By: Julie Miguel, Food Blogger
Pho soup is one of those comfort foods that I crave on a cool day or when I’m not feeling my best. Traditional Vietnamese pho soup is made by cooking broth for a mucho amount of hours. But sometimes I just want a quick, easy and tasty soup recipe to satisfy my craving!
This recipe uses chicken stock with some added ingredients for flavour and leftover roasted chicken. If you’ve tried my Easy Roasted Chicken Recipe, then this recipe is your obvious next step. I used LiberTerre Chicken products because I know that I will always get a great tasting final dish. Their chicken products are air-chilled which results in a great tasting dish every single time!
This recipe is versatile and also tastes great with leftover pork and beef. The garnishes are totally up to you. I gave some suggestions in the recipe but feel free to add whatever you like.
If you are sensitive to spice, reduce or eliminate the sriracha sauce. I prefer a spicy soup so I go all out when adding the spice components.
Spicy Faux Pho with Leftover Roasted Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
8 oz rice noodles
12 oz shredded chicken
1 medium onion, halved
2 cloves garlic, whole
1 4-inch piece of ginger
4 cups chicken broth
1 star anise pod
1 cinnamon stick
4 oz mushrooms, chopped
4 scallions, finely sliced
1 Tbsp fish sauce
1 Tbsp sriracha sauce
Salt and pepper, to taste
1 cup fresh bean sprouts
1 lime, cut into 4 wedges
Optional Garnishes: Thai chillis, shredded carrots, basil or cilantro.
Heat an oil coated medium soup pot to medium-high heat. Add the onion (cut side down), garlic and ginger. Cook, stirring occasionally, until the garlic is golden brown (about 3-4 minutes). Add broth, star anise, cinnamon stick and bring to a boil. Add the fish and Sriracha sauces to the broth. Reduce the heat and simmer until the flavours come together (about 8-10 minutes). Add the mushrooms and scallions and simmer for 2 minutes.
Discard the ginger, garlic, star anise and cinnamon stick. Remove the onion and carefully slice it and set aside. Taste your broth and season with salt and pepper, if needed. Add the chicken (or other leftover protein) to the broth until heated through.
In the meantime, bring a medium pot of water to a boil and cook the rice noodles according to package directions. Drain the noodles and divide amongst 4 bowls.
Ladle the broth and chicken into the bowls and divide the sliced onion amongst the bowls. Garnish with fresh bean sprouts, and other optional garnishes. Serve hot with lime wedges on the side.
I hope I’ve made your life easier with this easy soup hack – it’s a great way to use your leftover proteins!