A fresh and healthy treat for all. I skip the notion of making homemade stock and doctor up a good Solid Roasted Chicken Base. The result is just as deep and rich. The star anise adds intensity and the fish sauce takes it to the next level.


4 cups chicken broth

1 star anise

I knob ginger- thumb size- split down the middle

1 clove (optional)

2 tablespoons fish sauce

1/2 teaspoon white pepper

1 clove garlic- peeled and split in half

1/2 small red onion

Simmer all ingredients on low for 1 hour- Pour through a sieve saving the broth.

Pour broth in clean pot and return to stovetop to keep hot.


1 package rice vermicelli

2 cloves garlic-minced

6 tablespoons olive oil

1 teaspoon red chile oil –(optional)

Prepare Rice Noodles

Soak rice noodles in boiling water until soft. (only takes minutes)

Heat a small frying pan to medium heat.

Add olive and chile oils . When oil is hot add garlic and saute for 1 minute.

Drain water off noodles and place in a separate bowl.

Pour oils over noodles and lightly toss.

Separate Noodles in your serving bowls.

Set aside.

Cut up chicken and lay slices on top of noodles.

Place Enoke next to chicken.

Pour hot broth over noodles ,chicken and enoke.

Top with :


A sprinkle of:


Thai basil




A handful of bean sprouts

A wedge of lime-(squeeze juice on top to finish )

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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