Anti-Inflammation Chicken Pho Recipe
This soothing anti-inflammation chicken pho is a lighter take on traditional Vietnamese pho, combining a homemade broth rich in anti-inflammatory ingredients like ginger, onions, and fresh herbs. Substituting brown rice noodles adds a nutritious twist while retaining the dish's comforting, aromatic essence.
Equipment
- Large stockpot (8-quart or larger)
- Fine-mesh sieve
Ingredients
Broth:
- 1 4-5 lb chicken quartered, backbone reserved
- 2 yellow onions peeled and halved
- 1 2-inch piece of fresh ginger peeled and smashed
- Kosher salt to taste
- 2 tsp light brown sugar
- 5 qt water
- 1/4 cup fish sauce plus extra for serving
Toppings and Garnishes:
- 1 lb dried brown rice noodles
- 1 bunch green onions green parts thinly sliced
- 2 cups mung bean sprouts
- 2 jalapeños thinly sliced (optional, if tolerated)
- Torn basil cilantro, and mint leaves
- Lime wedges for serving
- Sriracha sauce optional
Instructions
- Prepare the Broth: In a large stockpot, combine chicken pieces, onions, ginger, 2 tsp salt, brown sugar, and water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 1 hour, skimming off impurities from the surface. Add more water as needed to keep chicken submerged.
- Shred the Chicken: Remove chicken from the pot and cool until manageable. Shred meat from bones and transfer to a bowl. Return chicken bones and skin to the stockpot.
- Reduce and Strain the Stock: Continue simmering for 1½ to 2 hours. Strain broth through a fine-mesh sieve into another pot and cook over high heat until reduced to 12 cups. Stir in fish sauce to taste. Optionally, cool the stock and refrigerate for up to 3 days.
- Cook the Noodles: Prepare noodles according to package instructions.
- Assemble the Pho: Add half the shredded chicken to the simmering broth and warm through. Divide cooked noodles among six bowls, then ladle broth and chicken over noodles. Top with green onions, bean sprouts, and jalapeños (if using). Garnish with torn herbs.
- Serve: Accompany with lime wedges, extra fish sauce, and Sriracha for personalized seasoning.
Notes
For an anti-inflammatory boost, consider adding turmeric or extra ginger to the broth. Opt for low-sodium fish sauce and avoid jalapeños if sensitive to nightshades. Annie Chun’s brown rice noodles and Thai Kitchen fish sauce are reliable, gluten-free options.
Tried this recipe?Let us know how it was!