Faux Pa Pho

 In Chicken, Comfort Food, Dairy Free, Dinner, Gluten Free, Lunch, Soup, Winter

This soup is one of my loves because you probably have most of what you need in your pantry already, and you don’t have to spend a lot of money on random ingredients you likely won’t use again. Not to mention you can substitute the vegetables, herbs, and meats depending on what you have! The first time I made this I had a bottle of strange, squeezy ginger available. When I made it again I had a bottle of Sparkling Ginger Cocktail in my fridge so I dumped a cup of that in. I love not being exact.

I never used to be good at making soups but then I worked in a kitchen where we had to make a different soup every day and believe me, I got quite good at them.I even began to enjoy the challenge, taking random leftovers from the walk-in and turning them into a delicious soup! I became the soup queen…

This faux pa pho is so yummy! Filled with fresh herbs and citrus flavor you cannot go wrong. Feel free to substitute the herbs although I do recommend following the recipe the first time you make it. If you overdo the soy or underdo the spices, lime, or ginger it will just be another chicken noodle soup with some green stuff in it. But if you follow the recipe, you will achieve faux pa pho bliss.

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Faux Pa Pho

Difficulty: Easy

Yield: 10 Servings
Prep Time: 15 min
Cook Time: 1 hour

Ingredients:

  • ½ Cup Soy Sauce
  • 2 Tablespoons Sugar
  • 1 Four-Inch Piece Fresh Ginger
  • 6 Cloves Garlic
  • 1 Onion
  • 2 Cups Shredded Carrots
  • 6 Boneless Skinless Chicken Thighs
  • ½ Head Purple or Green Cabbage
  • 12 Cups (96 oz) Chicken Stock
  • 1 Lime plus 10 Wedges
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Clove or Nutmeg
  • 3 Serrano or Jalapeno Peppers
  • 10 Scallions, green parts only
  • 1 Package Rice Noodles
  • 1-2 teaspoons Salt

Directions:

Preheat the oven to 350 Fahrenheit. Salt and pepper the chicken and roast until they reach an internal temperature of 165 Fahrenheit, about 15-20 minutes. Allow to cool and then shred.

Meanwhile thinly slice the onion, mince the garlic and peel the ginger. Crush the ginger a little with the side of your knife to release more flavor. In a large stock pot, saute the onion, garlic and ginger until aromatic, about 1 minute. Add the shredded chicken, carrots and the stock. Add the soy sauce, sugar, juice of one lime, Worcestershire, cinnamon, and clove. Bring to a boil and simmer for 30 minutes. Remove the ginger and discard.

Meanwhile, shred the cabbage and very thinly slice the jalapeno. Slice the scallion very thinly on a bias. Set aside.

Cook the rice noodles according to package directions and then run under cold water until ready to eat.

To assemble, in a wide bowl place a small amount of rice noodles and cabbage. Top with the hot soup and then a healthy amount of scallions and desired amount of jalapeno. Serve with a large lime wedge. Best eaten with chopsticks and a spoon. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Pot
  • Sheet Pan
  • Aluminum Foil
  • Measuring Spoons
  • Liquid Measurer
  • Small Pot
  • Mesh Strainer
  • Ladle
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Faux Pa Pho

Difficulty: Easy

Yield: 10 Servings
Prep Time: 15 min
Cook Time: 1 hour

Ingredients:

  • ½ Cup Soy Sauce
  • 2 Tablespoons Sugar
  • 1 Four-Inch Piece Fresh Ginger
  • 6 Cloves Garlic
  • 1 Onion
  • 2 Cups Shredded Carrots
  • 6 Boneless Skinless Chicken Thighs
  • ½ Head Purple or Green Cabbage
  • 12 Cups (96 oz) Chicken Stock
  • 1 Lime plus 10 Wedges
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Clove or Nutmeg
  • 3 Serrano or Jalapeno Peppers
  • 10 Scallions, green parts only
  • 1 Package Rice Noodles
  • 1-2 teaspoons Salt

Directions:

Preheat the oven to 350 Fahrenheit. Salt and pepper the chicken and roast until they reach an internal temperature of 165 Fahrenheit, about 15-20 minutes. Allow to cool and then shred.

Meanwhile thinly slice the onion, mince the garlic and peel the ginger. Crush the ginger a little with the side of your knife to release more flavor. In a large stock pot, saute the onion, garlic and ginger until aromatic, about 1 minute. Add the shredded chicken, carrots and the stock. Add the soy sauce, sugar, juice of one lime, Worcestershire, cinnamon, and clove. Bring to a boil and simmer for 30 minutes. Remove the ginger and discard.

Meanwhile, shred the cabbage and very thinly slice the jalapeno. Slice the scallion very thinly on a bias. Set aside.

Cook the rice noodles according to package directions and then run under cold water until ready to eat.

To assemble, in a wide bowl place a small amount of rice noodles and cabbage. Top with the hot soup and then a healthy amount of scallions and desired amount of jalapeno. Serve with a large lime wedge. Best eaten with chopsticks and a spoon. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Pot
  • Sheet Pan
  • Aluminum Foil
  • Measuring Spoons
  • Liquid Measurer
  • Small Pot
  • Mesh Strainer
  • Ladle
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Faux Pa Pho 10 Servings ½ Cup Soy Sauce 2 Tablespoons Sugar 1 Four-Inch Piece Fresh Ginger 6 Cloves Garlic 1 Onion 2 Cups Shredded Carrots 6 Boneless Skinless Chicken Thighs ½ Head Purple or Green Cabbage 12 Cups (96 oz) Chicken Stock 1 Lime plus 10 Wedges 1 teaspoon Worcestershire Sauce ½ teaspoon Cinnamon ¼ teaspoon Clove or Nutmeg 3 Serrano or Jalapeno Peppers 10 Scallions, green parts only 1 Package Rice Noodles 1-2 teaspoons Salt
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