Veggie or Chicken Pho. Pho is a beloved Vietnamese staple, typically made with a warm, fragrant broth and meat, vegetables, and noodles. Here, we've swapped out traditional rice noodles for vitamin-rich spaghetti squash and added pan-seared chicken and red bell pepper to make a savory, satisfying meal. It's finished with a drizzle of salty, slightly-sweet hoisin-style amino sauce and cashews for a subtle crunch.

Chicken Pho is a refreshing and fragrant Vietnamese chicken noodle soup cooked in a delicious infused broth, topped by an abundance of fresh herbs. A nourishing noodle soup inspired by Vietnamese flavors. Cremini mushrooms, ginger, carrots, and celery are cooked in a savory broth seasoned with a ginger-anise spice blend (featuring cloves. You can have Veggie or Chicken Pho using 27 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Veggie or Chicken Pho

You need 10 of shiitake mushrooms.
It's 4 of large white onions, peeled and diced.
It's 3 inches of ginger, peeled and sliced.
It's 10 cloves of garlic, peeled and crushed.
It's 1 tsp of olive oil.
You need 4 of baby bok choy, halved.
You need 6 pods of cardamom.
You need 6 of whole star anise.
Prepare 2 tsp of coriander seed.
You need 6 of whole cloves.
You need 1 tsp of fennel seed.
It's 2 of cinnamon sticks.
You need 1 tbsp of low sodium soy sauce.
Prepare 1 of whole roasted chicken (recipe coming soon), shredded, using the bones for the stock. - OPTIONAL.
It's 1 package of firm tofu, cut into 1 inch thick triangles, seasoned and roasted in a 400F oven for 15-20 minutes, until lightly golden. - OPTIONAL.
You need 4 of carrots, peeled, then using the peeler continue to peel, making thin noodles.
It's 6 of green onions, sliced lengthwise and very thin.
You need 1 package of flat rice noodles, boiled.
You need 14 cups of water.
You need 1 of large stock pot.
Prepare of To serve:.
Prepare of Fresh basil, left whole.
Prepare of Fresh cilantro, left whole.
It's of Bean sprouts, washed.
You need of Lime, cut into wedges.
Prepare of Hoisin.
It's of Sriracha.

Remove the chicken from the broth. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil.

Veggie or Chicken Pho step by step

In a large pan over medium heat with no oil added, char the mushrooms, white onions, ginger, garlic, and chicken bones if you chose the chicken option. Add the olive oil, then lay the bok choy flat side down to get a caramelized, brown edge. About 5-7 minutes..
Add the water, scraping the bits off the bottom. Then add back in the mushrooms, onion, and ginger. Then add the star anise, coriander seed, fennel, cardamom, cinnamon sticks and cloves. Bring the pot to a low simmer for 2-3 hours. Lower the heat, stir in the soy sauce and cover for 45 minutes to an hour..
Strain the broth and add the roasted chicken pieces or tofu triangles to heat them through..
In a large mixing bowl, mix the cooked rice noodles, carrots, and green onions., then portion them into 8 large soup bowls, topping each with a charred bok choy half..
Ladle the stock and chicken/tofu over each bowl until it comes up about 3/4 to the edge..
In 8 separate small dishes, arrange the cilantro, basil, bean sprouts, and lime wedges for your guests to add if they choose. Leave the hoisin and sriracha either divided in 8 more small dishes or just out in their bottles for your guests to enjoy, depending how fancy you want to get with it..

My mom makes chicken pho and I missed having it since moving half way across the country. Husband doesn't like fish sauce so we used soy sauce instead. Didn't add bok choy as it added too much to the soup. Using a wooden spoon, scratch the bottom of the pot to help loosen up all the brown bits left behind. Cover the instant pot; seal the vent.