Ah, pho—a warm, hearty bowl of comfort from Vietnam that’s full of aromatic wonders and vibrant ingredients. If you’ve been on the lookout for a home-cooked dish that will wrap you in a blanket of tranquility and transport you to the bustling streets of Hanoi, this Lemongrass Chicken Pho is the ideal recipe for you.
Pho holds a special place in my heart and kitchen. It’s one of those dishes that’s far from just food; it’s a journey, a warm hug in a bowl that caters to all senses. The intricate blend of spices, the delicate undertone of lemongrass, and the fresh burst of herbs make it irresistible.
This particular morning, I woke up craving something that would invigorate me yet provide comfort. The crisp autumn air called for something more nurturing than typical fare, and it struck me—why not bring a bit of Southeast Asia to my UK kitchen today? The more I pondered, the more Lemongrass Chicken Pho seemed like the perfect plan.
The beauty of making pho at home lies in the delightful freedom of crafting it to suit your taste. My take involves the luscious flavors of lemongrass, which meld quite beautifully with the tender chicken pieces and the subtle hint of star anise. What I particularly enjoy about this recipe is that it doesn’t require hours of simmering—a smoother experience for those busy afternoons when time isn’t your ally, yet you long for a taste of something exotic.
As the stock simmered away on my stove, the heavenly scent filled the kitchen, enticing even my husband from his tinkering in the garden. Pho is not just about food; it’s truly a work of art, assembling ingredients like noodles, protein, and broth with toppings galore. When it’s finally time to eat, everyone gathers to construct their bowl just the way they fancy—be it a mountain of fresh herbs, a splash of lime juice, or a fiery kick from sliced red chilli.
Once you bring this pho to your table, it’s all about feeding the soul. As cold drizzle taps against your windows, you can find a little warmth in the world inside your bowl. It’s an adventure right from the comfort of your home, a perfect way to end the day.
Serve this on a family night or when you have friends around, and watch how it sparks conversations and smiles. The gentle hum of talk punctuated by the slurping of noodles—there’s nothing quite like it.
I hope you enjoy making and devouring this dish as much as I do. Cheers to new culinary adventures and creating warmth with every meal you craft!
Ingredients
– 2 tablespoons vegetable oil
– 2 lemongrass stalks, finely chopped
– 500g boneless, skinless chicken thigh fillets, thinly sliced
– 1 onion, thinly sliced
– 3 garlic cloves, minced
– 1 star anise
– 2 litres chicken stock
– 200g rice noodles
– 2 tablespoons fish sauce
– 1 tablespoon sugar
– 1 teaspoon salt, or to taste
– 150g bean sprouts
– 100g fresh herbs (mint, coriander, Thai basil)
– 2 limes, cut into wedges
– 2 spring onions, thinly sliced
– 1 red chilli, thinly sliced (optional)
Method
1. **Prepare Ingredients**: Start by finely chopping the lemongrass stalks, thinly slicing the chicken thighs, onion, and spring onions, and mincing the garlic. Ensure that all other ingredients are prepped and ready for cooking.
2. **Sauté Aromatics**: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped lemongrass, minced garlic, and sliced onion. Sauté for about 3-4 minutes until the onion becomes translucent and the mixture releases its aroma.
3. **Cook Chicken**: Increase the heat to medium-high, add the sliced chicken thighs to the pot, and cook, stirring frequently, for about 5-6 minutes until the chicken pieces are lightly browned on all sides.
4. **Simmer Stock**: Add the star anise and 2 litres of chicken stock to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 20 minutes to allow the flavours to develop.
5. **Prepare Noodles**: While the stock simmers, prepare the rice noodles according to package instructions (usually involves soaking in hot water for about 5-10 minutes until soft). Once the noodles are ready, drain and set aside.
6. **Season and Finish**: After 20 minutes, remove the star anise from the soup. Stir in the fish sauce, sugar, and salt, adjusting the seasoning to taste. Let the soup continue to simmer for another 5 minutes.
7. **Assemble Pho**: Divide the cooked rice noodles equally among serving bowls. Ladle the hot chicken broth and pieces of chicken over the noodles.
8. **Garnish and Serve**: Top each bowl with a generous amount of bean sprouts, fresh mint, coriander, and Thai basil. Garnish with sliced spring onions, and a few slices of red chilli for extra heat if desired. Serve each bowl of pho with lime wedges on the side for squeezing over.
Enjoy the comforting and aromatic flavours of this homemade Vietnamese Lemongrass Chicken Pho!
