Pho (pronounced “fuh”) is a flavorful broth filled with noodles, thin slices of meat, and a little salad of fresh herbs and tender greens sitting on top. In the United States, it’s developed a cult following, and my family is just as crazy about it. They loved the tender chicken, flavorful broth, and customizing their bowls with the toppings they wanted. When my husband came home from work the first night we had it, my three-year-old ran up to him and excitedly said, “Dad! We had fffff for dinner!”
Prep time 15 minutes
Serves 6
21/2 quarts (2.4 liters) chicken broth
3 star anise pods
1-inch (2.5 cm) knob of ginger, sliced
1 cinnamon stick
1 garlic clove, minced
3 tablespoons (45 ml) coconut aminos
1 tablespoon (20 g) honey
1 teaspoon fish sauce
1 teaspoon sea salt
11/2 pounds (680 g) boneless, skinless chicken breasts, partially frozen
2 medium zucchini, spiralized into thin noodles
1/2 cup chopped fresh cilantro
1/2 cup (20 g) chopped fresh basil
2 to 3 limes, cut into wedges
Additional toppings: shredded carrots, sliced jalapeños, mung bean sprouts, chili garlic paste
1 Pour the chicken broth into a 4-quart (3.8 liter) slow cooker. Add the star anise pods, ginger slices, cinnamon stick, garlic, coconut aminos, honey, fish sauce, and sea salt.
2 Cover and cook on low for 5 to 6 hours, until broth is flavorful and fragrant.
3 Meanwhile, prepare the chicken by slicing it as thinly as you can with a sharp knife. Chill until ready to use. Finish preparing the herbs, lime wedges, and additional toppings.
4 About 20 minutes before serving, remove the ginger, cinnamon stick, and anise pods from the broth with a slotted spoon. Add the thinly sliced chicken and zucchini noodles, and stir the soup around. Cover and cook for another 20 minutes, until chicken is cooked through and the zoodles are tender.
5 Ladle the soup into bowls and top with desired herbs, limes, and toppings.
