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This recipe was originally found at aspicyperspective.com.

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Chicken Faux Pho

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Ingredients

Change

Base
1 whole onion, yellow cut into wedges
1 whole Apple, fuji cut into wedges, seeds removed
2 inch ginger, fresh sliced
4 clove garlic crushed
2 whole pepper, jalapeño small; sliced
2 whole spice, cinnamon stick
1 teaspoon spice, chinese five-spice
8-10 whole spice, clove
1 tablespoon spice, cardamom pod
1 tablespoon spice, tumeric or grated tumeric
1 tablespoon oil, coconut
3 quart stock, chicken or beef
1 whole lime juiced
1 teaspoon spice, salt
2 pound chicken, thigh, bone-in skin on
Optional Veggies
1 pound bok choy thinly sliced
2 whole radish, daikon spiralized or very, very thin coins
Optional Garnish
4 whole squash, zucchini spiralized
5 ounce mung bean sprouts not soy
1 cup thai basil, fresh
1 bunch scallion chopped
2 whole pepper, jalapeño sliced
12 cup cilantro chopped

Directions

Visit aspicyperspective.com to view the directions for this recipe.

Prep Notes

1 day before: Make Ahead: Broth can be made ahead with chicken re-added but not heated. Doubling broth (or making 2 batches using leftover veggies and bones would be nice to have some to drink.

Comments & Personal Notes

was not super happy with the broth. I made adjustments already so hopefully it is better next time.

Comment from Malisent — posted almost 6 years ago

I finally got this perfect. For stock I used 32oz of Kettle & Fire Beef Pho and 48oz of their bone broth. Also, for cardamon I used half black and half green as the green gives lemon flavor.

Comment from Malisent — posted over 3 years ago

The apple makes all the difference in sweetness - do not leave out!

Comment from Malisent — posted over 3 years ago

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