Please, please do not put maple syrup into a Vietnamese Noodle Soup. And sugar isn’t strictly necessary either but if you absolutely must, try rock sugar (Asian stores have this)
I agree. To make the pho sweet authentically, you can add a baked onion into the broth and remove it when serving.
My husband called me at the office to tell me how much he liked this recipe. It must have been awesome because he seldom calls to compliment the Chef!! Thanks so much for the recipe. I really thought this would be more difficult than it was.
I’ve been using Better Than Bouillon for a while now to substitute canned or carton broths. It comes in a little glass jar and a little goes a long way. It tastes much better. I think it would work well in this recipe. I’m also thinking using a rotisserie chicken would add more flavor.
Are is there any replacement for the fish sauce? Allergic to fish
Hi, Lyn! In her vegetarian “chicken” pho recipe, Andrea uses nutritional yeast to give the broth its savory depth. You could give that a try! Her method is to mix 2 1/2 tablespoons of nutritional yeast powder (or 3 1/2 tablespoons if you have the flaky kind) into 2/3 cup hot water. Let stand until the solids separate from the liquid. Pour the liquid off the top and add to the broth; discard the solids.
Another alternative is Bragg’s Liquid Aminos or Maggi Seasoning Sauce (Andrea uses 1 1/2 to 2 tablespoons in her vegetarian “beef” pho recipes).
Would you suggest adding the nutritional yeast technique along with the fish sauce or would that be “too much”.
Hi, Shannon! I think it would still be pretty good if you’re using vegetable broth and want to amp it up. Not sure it would be necessary with chicken broth, but… I also don’t think it would hurt! Let us know how it goes if you try it!
I love pho and make my own version of it at least once a week. Currently I am on the FODMAP diet. Let me say my dietitian is not my friend this month. Anyway I will be trying this recipe as soon as I can. Here in Australia it is often served with the chilli sauce, chilli slices, Vietnamnese basil and hoisin sauce.
I made this a few days ago. We loved it! I never before considered making pho because I thought it would take too much time and have too many fussy ingredients. I’m so happy to have been proved wrong!
This recipe gives me confidence that I could actually make this in my own kitchen! Looks delicious
The Chicken texture & color is beautiful! Its Saucy & tempting. Thank you so much for Emma sharing this with us.
I put the spices in a large tea ball (3″diam), that I hang in the broth.
I absolutely love pho! It’s always so fresh and yet so comforting, I really need to check out Andrea’s book
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