I’m going to come right out and say it, “I make the best Pho in Orlando.” That’s right, the American girl who lives in what should be considered Orlando’s Little Saigon makes the best bowl of Pho in town. Hand’s down.
Don’t believe me? Ask my husband. Don’t believe him? Make some yourself. It’s THAT good! And, not only does it taste good, but it’s actually really good for you. Consider this recipe a healthier, more delicious, more Vietnamese version of chicken noodle soup. It’s got your light broth, scrumptious chicken, and saturated veggies, but about a million times the taste.
Seriously, it’s THAT good.
Provided below is an adaptation of this original recipe featured on my girl Gwenyth Paltrow’s blog Goop. She has yet to lead me astray with her recipes, and this one, in particular, sealed the deal for GP getting my vote as America’s best recipe sharer! Don’t believe me? Ask my husband. Don’t believe him? Make some of her recipes yourself. They’re THAT good!
Annnyhow, I do suggest you try this recipe, especially if you live in Florida. It’s cold today and who knows how many more nights you’ll have to dig into some steaming hot soup!?
What You’ll Need::
- 1 lb chicken organic chicken breast, fully cooked. I chose to stir fry mine in some sesame oil and soy sauce for extra flavor
- 1.5 quarts (or 6 cups) organic chicken broth
- 1 bunch scallions (green parts only), chopped
- 1 3-inch chunk of ginger, peeled, sliced and gently mashed with the side of a knife
- 1 teaspoon organic turbinado sugar
- 1 tablespoon fish sauce
- 1 cup organic kale, torn into bite sized pieces
- 1 bunch (about 2 oz) bean thread or cellophane noodles
- 2 tablespoons chopped cilantro, for garnish
- 2 tablespoons chopped peanuts, for garnish
- Sriracha to taste
- 2 lime wedges
- 1 tablespoon ground coriander
- 6 whole cloves
- 2 teaspoons anise seeds
- 1 cinnamon stick
What To Do::
- In a wok, gently toast the cloves, anise seeds, and cinnamon stick over medium heat for 3-4 min or until fragrant
- In a large pot, combine: toasted spices, broth, scallions, ginger, coriander, fish sauce, and sugar. Bring to a rapid boil.
- Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
- Strain the broth and discard solids.
- Add the kale, chicken, and noodles. Cook for an additional 4 minutes on low, or until the noodles have softened.
- Ladle soup into bowls and garnish with cliantro, lime, peanuts, and Sriracha to taste
- Enjoy! Nourish and Be Nourished::