More recently, pho has come close to sushi as one of my favorite take-out options. There’s something so comforting about the rich, flavorful broth combined with fresh veggies. If you’ve never had it before, pho is a Vietnamese soup consisting of broth, rice noodles, herbs and some type of meat. I’ve always wanted to re-create pho at home, but I’ve never found a commercial stock that’s come close to the traditional version made in restaurants. Given the opportunity to try a new line of premium cooking stocks by Progresso, I knew I had to make pho. Made in just 30 minutes, my version will be on the table faster than take out.
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
Chicken stock is a staple in my kitchen. I use it several times a week in everything from soups and sauces to risotto and veggie dishes. Stock happens to be a healthy way to add flavor to a dish. If I plan to use stock as a main component in a dish (for example, in chicken noodle soup), homemade is the way to go. Unfortunately, I rarely have homemade stock readily available in my fridge or freezer. Progresso new premium line of stocks are actually made from simmering real bones, vegetables and herbs. They also contain no artificial flavors- I’ll be honest and tell you the chicken stock was the closest I’ve tried to homemade. I actually used one sample carton of the Progresso stock in a split pea soup last week and ended up using the second carton in another recipe because I liked it so much. So, I found myself going to the store to pick up more to make this recipe!
One of my good friends had asked me if pho is a healthy choice. If you watch your portion of rice noodles (should be about the size of your fist) and load it up with veggies (bean sprouts, basil), pho is much better than many other take-out choices.
- 2 x 32 oz cartons Progresso Chicken Cooking Stock
- 1 Tbsp. vegetable oil
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger root
- 2 Tbsp. hoisin sauce
- 2 tsp. sriracha sauce
- ½ onion, sliced paper thin
- 8 oz thin rice noodles
- meat from 1 rotisserie chicken, pulled from the bone
- 3 cups bean sprouts
- 1 bunch cilantro
- 1 package fresh basil
- 1 jalapeño, thinly sliced
- 2 limes, cut into wedges
* If you like fish sauce, you may want to add some for flavor (1 Tbsp). I am personally not a fan so did not include it.
- Soak the noodles in the hottest tap water for 20 minutes, or by following package directions.
- Meanwhile, in a saucepan or dutch oven, heat oil over medium heat. Sauté garlic and ginger until fragrant and lightly browned.
- Add 1 cup of stock to deglaze the pan (lift off all the brown bits). Add the remainder of the stock, hoisin, sriracha and onions. Simmer for 10-15 minutes while you prepare the toppings on a plater or dish for serving (bean sprouts, cilantro, basil, jalapeño, limes).
- Once the noodles are cooked, drain them well and add them to the stock.
- Serve the soup in bowls, each topped with ½ cup chicken and desired toppings. Add more sriracha and hoisin for flavor if desired.