Pho and Champagne in Bed

Pho and Champagne in Bed
Staff Writer
Pho and Champagne in Bed
Lauren Volo

Pho and Champagne in Bed

When people ask me what my dream date is, I politely reply, "Champagne and pho... in bed!" Whether you're snuggled up with your sweetie, on your own in comfy pajamas, or with some girlfriends, this recipe is a mega-hit (sure, even at the good old dinner table). Enjoy one of my all-time favorites!

To save time, use premade chicken stock and a cooked rotisserie chicken. Pair with your favorite champagne or sparkling wine.

See all noodle recipes.

Click here to see Getting Sexy in the Kitchen, 1 Day at a Time.

6
Servings
99
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 small yellow onion
  • 5 cloves garlic
  • One 4- to 5-pound whole chicken, innards removed
  • 3 Teaspoons sea salt
  • 8 star anise
  • 2 cinnamon sticks
  • 1 lemongrass shoot, sliced into 4-inch strips, or 1 teaspoon lemon zest
  • 2 Tablespoons fish sauce, or to taste
  • 1/4 Cup reduced-sodium soy sauce
  • One 14-ounce box flat rice noodles
  • One 750-milliliter bottle champagne
  • 4 Ounces bean sprouts (optional)
  • 4 scallions, sliced (optional)
  • 3/4 Cups chopped cilantro (optional)
  • Lime wedges, for garnish (optional)
  • Fresh mint or basil, for garnish (optional)
  • Sriracha hot sauce, for garnish (optional)

Directions

Preheat the oven to 350 degrees.

Roast the onion and garlic on a small baking sheet until their skins turn a crisp, golden brown. Let cool and peel.

Lightly salt the chicken inside the cavity and out with 2 teaspoons of the salt, and then place it in a medium-sized pot. Add enough room-temperature water to cover the bird (about 10-15 cups), along with the star anise, cinnamon, and lemongrass.

Simmer lightly over medium-high heat until the chicken reaches an internal temperature of 165 degrees, for 1 ½-2 hours. Remove the chicken from the pot and set aside. Save the broth and keep it at a simmer.

Add the roasted onion and garlic, fish sauce, and soy sauce to the broth. Simmer for another 2-3 hours. Meanwhile, remove the cooled chicken from the bone and shred it on a cutting board. Add the bones back into the broth while it simmers for the remaining cooking time for more intense flavor. Season to taste, using about 1 teaspoon of salt.

In another large pot, bring water to a boil and cook the rice noodles according to the package directions.

Pop that champagne and toast to the best soup you've ever made. Place the noodles into 6 individual bowls and top with your choice of bean sprouts, scallions, and cilantro, and the shredded chicken. Ladle hot broth on top of each bowl to create a delish soup. Garnish with your choice of lime wedges, fresh mint, or basil, and lots of Sriracha! 

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Carbohydrate, by difference
7g
5%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Calcium, Ca
49mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
61mg
9%
Selenium, Se
5µg
9%
Sodium, Na
909mg
61%
Water
27g
1%
Zinc, Zn
1mg
13%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.