The best part of growing your own sprouts is the day you harvest. There are a number of family favorite recipes where I can use my bean sprout harvest but I decided to make hubby’s favorite comfort soup, Chicken Phở.
Since we used our own harvested bean sprouts (grown in my Le Creuset Stock pot) and fresh basil from my garden, our children craved and dug into the pile of their choice toppings to fill their chicken noodle soup bowls. Phở is one of the most vibrant, comforting and delicate flavors I’ve ever tasted. I got hooked with this soup because of the many fresh ingredients mixed all together. I learned my recipe from reading Vietnamese cook books, asking around Vietnamese friends and following Helen and learning her easy Phở recipe online. Here it is:
Wash a whole chicken (I only use organic chicken when making soup) very well. Rub it with salt to remove the smell then rinse completely. Add chicken into a big pot and fill it with water until water is covering chicken itself. Add 1 tbsp. of salt and 1 medium whole peeled onion. Bring to boil and carefully and consistently skim off the foam. When all the foam are gone, continue simmering until chicken is tender, around 30-45 minutes depending on the size of your chicken.
I purchase a Phở packet from our local Vietnamese market and I added it to the stock 10 minutes before the soup is done. This gives the soup the authentic Phở aroma.
When chicken is cooked, remove from stock, wash and cool down. Slice the chicken meat depending on the size you like or shred it into chunks.
On a large serving bowl, place a handful of blanched Vietnamese Phở Noodles (I buy the “802 Brand Rice Sticks at 99 Ranch Market). Top with chicken, sliced lime leaves, chopped green onions, thinly sliced onions (soaked in cold water), basil and bean sprouts. Serve the hot stock onto the bowl then serve the Phở with these optional ingredients: cilantro leaves, fish sauce, hoisin sauce, and/or chili sauce.