Although most people think of pho as a noodle dish with broth, it can also be cooked in a variety of ways. The broth is frequently used in chicken pho cafes to make a particular recipe, such as pho fried rice.
Want to try your hand at cooking this fun twist on Vietnamese noodle soup? Read on below for the pho fried rice recipe.
Pho Fried Rice
Preparation: 15 mins Cooking time: 1 hour Yield: 4 cups Nutritional Information: 475 calories, 1 cup fried rice
Materials You’ll Need:
1 3⁄4 cups pho broth (recipe below)
1 cup diced chicken
1⁄2 cup frozen baby peas
1 cup jasmine rice (or any long-grain white rice)
2 tbsp soy sauce
2 tbsp vegetable oil (or any neutral oil)
1 carrot, finely chopped
1⁄2 green onions, finely chopped
2 garlic cloves, minced
1 large egg, beaten
1 brown or yellow onion, thinly sliced
In a large saucepan, bring the broth and rice to a boil. Reduce heat to low, cover, and cook for 20 minutes or until all broth is absorbed.
Remove from the heat and set aside to cool for 10 minutes. Using a fork, fluff the rice.
Transfer to a large baking sheet or container. Spread evenly and cover loosely with plastic wrap and refrigerate for 1 1/2 hours or until mixture is cold and dry to the touch.
In a large nonstick skillet or wok, heat the oil over medium heat. Put in chicken, garlic, and onion and cook until the chicken is golden brown. Add carrot and cook, stirring constantly, until the carrots are soft.
Increase heat to medium-high. Add frozen peas and rice and stir until cooked through.
Make a well in the center by pushing the rice mixture to the edge of the skillet. Add egg and simmer for 1 minute without stirring.
With a spoon, break up the egg into small pieces; toss into the rice mixture, and stir fry.
Cook, stirring often, for 2-4 minutes. Turn off the heat and stir in green onions and soy sauce. Serve hot.
Pho Broth Recipe
4 lbs beef soup bones
2 pods star anise
5 slices of ginger
1 tsp cinnamon
2 1/2 tbsp fish sauce
4 quarts water
5 slices of ginger
1 tsp salt
Add the bones, fish sauce, onion, salt, star anise, ginger, and water in a large pot.
Bring to a boil, then reduce to low heat. Simmer for 6 to 10 hours. Strain into a saucepan or container and set aside.
The key to ensuring you’ll get restaurant-style fried rice is by cooking the rice ahead of time and allowing it to cool and dry in the fridge before using it. This keeps the rice from sticking to the bottom of the pan and turning into mush while cooking.
You can set aside cooked meat and use it as toppings.
To avoid cloudy broth, parboil the bones first. Do this by filling a large stockpot halfway with cold water and bringing it to a boil. Cook for a few minutes, then drain the water. Rinse the bones and use it according to the recipe above.
Yellow rock sugar is the best to use in this recipe. Try to use this if you’re able to get your hands on it.
Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.