Slanted Door's Famous Chicken Pho: Watch How It's Made

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (Lean, high‑quality, measured for consistent fat content)
• 8 cups Chicken Stock (Low‑sodium, homemade or high‑quality store‑bought)
• 8 ounces Egg Noodles (Traditional Asian egg noodles; break in half for easier eating)
• 1 large Carrot (peeled and sliced into thin rounds)
• 2 stalks Celery Stalks (chopped 1/4‑inch pieces)
• 0.5 large Yellow Onion (finely diced)
• 2 cloves Garlic Cloves (minced)
• 1 small Jalapeño (optional, sliced thin; seeds removed for less heat)
• 1 tablespoon Soy Sauce (adds depth; low‑sodium preferred)
• 1 teaspoon Fish Sauce (optional, for authentic umami)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sea Salt (adjust to taste)
• 1 tablespoon Vegetable Oil (for sautéing aromatics)

Instructions

1. Prepare the Chicken

   Trim any excess skin from the chicken thighs, then cut into bite‑size pieces. Pat dry with paper towels.

   Time: PT5M

2. Sauté Aromatics

   Heat vegetable oil in the large stock pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté 3–4 minutes until fragrant and the onion becomes translucent.

   Time: PT4M

   Temperature: Medium heat

3. Add Chicken and Stock

   Add the chicken pieces to the pot, stir for 2 minutes to sear lightly. Pour in 8 cups of chicken stock, then add soy sauce, fish sauce (if using), salt, and pepper.

   Time: PT3M

   Temperature: Medium heat

4. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 12 minutes, or until the chicken is cooked through and vegetables are tender.

   Time: PT12M

   Temperature: Low simmer

5. Cook the Noodles

   Add the egg noodles to the simmering broth. Cook according to package directions, usually 5–6 minutes, until al dente.

   Time: PT6M

   Temperature: Medium heat

6. Add Optional Heat

   If you like a little spice, stir in the sliced jalapeño now and let it infuse for 1 minute.

   Time: PT1M

7. Finish and Serve

   Turn off the heat. Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately while piping hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

18g

Carbohydrates

30g

Fat

5g

Fiber

2g