Vietnamese Pho-Inspired Chicken Noodle Bake
This Vietnamese Pho-Inspired Chicken Noodle Bake combines the cozy comfort of a traditional noodle casserole with the bold, aromatic flavors of Vietnamese Pho. Featuring tender chicken, soft rice noodles, and a rich broth infused with star anise, cinnamon, and ginger, this fusion dish delivers a unique culinary experience that's both familiar and exciting.
Equipment
- Large pot
- Fine-mesh sieve
- Baking sheet
- 9x13 inch baking dish
- Aluminum foil
- Mixing bowls
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Tongs or forks for shredding chicken
Ingredients
- For the Broth:
- 8 cups chicken broth low-sodium preferred
- 1 onion quartered
- 3 inches fresh ginger sliced
- 4 cloves garlic crushed
- 3 star anise pods
- 2 cinnamon sticks
- 4 whole cloves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 tablespoon brown sugar
- For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon fish sauce
- 1 tablespoon lime juice freshly squeezed
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- For the Noodle Bake:
- 12 ounces rice noodles or bánh phở noodles
- 2 cups bean sprouts
- 1 cup sliced mushrooms shiitake or button
- 1 cup carrots julienned
- 1 cup bok choy chopped
- ½ cup green onions sliced, plus more for garnish
- ¼ cup fresh cilantro chopped, plus more for garnish
- ¼ cup fresh basil leaves torn, plus more for garnish
- For Garnish:
- 2 limes cut into wedges
- 1 cup bean sprouts fresh
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- ¼ cup green onions sliced
- Sriracha sauce to taste
- Hoisin sauce to taste
Instructions
- For the Broth:
- In a large pot, combine chicken broth, quartered onion, sliced ginger, crushed garlic, star anise pods, cinnamon sticks, and whole cloves.
- Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavors to infuse.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- Stir in fish sauce, soy sauce, and brown sugar. Taste and adjust seasonings if needed.
- Keep the broth warm while preparing the other components.
- For the Chicken:
- Preheat oven to 375°F (190°C).
- In a bowl, combine vegetable oil, soy sauce, fish sauce, lime juice, minced garlic, and grated ginger to create a marinade.
- Place chicken in a shallow dish and pour the marinade over it, ensuring all pieces are well coated.
- Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Place the marinated chicken on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to cool slightly, then shred it using two forks.
- For the Noodle Bake:
- Cook the rice noodles according to package instructions until they are al dente (slightly firm). Drain and rinse with cold water to stop the cooking process.
- Preheat oven to 375°F (190°C) if not already heated.
- In a large mixing bowl, combine the cooked noodles, shredded chicken, bean sprouts, sliced mushrooms, julienned carrots, chopped bok choy, sliced green onions, chopped cilantro, and torn basil leaves.
- Pour about 4 cups of the prepared broth over the mixture, reserving the remaining broth for serving. Gently toss to combine all ingredients.
- Transfer the mixture to a 9x13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and the edges are bubbling.
- To Serve:
- Let the bake rest for 5-10 minutes before serving.
- Serve each portion with additional warm broth poured over the top, if desired.
- Garnish with fresh bean sprouts, cilantro leaves, basil leaves, sliced green onions, and lime wedges.
- Offer Sriracha and hoisin sauce on the side for those who prefer additional heat or sweetness.
Notes
For a more authentic flavor, char the onion and ginger before adding them to the broth. Simply place them directly on a gas burner or under the broiler until slightly blackened.
If you prefer a spicier dish, add sliced jalapeños or Thai chili peppers to the broth during simmering.
For a gluten-free version, ensure you use tamari instead of soy sauce and check that your fish sauce is gluten-free.
The broth can be made up to 3 days in advance and stored in the refrigerator, which allows the flavors to develop even more.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more broth as they sit, so you might want to add additional broth when reheating.
For a vegetarian version, substitute vegetable broth for chicken broth and use firm tofu or tempeh instead of chicken. Omit the fish sauce and add a tablespoon of miso paste for umami flavor.
Nutrition
Calories: 385kcalCarbohydrates: 42gProtein: 35gFat: 8gSaturated Fat: 1.5gCholesterol: 85mgSodium: 890mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 4500IUVitamin C: 25mgCalcium: 60mgIron: 2.5mg
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