Homemade Pho Soup & Vietnamese Banh Mi Wraps

Elizabeth Eats
S2:Ep119 mins2017Guest: Elizabeth Rider
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Homemade Pho Soup & Vietnamese Banh Mi Wraps

Once you've tried Pho there's no going back. In this episode, Elizabeth teaches you how to supercharge this delicious Vietnamese chicken soup by using the same principles of making overnight bone broth with Pho-inspired spices. The outcome? Incredibly collagen-rich Pho free of MSG and other unhealthy ingredients. As if that isn't enough, she also shows a much healthier spin on a Banh Mi sandwich - the popular Vietnamese sandwich taking over restaurant menus across the world. This episode will teach you how to bring Vietnamese flavors to your own kitchen. No takeout required.

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Homemade Pho Soup & Vietnamese Banh Mi Wraps
Print Recipe

HOMEMADE BONE BROTH PHO (VIETNAMESE CHICKEN NOODLE SOUP)

Makes: approximately 5 quarts of stock or 12 servings of soup

Ingredients

(use organic ingredients where possible)

  • 2 full raw bone-in chicken leg quarters
  • 2 bone-in chicken breasts (or one whole raw chicken)
  • 3 carrots, cleaned and roughly chopped
  • 1 white or yellow onion, cut in half
  • 3 cloves garlic, smashed
  • 1-2 inches ginger, chopped
  • 1 stalk lemongrass
  • 4-6 whole cloves
  • 5 whole cardamom pods
  • 1 small cinnamon stick
  • 3 whole star anise
  • ½ tsp whole black peppercorns
  • 1 tsp sea salt
  • 2 tbsp apple cider vinegar
  • 1-2 tsp fish sauce to taste (optional)

For Rice Noodles

  • Brown rice noodles (recommended)
  • Cilantro
  • Jalapeno
  • Bean sprouts
  • Green onions (optional)
  • Chicken meat from the broth, if desired
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