THMD4: Vietnamese Chicken Pho

What ingredients you will need

• bean sprouts
• birdseye chillies
• brown onion
• 500 g chicken nibbles or wings (you could also use chicken necks)
• cinnamon stick
• coriander seeds
• fish sauce
• fresh coriander leaves
• fresh ginger
• fresh mint leaves
• fresh Thai basil leaves
• Hoisin Sauce – We have a Healthy Hoisin Sauce recipe available for anyone with dietary needs.
• lime
• 1 medium whole chicken
• rice noodles – gluten-free if required.
• salt
• shallot or red onion
• spring onion
• Sriracha or Sambal –  We have a delicious Homemade Sriracha Sauce recipe and a Sambal recipe available for free.
• star anise
• sugar of choice
• whole cloves

This page exists to help people find what cookbook the Vietnamese Chicken Pho is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

• Protein swap – You can swap the whole chicken for bone-in chicken pieces or chicken marylands. The bone is required though for the flavour in the broth.
• No Chicken Stock Concentrate? We highly recommend making Niks Chicken Stock Concentrate for best results! Vegetable stock concentrate will work. You can also replace the water with liquid stock. 
• Don’t like fresh coriander – Try boosting the fresh herbs with plenty of Thai basil and mint.
• Gluten-free – Use GF sauces and noodles.
• Low carb/Paleo – Replace noodles with shredded wombok. We also have a Hoisin Sauce recipe to cater for allergies. Use compliant sweetener. 
• Lower calorie – Serve with wombok instead of noodles.
• Go veggie – Omit wings, chicken and fish sauce. When roasting onion, add 2 stalks celery, roughly chopped and 1 carrot, roughly chopped. When adding roasted vege to broth, add 10 whole dried shiitake mushrooms, 1 piece kombu and 1 Tbsp white miso paste. Serve topped with pan-fried oyster mushrooms and tofu, cubed..
• Low Fodmap – Replace onion with leek (green part only) and garlic with 1 Tbsp garlic infused olive oil. Replace shallot with chopped spring onions (green part only). We have some compliant Homemade Sriracha Sauce and Healthy Hoisin Sauce recipes that you might like to make.
• Spice Level – This is not spicy, but you can add some Sriracha and fresh sliced chilli to increase the heat. 
• What should i do with leftover cooked chicken? Try making a Spring Roll Bowl with shredded chicken and dressing, or use in the Spinach and Ricotta Pasta Bake.

How to Cook

1. Roast the wings and aromatics.
2. Place roasted aromatics in the simmering basket in the mixer bowl with broth ingredients. 
3. Place whole chicken in the steaming trays – ensuring not to cover the holes, so steam can cook the chicken.
4. Cook the chicken with broth underneath, so all juices fall into the broth. If your chicken is not cooked fully after the assigned time, you can top up with a little water and keep cooking. 
5. Shred cooked chicken and discard aromatics. 
6. Serve broth and chicken with noodles and toppings.

Storage & Meal Prep

• Fridge – Store in the fridge for up to 3 days.
• Freezer – The chicken and broth will freeze well. Toppings and noodles are best fresh.
• Make ahead – freeze cooked for up to three months.

Some other Thermomix Vietnamese recipes you might love:

• Vietnamese Pho
• SKINNYASIA: Vietnamese Espresso Martini
• SKINNYASIA: Vietnamese Meatball Salad

Method Variations