0
Chicken Pho from Magnolia Table, Volume 3.

Chicken Pho

byJoanna Gaines
Total 1 hour and 20 minutes
Active 30 mins
Makes 4 servings
“Pho wasn’t a dish you could easily find in Waco until the last few years, so serving it to friends always felt like revealing a best-kept secret. If you can’t find the rice noodles at your grocery store, you can always substitute ramen in a pinch. The finished product won’t be traditional pho, but you will still receive all the warmth and restoration a bowl of pho can give.” — Joanna Gaines, Magnolia Table, Volume 3
Ingredients
  • 6 whole cloves
  • 2 cardamom pods
  • One 4-inch cinnamon stick
  • 1 star anise pod
  • 2 teaspoons coriander seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon canola oil
  • 1 white onion, halved
  • One 2-inch piece ginger, peeled and thickly sliced
  • 1 garlic clove, peeled
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • ½ teaspoon kosher salt
  • 1 bay leaf
  • 9 ounces thin rice noodles such as Caravelle
  • 3 cups cooked, shredded chicken
  • 2 cups mung bean sprouts
  • ½ cup thinly sliced red onion
  • 1 jalapeño, sliced
  • Thai basil, chopped, for garnish
  • Cilantro leaves, for garnish
  • 2 limes, cut into wedges, for garnish
  • Hoisin sauce (optional)
  • Sriracha (optional)
    Directions
    1. Preheat the oven to 400°F.
    2. On a baking sheet, combine the cloves, cardamom, cinnamon stick, star anise, coriander seeds, and fennel seeds. Bake for 10 minutes, then put on a plate to cool.
    3. In a large stockpot, heat the canola oil on medium-high heat until shimmering. Add the white onion, ginger, and garlic, spreading out so as not to crowd the pot, and sear until blackened, 2 to 3 minutes per side. Add the chicken stock, 2 cups of water, the fish sauce, brown sugar, salt, bay leaf, and toasted spices and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.
    4. Meanwhile, prepare the noodles according to the package instructions, drain, and set aside.
    5. With a fine-mesh sieve set over a large bowl, strain the broth, discarding the spices and aromatics. Return the strained broth to the stockpot and add shredded chicken. Bring to a boil.
    6. To serve, add the noodles to individual bowls and ladle on the hot chicken and broth. Top with sprouts, red onion, jalapeño, basil, and cilantro. Serve immediately with a lime wedge on the side, adding hoisin and sriracha to taste (if using).
    7. Store broth and chicken in an airtight container in the refrigerator for up to 3 days. Store noodles and toppings separately in the refrigerator.
    Magnolia Table, Volume 3. Copyright © 2023 by Joanna Gaines. All rights reserved.

    You May Also Like

    Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread
    Joanna Gaines' Lobster Rolls
    Joanna Gaines' Wedge Salad with Blue Cheese Dressing
    MAGNOLIA image
    Joanna Gaines' Cherry Pie with Streusel
    Elizabeth Poett's Chicken Piri Piri
    MAGNOLIA image
    Croissants, newspaper, reading glasses, and a coffee mug sit on a white marble table.
    The library room at Hotel 1928
    MAGNOLIA image
    Recipe Placeholder Image
    Joanna Gaines' Antipasto Salad
    The Magnolia Silos stand in front of a green lawn surrounded by people in Waco, Texas.
    MAGNOLIA image
    Elizabeth Poett's Lemon Cake with Lemon Curd Buttercream Frosting
    MAGNOLIA image
    MAGNOLIA image
    MAGNOLIA image
    Millie Peartree's Fried Okra and Fried Green Tomatoes