Friday, January 11, 2013

PHOnomenal Friday

Hey everyone! Hope you've had a great week this week! I'm heading to work for a half day and then celebrating my cousin's husband's 40th birthday tonight - should be a lot of fun, per the usual with that side of the fam :)

Let's talk Pho.
Sorry this isn't the best picture. It certainly doesn't do pho justice, but just trust me! I posted this on Instagram and Facebook and a lot of people gave me feedback, so I felt a last minute post was necessary.

Getting down to business. Ever had pho? Yes? Good. So glad you're on the pho bandwagon. No? C'monnnnn! Jump on that already will ya?!

What is it? The best way I can explain it is via a math equation: noodles + meat/no meat + broth + garnish(es) = Pho.

I have to say, the only place I've had it in the Richmond area is at Made In Asia (which is actually in Chesterfield if we're keeping things PC around here) so I don't have many tips to offer on how the pho is in this area. Made In Asia only serves their pho at lunch on Sundays, so definitely check with them before going in and expecting the deliciousness, as that may not still be the case. Either way, everything on their menu is to die for. Their sushi and crab rangoons are my go to, but their rice dishes and General Tso's are also out of this world. A girl that I work with actually recommends Pho Saigon (also in Chesterfield). The first time I ever had pho, it was from Pho 78 in Virginia Beach and it was delicious. Additionally, if you're in the Charlottesville area, Kath recommends Moto Pho Co. Having a bad experience could probably ruin it for you and we certainly don't want that.

Now that you know where to go, go get some! Orrrrr you could venture out and make a pot at home. I promise you wont regret it.

I like chicken versions the most, so that's what I went with. You could easily make this a beef version with beef broth and flank steak or shrimp, or use mushroom/veggie broth and tofu and make a vegetarian/vegan version of this. Since you're using rice noodles, that eliminates gluten, and depending on the broth you use (I prefer Pacific), you could make your Pho gluten free (all their broths are gluten free). This is a perfect dish for an intimate gathering of friends with various special diets. The possibilities are endless and it's basically tailored to your preferences if you make it at home.

PHOnomenal Pho

What You'll Need

  • Follow this list here, plus bean sprouts, cilantro, mint, lime wedges, and sriracha (all optional garnishes, but they totally make the dish). And baby bellas to add in with your bok choy.

How To Make It

  • Essentially, I followed this. What can I say? Jenna knows her stuff. Here are a few things I modified. I didn't use chicken breasts because they usually toughen/become dry when reheating multiple times. I was also facing a time crunch, so I picked up a rotisserie chicken from Ellwood's and just pulled it off the carcass and set aside. I also added baby bellas in with my bok choy. Lastly, I opted for Low Sodium Organic Pacific Chicken Broth, but still added the 1/4 tsp of salt. Other than that, I did things just like Jenna.

Putting It Together

  • Once you have everything made, add your noodles to your bowl, put some chicken on top of your noodles, ladle broth all over (however much you want), add bean sprouts, cilantro, mint, squeeze lime wedges over top, and drizzle sriracha all over. That's it! Try not to lick the bowl, but if you do - no judgment here!

Hope y'all have a PHOnomenal Friday!



  1. So excited for this! And I'm having pho for lunch today finally :)

  2. Oh My goodness! Looks delicious!!
    - Carly at Blackbird