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Ingredients
  • The Broth:
  • 8 oz of dried Banh Pho rice noodles (these are also known as “rice sticks”). Use either small (linguine-sized) or medium (fettucine-sized) or you can use Pad Thai rice noodles too. The thinner the noodle, the lighter the experience
  • 3 whole star anise (not the same thing as anise seed)
  • 5 whole cloves
  • 2 cinnamon sticks, broken in half
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of sesame oil
  • 1.5 lbs of chicken tenderloins OR boneless, skinless chicken thighs, thinly sliced so it’s 1/4” wide and about 2” long
  • 1 tbsp of crushed garlic
  • 1 tbsp crushed/minced ginger (I used Spice World Squeeze Ginger as it’s so easy and has great flavor- Costco has it too!)
  • 3 cups of chicken broth (1 tbsp of Chicken Better Than Bouillon 3 cups of water)
  • 3 cups of beef broth (1 tbsp of Beef Better Than Bouillon 3 cups of water)
  • 2 tbsp of fish sauce (don’t mind its pungent fragrance – this ingredient is crucial to the Pho’s rich flavor and it tastes nothing like it smells once cooked)
  • 2 tbsp of hoisin sauce
  • 1 tsp of  Lawry’s seasoned salt
  • The Toppings:
  • 1 yellow onion, thinly sliced (use 2 onions if you want more for the topping as it’s my favorite one – SO perfectly paired with the broth)
  • 1 jalapeño pepper, thinly sliced
  • 1 lime, sliced into discs or cut into 6 wedges
  • 14 oz can of bean sprouts, drained (or use fresh bean sprouts if you can find them!)
  • Fresh cilantro leaves
Steps
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