When it’s cold outside, there’s nothing like a steaming bowl of fragrant pho to warm body and soul. This take on the traditional Vietnamese soup is simple, easy, and quick to make and will fill your home with a mouth-watering aroma. Turmeric Chicken Pho makes a hearty, healthy meal full of vibrant flavors. It’s even better with fresh toppings like seasonal greens and colorful watermelon radishes. Pair with Valley of the Moon Pinot Blanc Viognier, which has notes of ripe peaches and honey.
Turmeric Chicken Pho
4 ounces dry Chinese egg noodles
6 cups chicken stock
1 cup water
1 tablespoon turmeric
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
5 green onions, chopped
3-4 chicken breasts
Optional add ons:
Seasonal greens, sautéed Portobello mushrooms, lime wedges, pickled daikon, jalapenos, Asian pickled ginger, watermelon radishes, etc.
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
In another large pot, bring chicken stock, 1 cup water, turmeric, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Now add whole chicken breasts. Cover and cook for 20 minutes or till the chicken is poached through. Spoon out the chicken, let rest for 5 minutes. Slice these and reserve. Let the pho simmer for another 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour the turmeric chicken pho over noodles and add on poached & sliced chicken along with other toppings & serve immediately.
Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.