Pho plus ramen makes phomen, also known as our new favorite soup
We love pho, the spicy-tangy Vietnamese soup, and we love ramen. But why should we have to choose between the two? Introducing phomen, a soup with all the flavors of pho but with those fun, squiggly ramen noodles instead of the traditional rice noodles. This soup is going into heavy rotation in our kitchens, not least because it's super-easy to make with a slow cooker.
Check out our recipe and watch the video below to see how you can make your own phomen.
For the soup
- 1 (2 inch) piece fresh ginger root
- 1 star anise
- 3 cloves garlic
- 1 stick cinnamon
- 1 bunch cilantro
- 5 cups chicken or turkey stock
- 2 teaspoons soy sauce
- 3 tablespoons fish sauce
- 1-1/2 cups cooked chicken or turkey
- Plain ramen noodles
For the garnish
- 4 eggs
- 3 – 4 scallions, green parts thinly sliced
- 1/3 cup chopped fresh cilantro leaves
- 2 – 3 Thai or other little chilies, thinly sliced (optional)
- 1 cup bean sprouts
- 2 limes cut into wedges
- In a cheesecloth, place the ginger, anise, garlic, cilantro and cinnamon stick. Tie it into a bundle.
- Into a slow cooker, pour 5 cups of chicken stock. Add the bundle of aromatics. Cover and cook for 2 hours on low.
- Remove the aromatics and add soy sauce, fish sauce and chicken. Cover and heat all the way through, about 10 minutes.
- Meanwhile, in a separate pot on the stove, boil 4 eggs for 8 minutes.
- Add the ramen noodles to the pho broth and cook until just barely soft (see package for time).
- Peel the eggs and slice each in half lengthwise.
- Ladle the soup into bowls and garnish it with eggs, scallions, cilantro leaves, chilies, bean sprouts and lime.
Before you go, check out the slideshow below: