ABOUT:

Pronounced “fuh” is the national dish of Vietnam and Pho translates to noodles. A delicate bone broth seasoned with many spices and accompanied by rice noodles, meat and toppings. Usually with beef (phở bò) and sometimes with Chicken (phở gà). Pho is believed to have originated in North Vietnam after French colonization in the late 1800’s. Traditional Pho originated from the Nam Định region. Pho has subtle differences in noodle width, sweetness and choice of herbs from the northern and southern region. Now popularized around the world by refugees and immigrants. Our Pho is crafted for you to easily have a traditional experience at home. Make it with chicken, shrimp or keep it vegan.

Prep Time: 20 mins

Cook Time: Instant Pot – 30 minutes on soup setting

Cook Time: Slow Cooker – 3 hours on high

Cook Time: Stove Top – 2 hours

Cook Chicken Pho in Slow Cooker for best results.

MAKE IT YOUR OWN:

Enjoying authentic Pho has never been this easy. Make it chicken or keep it vegan. Use the full amount of salt or cut back, up to you. Go full authentic with rice noodles or use your favorite low carb noodle.

SHOPPING LIST:

Aromatics

1 large knob of ginger – per recipe, 1 medium white onion – per recipe, 1 bunch green onions – per recipe.

Liquid

Optional – fish sauce or soy sauce to taste.

Dry Goods

4 servings of rice noodles or low carb noodles of choice.

Protein

2 lbs of chicken with bones or 1 lb of shrimp.

Vegan

Tofu and vegetables of choice.

Topping Options

Lime, bean sprouts, jalapeno, cilantro, sriracha, basil (thai or italian).

HOW TO ENJOY:

Prep – wash and cut onion in half, wash and cut ginger in half lengthwise. Cut the whites off of green onion and save the tops (green part) for garnish. Measure 10 cups of water for the stock pot or 9 cups for the instant pot or slow cooker.

Cook – In a skillet over medium heat toast spices. Keep tossing for 2-3 minutes until fragrant but not burnt. Add to your cooking vessel.

In the same skillet place onion cut side down, ginger cut side down, and char over high heat for about 8-10 minutes. Ginger will take longer than the onion. Place in cooking vessel.

In your cooking vessel add the water, carrots, leeks, mushrooms and green onion stems.

For chicken pho – add 2 lbs of bone in chicken to your cooking vessel. Simmer for 2 hrs on the stove top, 30 mins on soup setting for instant pot, 3 hrs on high for slow cooker (remove chicken after 2 hrs for slow cooker).

When soup is done, strain into another pot. Here you can season how you like with soy sauce, fish sauce or salt. Shred and save the chicken for topping and the mushrooms too. For shrimp option poach the shrimp in the strained broth. For vegan options top with sauteed tofu and steamed veggies.

Now you are ready to enjoy your pho. In a bowl add your cooked rice noodles or low carb noodles of choice, pour over 2 cups of broth and your toppings of choice.

PACK SIZE:

One pack makes 4 16oz. Broth serving. Enjoy family style or meal prep for the week. Can freeze broth for up to 2 months.

ALLERGY WARNING:

Processed in a facility that processes dairy, eggs, fish, crustacean, shellfish, treenuts, wheat, peanuts, sesame seeds and soybeans.