The proper pronunciation for this Vietnamese soup is “Fuh” not “Pho”. Given that, we found this pho-abulous soup with pho-resh ingredients is just as tasty enjoyed in Pho-orida as in Southeast Asia. Enjoy it with pho-riends or pho-amily!

Ingredients:

Broth:
2 yellow onions, pealed and chopped into quarters
1 two-inch piece of ginger, pealed
1 three-pound chicken, skin on
12 c water
1 T salt
1/4 c fish sauce
1 t coriander seeds
1 package rice noodles

Garnishes:
scallions
mung bean spouts
Hoisin sauce
sriracha
cilantro
Lemon slices

Instructions:

The broth will take over two hours, so prepare accordingly. First, turn your oven to 400 degrees. Next, get your 12 cups of water boiling on the stove. Chop the onion, and peal the ginger. Put on an oiled cookie sheet, and cook for 30 minutes, or until the ginger and onions start to brown. Put all that, including the juices, into the pot of boiling water with the salt, fish sauce, and spices. Add the chicken. Boil for at least an hour and a half. Then strain out the chicken and onions and ginger (obviously keeping the broth), let cool for a moment, remove the skin and bones from the chicken. Discard. Discard the onion and ginger too. Chop the rest of the chicken, and put back in the pot. Right before serving, put in rice noodles. Cook according to package (or for 2-3 minutes).

Chop the garnishes. Each person can then assemble his or her own bowl to their liking with the garnishes available.