This Vietnamese Pho is a beautiful, flavorful soup with an array of colorful garnishes. Traditional Pho (pronounced “fuh”) is a favorite restaurant or take out staple that may seem too complex to make at home, but it is actually very simple to prepare so don’t be daunted by the long list of ingredients and think that it will be difficult. The prep takes a bit of time, but the fabulous flavor makes it well worth the effort, and as you gain experience with Pho you can tailor the garnishes to those you love most!
cost per recipe: $25.90
The price is determined by the national average.
tablespoon vegetable oil
large yellow onion, cut in half and thinly sliced (about 1 cup)
Thai chili pepper (optional)
cloves garlic, minced
tablespoon minced peeled ginger root
medium red bell pepper, cut into matchstick-thin strips (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Unsalted Chicken Broth
tablespoon fish sauce
tablespoon soy sauce
large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)
green onion, thinly sliced (about 1 cup)
ounces enoki mushrooms, separated into 6 bunches
radish, thinly sliced
ounces boneless, skinless chicken breasts, cooked, thinly sliced
pound shrimp (16 to 20 count per pound), peeled, deveined and cooked
cup packed cilantro leaves
lime, cut into 6 wedges
Heat the oil in a 6-quart saucepot over medium-high heat. Add the yellow onion and cook for 4 minutes or until tender, stirring occasionally. For mild to medium heat, add 1 chili pepper (leave it whole). Add the garlic and ginger and cook and stir for 1 minute. Add the bell pepper and cook for 2 minutes, stirring occasionally.
Add the broth, fish sauce and soy sauce and heat to a boil. Reduce the heat to medium and cook for 5 minutes. Remove and discard the whole chili pepper, if used.
Divide the zucchini noodles among 6 bowls. Spoon about 1 1/2 cups broth mixture over each. Divide the green onions, mushrooms, radishes, chicken, shrimp and cilantro among the bowls. For more heat, thinly slice the remaining chili pepper and add to the bowls. Top with the lime wedges.