Rice Noodle Soup with chicken broth
This recipe is adapted from the Vietnamese Pho Soup..
Coriander, green onions, fresh vegetables and bone broth are part of the soup, making it very balanced and nutritive.
I have adapted the original recipe for a simplified version with chicken ...
What is Pho?
Pho is a Vietnamese soup consisting of broth, either beef or chicken, rice noodles, herbs, vegetable and meat. Different style Pho depend on the region, some have a sweeter broth, different noodles....
Chicken bone broth preparation
I normally make my broth in a large batch to freeze extra broth in glass jars for later use, you can also keep it in the fridge for up to 5 days.
Steam the chicken bones for 10 minutes to make them “sweat” and remove some of their toxins and fat.
In a large pot add all the ingredients and spices, bring to a boil, lower heat and simmer for a minimum of 3 to 4 hours adding water if necessary.
Strain the broth.
Soak the rice noodles in water for 1/2 hour, drain. Cook the noodles in boiling water for around 10 minutes, strain and rinse under cold water to stop the cooking.
In the meantime, bring the bone broth to a boil, add the fish sauce and sugar.
Slice finely the garnishes and add to your individual soup bowls, with the rice noodles.
Chop the green onion, coriander, Thai basil … and keep on the side to add at the last minute.
Once the broth is boiling add the cut chicken and cook for a few minutes
Pour the boiling broth over the garnish. Add the coriander, green onion…. and a piece of lime