Caribbean-style Pho

Ingredients

While the original Vietnamese Pho is known for its rich beef broth and traditional herbs, this Caribbean adaptation infuses the dish with tropical flavors and spices commonly found in Caribbean cuisine. The broth is enlivened with coconut milk, scotch bonnet peppers, and Caribbean spices, giving it a unique and vibrant twist. We alse have the original recipe for Pho, so you can check it out.

• 1.5 lbs (680g) bone-in chicken thighs 1.5 lbs (680g) bone-in chicken thighs
• 8 cups (1.9L) chicken broth 8 cups (1.9L) chicken broth
• 1 can (13.5 oz / 400ml) coconut milk 1 can (13.5 oz / 400ml) coconut milk
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cinnamon stick 1 cinnamon stick
• 4 whole star anise 4 whole star anise
• 4 cloves 4 cloves
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 lime, cut into wedges 1 lime, cut into wedges
• Fresh cilantro, chopped Fresh cilantro, chopped
• Fresh mint leaves, torn Fresh mint leaves, torn
• Fresh basil leaves Fresh basil leaves
• Sliced scallions Sliced scallions
• Sliced red chili peppers (optional) Sliced red chili peppers (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the chicken broth, coconut milk, scotch bonnet peppers, garlic, ginger, curry powder, fish sauce, soy sauce, brown sugar, cinnamon stick, star anise, and cloves. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and add the chicken thighs to the pot. Simmer for 30-40 minutes until the chicken is cooked through and tender.
3. 3.
   Remove the chicken thighs from the pot and shred the meat using two forks. Set aside.
4. 4.
   While the chicken is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Strain the broth to remove the spices and return it to the pot. Discard the solids.
6. 6.
   To serve, divide the cooked rice noodles among bowls. Top with the shredded chicken, bean sprouts, and herbs. Ladle the hot broth over the ingredients.
7. 7.
   Serve the Caribbean-style Pho with lime wedges, sliced scallions, and sliced red chili peppers (if desired). Adjust the seasoning with additional fish sauce or soy sauce, if needed.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Scotch bonnet peppers — Handle with caution and wear gloves when mincing to avoid skin irritation. Adjust the amount according to your desired level of spiciness.
• Rice noodles — Cook according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• For an extra Caribbean touch, garnish the Pho with sliced ripe plantains or grilled pineapple.
• If you prefer a vegetarian version, substitute the chicken thighs with tofu or mushrooms and use vegetable broth instead of chicken broth.
• Adjust the spiciness by adding more or less scotch bonnet peppers.
• To save time, you can use pre-cooked rotisserie chicken and store-bought chicken broth.
• Make a larger batch of the broth and freeze it for future use.

Serving advice

Serve the Caribbean-style Pho hot, garnished with fresh herbs, lime wedges, and sliced red chili peppers (if desired). Encourage your guests to squeeze the lime juice into their bowls for an extra burst of tanginess. Serve with a side of warm crusty bread or Caribbean-style cornbread.

Presentation advice

Present the Caribbean-style Pho in individual bowls, showcasing the vibrant colors of the ingredients. Arrange the shredded chicken, bean sprouts, and herbs on top of the rice noodles, and pour the hot broth over them. Garnish with a sprinkle of fresh herbs and a lime wedge on the side.