Chicken Pho Recipe (Japanese-inspired Vietnamese Rice Noodle Soup) | Cooking with Dog

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We are making Pho, a much-beloved Vietnamese soup. Using chicken wings and aromatic vegetables, we’ll make a delicious soup quickly and easily. This soup is lightly seasoned but exceptionally tasty. It goes well with the flat rice noodles, and it is very delicious!

How to Make Chicken Pho

(serves 2) Cook Time: 50 minutes
800ml Water (3.38 cups)
3 Chicken Wings
1 Chicken Thigh, trim off the excess fat, net weight 240g/8.5 oz
3 slices Ginger Root
3 Garlic Cloves
1/2 Onion, cut into 1 cm slices across the grain
Coriander Roots, or coriander stalks
1 sheet Dashi Kombu Seaweed, 10x5cm/3.9×2 inches
2 tbsp Sake
1 tsp Chicken Stock Powder (Granulated)
1 tbsp Nuoc Mam, Vietnamese pungent sauce made from fermented fish, substitute: nam pla (Thai fish sauce)
1 tsp Salt

150-200g Dried Rice Noodles (5.3-7.1 oz)

1/4 Red Onion, sliced
Salted Fresh Wakame Seaweed, check out our seaweed salad to remove the salt.
100g Moyashi Bean Sprouts, lightly boiled (3.5 oz)
Coriander Leaves
Spring Onion Leaves, chopped
1/4 Lemon, or lime
Black Pepper
Hot Chili Sauce, packaged

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