Pho is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga). It's warm, soothing and will chase away any cold you might be catching.
- 2 tablespoons coriander seeds
- 4 whole cloves
- 4 whole star anise
- 1 cinnamon stick
- 1 quart homemade chicken stock (or homemade or store-bought chicken stock)
- 1 bunch green onions (green top parts only) chopped
- 1 3-inch chunk of ginger, sliced and smashed with side of knife
- 1 teaspoon brown sugar, or more to taste
- 1 tablespoon fish sauce, or more to taste
- 1-2 cups kale, chopped into bite-sized pieces
- 1/2 pound leftover chicken breast, shredded
- 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
- 1-2 tablespoons cilantro, chopped- for garnish (optional)
- 1-2 tablespoons chopped green onions (white parts only), minced- for garnish (optional)
- 1/2 lime, cut into wedges
- Sriracha chili sauce to taste
Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
Add the shredded chicken and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
Ladle the broth into bowls. Divide the kale, shredded chicken and the noodles evenly into each bowl.
Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.