. Add sugar and gently stir to dissolve sugar completely. Gently boil tea for about 3 minutes. Remove from heat. Allow the tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste).
  • Prep the ingredients per the instructions above.
  • Heat the oil in a pot. Saute the star anise, cloves, cinnamon, coriander, and peppercorns until fragrant, about 3 to 4 minutes.
  • Add the ginger and onion and cook, stirring occasionally, about 4 minutes. Add apple, chicken, broth, and fish sauce; cover with a lid. Bring to a simmer for about 25 minutes.
  • Transfer chicken to plate. Strain the broth into another pot, discard remaining solids. Add the noodles to the broth, and let sit until tender, about 3 to 4 minutes (refer to the instructions on the package for cooking directions).
  • Meanwhile, using two forks pulling in opposite directions shred the chicken apart. Return to the pot and stir. Season with salt and pepper to taste. Add more broth to your preference if needed.
  • Finish the Thai tea: Strain the tea (preferred to strain through a traditional re-useable cloth filter to remove any sediment). Fill glasses with ice and pour in Thai tea leaving enough room to top with half-and-half.
  • Portion the pho and garnish with cilantro and sliced chili pepper (if using). Enjoy with Thai tea.

Nutrition

Calories: 976kcalCarbohydrates: 130gProtein: 33gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 157mgSodium: 2329mgPotassium: 1329mgFiber: 13gSugar: 44gVitamin A: 3551IUVitamin C: 328mgCalcium: 183mgIron: 4mg
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