It’s reaching the end of October, temperatures have dropped and there’s nothing better than sipping on warm, comforting soup. Melissa and Jasmine Hemsley have the perfect Vietnamese Chicken Pho soup recipe for those cold autumn eves when all you want something comforting and yummo.
In a large dry pan, toast the peanuts over a gentle heat for a minute until golden, giving the pan a shake to make sure they are golden all over, then set aside the peanuts.
In the same pan, add the broth, cinnamon, onion, fresh ginger, garlic, a pinch of salt, fish sauce, cloves, star anise, and a lime or lemon zest. Bring to a medium simmer.
Add the chicken thighs, reduce the heat to a low simmer and gently cook for 25-30 minutes to let the flavors infuse into the chicken.
Meanwhile, use a spiralizer or julienne peeler to make the zucchini noodles. Or use a regular vegetable peeler to slice the zucchinis lengthways into very wide papardelle-style ribbons. You might want to cut the long strands in half to make them easier to eat.
Roughly chop the toasted peanuts or crush them with the back of a knife. Arrange the peanuts, chili, lime wedges, mint, basil, half the cilantro, radishes, and scallions in separate dishes as accompaniments to the pho, along with a bowl of tamari.
Once the chicken is cooked through, remove to a plate to cool, then shred using two forks.
Strain the broth and taste for flavor. Return to the pan with the halved green beans and simmer for about three minutes.
Add the shredded chicken to warm through along with the zucchini noodles and the rest of the cilantro.
Divide the pho among 4 bowls, top each with a small handful of bean sprouts and a lime wedge, and let everyone help themselves to the rest of the accompaniments.