This Vietnamese style chicken soup is a meal in a bowl. Serve it with garnishes on the side for each person to add in the amount and combination they want. Hot sauce and hoisin sauce can also be offered.

Sun Oven Chicken Pho


1 pound chicken thighs, skinned

6 fresh cilantro sprigs

3 scallions, white and green parts separated

2 cloves garlic, lightly smashed and unpeeled

1 teaspoon coriander seeds

1 star anise

8 cups chicken broth

salt to taste

8 ounces rice noodles

Fresh cilantro, basil, or mint sprigs for garnish

1 thinly sliced jalapeño pepper for garnish

Bean sprouts for garnish

Lime wedges, for garnish


Set Global Sun Oven out to preheat. Remove the leveling tray and place a rack on the floor of the cooking chamber.

Combine chicken, cilantro, the white parts of the scallions, garlic, coriander seeds, star anise, broth and salt in a 5 to 6 quart pot. Cover and cook in Sun Oven until the chicken is fork tender, 4 to 5 hours.Using a slotted spoon lift the chicken from the broth. When it’s cool enough to handle, pull the chicken from the bones and cut into bite-size pieces. Strain the broth through a large strainer into a bowl or pot. Discard the vegetables and spices.

Cook the noodles according to the package directions. Drain and rinse under cold water. Return the chicken pieces to the broth and add the noodles. Thinly slice the scallion greens. Sprinkle each serving with the greens. Serve with garnishes on the side.


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