Receita Solta

Delicious Vietnamese Pho Recipe: Flavor in Every Spoonful

RS

Por

Master Receita Solta

Delicious Vietnamese Pho Recipe: Flavor in Every Spoonful
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories500 kcal

Resumo para quem tem pressa

"Traditional Vietnamese soup based on translucent chicken broth cooked with fresh ginger, onion, and fish sauce. Served over rice noodles and finished with crunchy bean sprouts, aromatic herbs, and lemon drops."

Delicious Vietnamese Pho Recipe: Flavor in Every Spoonful

O Que Você Precisa Saber

- Slow cooking for an hour extracts the collagen and essential oils from the chicken, ginger, and onion for the broth. - The step of straining the broth is indispensable to obtain the crystalline transparency that defines a good pho broth. - Fish sauce provides the salty umami base needed to harmonize with the acidity of the lemon and the freshness of the herbs.

Ingredients

Main Course

  • 200g of rice noodles
  • 1kg of chicken breast
  • 1 large onion cut in half
  • 2 slices of fresh ginger
  • 3 liters of water
  • 1 tablespoon of fish sauce
  • Fresh herbs (cilantro and Thai basil)
  • Bean sprouts to taste
  • Lemon slices to taste

Instructions

Main Course

1

In a large pot, place the 3 liters of water and add the chicken breast, onion, and ginger.

2

Bring to high heat and let it boil. Then, reduce to medium heat and cook for about 1 hour.

3

After cooking, remove the chicken and shred. Reserve the broth.

4

Strain the broth and return to the pot, adding the fish sauce.

5

Meanwhile, cook the rice noodles according to the package instructions and set aside.

6

On a plate, place the pasta, the shredded chicken, and pour the hot broth over it.

7

Finish with fresh herbs, bean sprouts, and lemon slices.

8

Sirva imediatamente e aproveite!

Equipe sua Cozinha

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Chef Tips

- Toast the onion and ginger on a griddle before boiling to give an amber tone and slightly smoky notes to the broth. - Rinse the rice noodles in cold water right after cooking to stop softening and prevent sticking. - Serve the broth piping hot in the bowl so the heat activates the oils of the cilantro and basil at the moment of eating.

Variations

- Adicione uma unidade de anis-estrelado e uma canela em pau durante a fervura do caldo para criar o perfil clássico de especiarias. - Fatie pimentas vermelhas frescas como dedo-de-moça para guarnecer a sopa à mesa trazendo picância acentuada. - Incorpore cogumelos fatiados ao caldo nos 10 minutos finais de cozimento para adicionar mais textura.

Substitutions

- The chicken breast can be replaced with boneless thighs or whole thighs to provide a denser broth. - Thai basil can be swapped for common basil mixed with a few mint leaves. - Fish sauce can be replaced with light soy sauce with drops of lemon if you cannot find the Asian condiment.

How to Store

Mantenha o caldo e o frango desfiado em vasilhas fechadas na geladeira por até 4 dias. O macarrão deve ser cozido na hora do consumo para não desmanchar no líquido guardado.

Can You Freeze It?

Pure broth freezes easily for up to 3 months in airtight plastic containers. Do not freeze the soup already assembled with the pasta and fresh sprouts, as they will lose their characteristic texture.

What to Serve With

Arrange small plates on the table with lemon wedges, additional bean sprouts, fresh cilantro sprigs, and sriracha chili sauce so that each diner can season to their liking.

Frequently Asked Questions

Posso substituir o macarrão de arroz por macarrão tradicional de trigo?

Não é recomendado, pois a textura leve e neutra da massa de arroz é fundamental para não sobrecarregar a delicadeza do caldo asiático.

How to remove excess fat from the surface of the broth?

Pass a ladle close to the surface of the boiling broth or let the broth cool in the refrigerator to remove the solidified fat layer.

O que é exatamente o molho de peixe citado na receita?

É um condimento líquido fermentado tradicional da culinária do sudeste asiático, salgado e rico em sabor umami, conhecido como nam pla ou nuoc mam.

Does bean sprout need to be cooked before serving?

No, bean sprouts (moyashi) are placed raw in the bowl so that the boiling broth softens them slightly while maintaining their crunchy texture.

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