Faux Pho (Shortcut Vietnamese Chicken & Noodle Soup)

There's nothing more comforting than a cozy bowl of soup on a cold, wintry day.  I love to make soup since you can make a large pot and have it for several days after that, or even freeze portions for a quick thaw & reheat at a later date.

Soup is nourishing and there's something about making soup that empowers you and makes you feel like you've really accomplished something.  It's almost zen like, then to place a steaming bowl or mug in front of your loved ones yields my "perfect day" kind of vibe.

Pho, (pronounced "fuh") is a traditional Vietnamese soup that has taken the country by storm.  It has a gorgeous broth, noddles, perhaps some type of meat and vegetables and then lots of gorgeous condiments that you add to your bowl as you see fit.  These noodle houses specializing in pho are everywhere where I live.  Even if you're in a small town, you may find one of these gems as well.

THE INGREDIENTS ARE RELATIVELY SIMPLE AND THE THAI RED CURRY PASTE BRINGS A TON OF FLAVOR

Developing the broth for pho takes time, love and attention.  It's beautifully delicate, sensual and pleasing to the palette and nose, eliciting an "mmmmm" practically before you even have your first slurp.


While the art of true pho broth is a time honored tradition, most households appreciate a short cut version, hence the actual pho broth you now see among the chicken and beef broth packages at your local grocery store.  Those highly developed pho broths are much more expensive than the broth or stock might typically buy.

Enter my Faux Pho, or shortcut pho, which starts with packed chicken or vegetable stock, but you can certainly make homemade stock if you so desire.  I do that as well, but do keep the packaged broths in my pantry for quick weeknight cooking when a homemade stock is not sitting at the ready in my fridge.

I MADE THIS PHO IN MY NINJA FOODI ON THE SEAR/SAUTE SETTING BUT YOU CAN EASILY MAKE IT IN A LARGE POT OVER YOUR STOVE

Secret ingredient Red Thai Curry Paste gives a whollop of flavor, giving the allusion that you've had this liquid gold simmering for hours, adding a little bit of this and a little bit of that throughout your day.  You can find it easily in the Asian foods section of most grocery stores, or here on our SHOP page.   Pair with garlic and ginger as well as a splash of fish sauce (totally optional if you're scrunching your nose up right now) and some coconut aminos (liken to Tamari or soy sauce) and you have the most delicious broth to elevate an easy soup.

ADDING A BIT OF COCONUT MILK GIVES THIS A NICE SUBTLY CREAMY TEXTURE BUT I DON'T DETECT COCONUT FLAVOR DUE TO ALL THE OTHER NUANCES GOING ON HERE

I add coconut milk into this pho which is not common for this type of soup, but it gives a lovely, silky finish and makes this soup even more satisfying, giving it a very slightly creamy texture.

I start with mushrooms and a red or yellow bell pepper, but honestly any veggie that you like can go into this pho.  It's your pho.  Add what you like.


My favorite part about the pho, apart from the taste, are the toppings.  Crushed peanuts, cilantro, mint, radishes and a little something spicy like chili garlic crunch which is available on our SHOP page. 

ALL THE TOPPINGS MAKE THIS SO FUN TO DEVOUR

LOVE THIS CONDIMENT. SO MUCH FLAVOR! SO MUCH CRUNCH!

If you haven't tried Chili Garlic Crunch before, please do so if you like a hint of spice with texture.  I always have this on hand now even through I'm not what you'd call a "chili head". I like very mild spice that is flavorful as well.  Not just for the sake of heat.  Chili garlic crunch has dehydrated or fried crunchy bits if chili pepper and garlic in a luxurious oil.  Adding it to eggs, tacos, pasta, avocado toast or anything apart from a shoe just enhances the flavor and texture.  It's my most recent, new favorite find.  You can buy it on our SHOP page as well.

So spoon up a huge bowl of this soup right over your cooked pasta (I like to use Soba noodles which are made of buckwheat and gluten free).  It will warm up those noodles right away.  Add all the colorful toppings you want, grab some chopsticks (if you're adept at that), a big spoon and go to town.  Slurping is not only acceptable, it shows your appreciation for what's in front of you.

Faux Pho (Shortcut Vietnamese Chicken & Noodle Soup)
Serves 4 generously


1 package (10 ounces) soba (buckwheat) noodles, udon or spaghetti 
2 cooked chicken breasts, shredded or the shredded white meat of a rotisserie chicken. (You can also use tofu if you want a vegetarian version or leave the meat out entirely)
1 32 ounce container chicken or vegetable stock or broth
1 cup full fat coconut milk (such as Thai Kitchen)
1 8 ounce package baby portobello or white button mushrooms, cleaned, de-stemmed and sliced thinly
1 red or yellow bell pepper, core removed and cut into 1/2 inch dice
4 cups greens such as kale, spinach or a mix roughly chopped
1 tablespoon olive oil, plus extra for drizzling over the cooked noodles
3 gloves garlic, minced
1 thumb sized piece of ginger, grated (*see cook's note)
1 heaping tablespoon Thai Red Curry Paste (such as Thai Kitchen)
1/4 cup coconut aminos (you can also use soy sauce with a touch of honey or Tamari as coconut aminos have a slight sweetness.)
1 tablespoon fish sauce (optional but really addS to the depth of flavor)
Salt to taste (I like course sea salt and the amount will depend on how salty your stock is)


Garnishes/Toppings
Chopped peanuts
Lime wedges
Thinly sliced radishes 
Cilantro, chopped ​
Mint leaves
*Chili garlic crunch- see cook's note




In a large pot over medium heat add 1 tablespoon olive oil, mushrooms and peppers and sauté 3-5 minutes until they begin to soften.  I use my Ninja Foodi on the sear/saute setting to prepare this Pho.  You can also find this on our SHOP page. Add a pinch of salt, garlic, ginger and Red Thai Curry Paste, stirring around and letting the curry paste cook for just a minute.  Add the broth or stock, chicken, coconut aminos and fish sauce.  Let this cook for about 15-20 minutes while you prepare the noodles.


Cook noodles according to package directions by placing in a large pot of salted boiling water.  Soba noodles will cook in 5-8 minutes.  Drain the noodles then place back into the pot and moisten with a drizzle of olive oil.  Cover and keep warm until the soup is finished.


Finish the soup by adding the coconut milk and greens and let heat through another couple of minutes until the greens are wilted.


Serve by dividing the noodles into 4 large soup bowls, spoon pho over the noodles then top with the garnishes & condiments of your choice.  


Slurp away!


* If you haven't tried Chili Garlic Crunch before, please do so if you like a hint of spice with texture.  I always have this on hand now even through I'm not what you'd call a "chili head". I like very mild spice that is flavorful as well.  Not just for the sake of heat.  Chili garlic crunch has dehydrated or fried crunchy bits if chili pepper and garlic in a luxurious oil.  Adding it to eggs, tacos, pasta, avocado toast or anything apart from a shoe just enhances the flavor and texture.  It's my most recent, new favorite find.  You can buy it on our SHOP page as well.