For the longest time I pronounced this soup, “foe”, and recently a friend taught me that the right way to prounounce it was “fuh”. What?! Crazy. I guess I’ve been sounding like an idiot for awhile then, going around calling it “foe” for years!
Well, regardless, this soup is the bomb! I made it with chicken, but you could add thin slices of pork or beef if you’d like as well!
Do you ever watch Jimmy Fallon on Late Night? He does a “Thank You” segment where he writes random, hilarious “Thank You” notes, and I feel like this soup deserves a big “thank you” So here goes:
“Thank You, Pho (fuh) noodle soup, for being a (way better) jazzed up version of American chicken noodle soup. Thank you, Pho, for being irresistible in your flavor, crunch, and kick. Thank you for letting me add as much cilantro, bean sprouts, and jalapenos as I want, to your already delicious stock.
Thank you for teaching me that not all chicken noodle soup is boring and bland, and that for people who love spice, you CAN add jalapenos to your soup, and not be judged. I love you Pho!”
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
Pho Noodle Soup
- 8 ounce package dried rice vermicelli noodles
- 1 pound cooked chicken , shredded
- salt and freshly ground black pepper
- 1 large onion , halved
- 1 4 inch piece freshly grated ginger , unpeeled and cut into chunks
- 5 cups low-sodium chicken broth
- 1 cup water
- 1-2 Tablespoons fish sauce , to taste
- 1 stick ground cinnamon
- 4 green onions , chopped
- 2 fresh jalapeño peppers , thinly sliced and seeds removed
- 1 bunch fresh cilantro , chopped
- 1 cup fresh bean sprouts
- Prepare the rice noodles according to package directions.
- Meanwhile, place a large pot over high heat. Add the onion halves and ginger pieces to the pot; cook about 4 minutes.
- Add the chicken broth, water, fish sauce, and cinnamon stick, and bring to a slow boil.
- Ready the garnishes. Arrange cilantro, green onions, bean sprouts, and jalapeño slices on a platter and place on table for easy access.
- Drain the noodles.
- Discard the ginger, and cinnamon stick from the stock pot.
- Remove the onion halves and slice them into thin pieces.
- Divide the noodles among 4 bowls; top with the broth, onion, shredded chicken, cilantro, green onions, bean sprouts, and jalapeños.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.