Pho (Chicken and Vegetarian)

While beef is the most popular version of pho, chicken pho is the most popular version in Saigon and Southern Vietnam. It also happens to be Chef Thach’s favorite.

For the vegetarian pho, we will be swapping out the chicken for dried shiitake mushrooms!

What are we making in this on-demand cooking class?

• Chicken Pho (Pho Ga)

• Vegetarian Pho

• Ginger Nuoc Cham

• Beef Meatballs (Bo Vien)

Who is teaching this on-demand cooking class?

This class is taught by Denver Chef Thach Tran. 

Chef Thach (@chefthachtran) started his professional career in Denver (including Sushi Den, ChoLon, and Ace Eat Serve), but his culinary education began way before that in Saigon. His grandmother had two noodle restaurants there, and he’d spend most of his allowance on snacks and street food. In 2016, he launched TT consulting to connect businesses and investors to food & beverage experts in the Denver area and beyond. A leader in the hospitality/restaurant industry, Chef Tran continues to develop strategic and creative food & beverage programs for restaurants and management companies.

How is this on-demand cooking class structured?

This class is broken into five parts: Pho Broth, Ginger Nuoc Cham, Beef Meatballs, Straining and Shredding, and Assembly.

If you have enough large pots, you can make the chicken pho broth and the vegetarian pho broth concurrently. Then you can have a stocked freezer full of delicious pho broth!

How long will this on-demand cooking class take?

The chicken pho broth and the vegetarian pho broth need to simmer for about an hour. You can make the ginger nuoc cham and the meatballs while the broth is simmering.

What ingredients and equipment do I need?

Ingredients (exact quantities will be provided once the class has been purchased)

• White or yellow onions

• Fresh ginger

• Coriander seeds

• Cinnamon stick

• Star anise pods

• Fennel seeds

• Black peppercorns

• Black cardamom pods

• Licorice root (optional)

• 1 whole chicken

• Dried shiitakes

• Salt

• Sugar

• MSG, chicken powder, or vegetarian seasoning

• Fish sauce or coconut aminos

• Dried pho noodles/sticks, medium thickness

  • Chef prefers Three Ladies brand

  • or fresh ones if you can find them

• Bean sprouts

• Thai basil

• Lime

• Cilantro

• Culantro

• Chilies

• Scallions

• Garlic

• Potato starch or tapioca starch

• Sesame oil

• Garlic powder

• White pepper

• Ice

Equipment

• Knife

• Cutting board

• Large Pot

• Small mixing bowl

• Food processor

• Ladle

• Strainer