Authentic Vietnamese pho is SO worth making at home for a date night and makes tons of awesome leftovers! Top these stunner bowls of shiitake mushroom roast chicken pho with all your favorite pho add-ons.
Yes, we are tackling this MONSTER of a restaurant dish today, friends. I’m bound and determined to make a pho as fantastic as the bomb little Asian joint right below my apartment.
Although I think it’s impossible for my pho broth to ever taste as flavorful as theirs…..I think I came pretty dang close.
New to the pho movement? Don’t worry, I had no idea what it was only about a year ago until one of my best friends introduced me to it on a vacation. The obsession has been strong ever since.
Picture this: >> A flavorful meat broth with piles of tender rice noodles. Big chunks of juicy, fall-apart tender meat. ALL THE PHO TOPPINGS > Bean sprouts, jalapeno slices, green onions, lime wedges, and mint leaves. ??
SO. Let’s talk shiitake mushroom roast chicken pho. This recipe definitely takes a little bit of planning ahead since we’re doing the majority of it from scratch. That means a) roasting a chicken b) making stock from the bones c) assembling all of the other pho components.
Truth be told, if you’re running short on time you can definitely use pre-made stock and just use leftover cooked chicken but real talk? If you’ve got the time you should definitely try to make as much of this roast chicken pho from scratch as you can. The flavors are 1000% worth it.
And shiitake mushrooms entering the picture? The umami flavors they provide this pho are out.of.this.world. Even the Asian spot below me doesn’t do this neat little mushroom trick.
As you might have guessed, the higher you can pile those pho toppings the BETTER. This is where a lot of the awesome texture, heat, and extra boost of flavor comes from in pho. You WANT MORE.
And you definitely want to make this roast chicken pho for your next date night, trust me.
Shiitake Mushroom Roast Chicken Pho
- 1 whole (5 lb) chicken, neck removed and discarded
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 cup chicken broth
- Bones and carcass from roast chicken
- Cold water
- 3 medium carrots, peeled and cut into large chunks
- 1 medium onion, cut into large chunks
- 3 stalks celery, cut into large chunks
- 4 cloves garlic
- Salt and pepper to taste
- 2 cups shiitake mushrooms, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 12 oz rice noodles, cooked according to package instructions and kept warm
- Prepared roast chicken (from recipe above)
- Prepared broth (from recipe above)
- Green onions, bean sprouts, jalapenos, and lime wedges for topping
- Pat chicken dry with paper towels and place breast-side up on a rack in a roaster pan. Tuck wings underneath bird and tie legs together.
- In a small bowl, combine sugar, salt, onion powder, and thyme. Rub all over chicken. Pour chicken broth in the bottom of pan.
- Roast chicken at 425F 25 minutes, then reduce heat and bake at 325F 1-1/2 to 2 hours until chicken registers 165F. Cover chicken loosely with foil and let rest 30 minutes.
- Once chicken has rested, carve the meat from the bones, cutting the meat into thin pieces. Set meat aside and place bones and carcass in a large stockpot.
- Cover bones and carcass with cold water and add carrots, onion, celery, and garlic. Bring to a simmer over medium-high heat, then reduce heat to medium and let simmer at least 2 hours until broth is clear and flavorful.
- Strain broth, discarding bones and vegetables. Transfer broth back to pot and season with salt and pepper to taste. Add roast chicken to broth and keep warm.
- In a medium skillet over medium-high heat, saute shiitake mushrooms in oil until tender. Add garlic and saute 1 minute until fragrant.
- Divide warm rice noodles and shiitake mushrooms between serving bowls. Ladle chicken broth on top of noodles. Top pho bowls with green onions, bean sprouts, and jalapenos. Squeeze lime wedges on top. Serve pho immediately and enjoy!
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