Chicken

A selection of Coke, Diet Coke, Sprite, Dr. Pepper, Root Beer, Minute Maid Lemonade, & Fruit Punch.

Soft Drink

Prepared with cucumber, pickled carrots & daikon, jalapenos, cilantro, and pate sauce, served on Vietnamese-French bread.

Shredded Pork Skin

Your Pho will be served with a garnished plate of bean sprouts, jalapenos, lime, and cilantro.

Pho with Chicken Broth

Lo Mein

Assorted seafood, pho noodles, red & green onions in beef broth.

Seafood Pho

Grilled Lemongrass Chicken

Strong coffee brewed with sweetened condensed milk.

Vietnamese Iced Coffee

Vietnamese Meatballs

Dessert

Wings

Sandwiches

Soup

Seafood

Salads

Noodles

Grill

Asian

Rice with Lemongrass Beef

Vietnamese

Thai green-tea with half-&-half over ice.

Iced Thai Green Tea

Thai tea served with half-&-half over ice.

Iced Thai Tea

Iced Tea

Choose from a selection of traditional flavors.

Traditional Bubble Tea

In a large bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and dried oregano. Whisk together until well blended.

Marinate the Chicken

Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Add Chicken

Preheat your grill to medium-high heat (around 375°F to 400°F or 190°C to 200°C).

Preheat the Grill

Remove the chicken from the marinade and discard the leftover marinade. Place the chicken breasts on the grill. Cook for 6-7 minutes on one side, then flip and cook for another 6-7 minutes until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Garnish and Serve

Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Salt

Black Pepper

Dried Oregano

Fresh Parsley

Collect all the soft drink ingredients needed for the selection.

Gather Ingredients

Refrigerate all the soft drinks for at least 1 hour before serving to ensure they are cold.

Chill the Drinks

Get a large serving table or area ready with cups or glasses.

Prepare Serving Area

Place the bottles or pitchers of each soft drink on the table or serving area for easy access.

Arrange the Drinks

Optional: Add slices of lemon or lime to the drinks for an extra touch, if desired.

Serve with Optional Garnishes

Coke

Diet Coke

Sprite

Dr. Pepper

Root Beer

Minute Maid Lemonade

Fruit Punch

In a large pot, combine pork skin, salt, and water. Bring to a boil over high heat and then reduce to a simmer. Cook for about 1.5 to 2 hours until the pork skin is tender.

Boil the Pork Skin

Once cooked, remove the pork skin from the pot and let it cool slightly. Use two forks to shred the pork skin into bite-sized pieces.

Shred the Pork Skin

In a mixing bowl, combine rice vinegar, sugar, and salt. Mix well until the sugar is dissolved.

Prepare the Pickling Solution

Add the sliced carrots and daikon radish to the pickling solution. Let them soak for at least 30 minutes while you prepare the rest of the dish.

Pickle the Vegetables

Cut the Vietnamese French bread in half lengthwise without cutting all the way through, creating a pocket for the filling.

Slice the Bread

Spread a generous layer of pâté on both sides of the bread.

Add Pâté

Stuff the bread with the shredded pork skin.

Fill with Shredded Pork Skin

Add the pickled carrots and daikon radish on top of the pork skin.

Add Pickled Vegetables

Top with sliced jalapenos and a handful of fresh cilantro.

Add Fresh Ingredients

Serve immediately while the bread is still crusty and fresh.

Serve

Pork Skin

Water

Carrots

Daikon Radish

Rice Vinegar

Sugar

Jalapenos

Cilantro

Pâté

Vietnamese French Bread

Char the halved onion and whole ginger over an open flame, under a broiler, or in a dry skillet until the cut faces are nicely blackened (about 5–8 minutes). Set aside to cool slightly and peel any loose skins from the ginger.

Char aromatics

Rinse the whole chicken and remove excess fat. If using split/backbone removed, keep the carcass intact so it simmers evenly. Place chicken in a large stockpot.

Prepare chicken

Add the charred onion, charred ginger, garlic cloves (crushed slightly), and the prepared spice sachet (see Spice Sachet section) to the pot with the chicken. Pour in 6 liters of water, enough to fully cover the chicken by 1–2 inches.

Add aromatics and spices

Bring to a gentle boil over high heat, then immediately reduce to a slow simmer. As foam and scum rise to the surface during the first 20–30 minutes, skim them off with a fine mesh skimmer or spoon to keep the broth clear.

Simmer and skim

Simmer gently, partially covered, for 1.5–2 hours. Maintain very gentle bubbles—vigorous boiling will cloud the broth and emulsify fat.

Long gentle simmer

Carefully remove the chicken to a cutting board. Strain the broth through a fine-mesh strainer lined with cheesecloth into a clean pot or bowl to remove solids and spices. Press down gently on solids to extract liquid but discard solids afterward.

Remove chicken and strain

Return strained broth to a clean pot. Add sea salt, fish sauce, and rock sugar. Taste and adjust seasoning with additional fish sauce or salt as needed. Keep broth at a bare simmer until ready to assemble bowls.

Season broth

When cool enough to handle, remove skin and bones from the cooked chicken and shred the meat into bite-sized pieces. Reserve 2 cups shredded chicken for serving. Any extra can be refrigerated for other uses.

Shred chicken

In a dry skillet over medium heat, toast the cinnamon sticks, star anise, cardamom pods, cloves, and black peppercorns for 1–2 minutes until fragrant. Place them in a piece of cheesecloth or a small spice bag and tie securely, or use a metal tea infuser. Add the sachet to the stockpot with the chicken at the start of the simmer.

Toast and tie spices

Soak dried pho rice noodles in warm water (not boiling) for 20–30 minutes or until pliable but slightly underdone. Alternatively, follow package instructions. Drain and set aside. If noodles are fresh, briefly blanch in boiling water for 20–30 seconds to separate and warm.

Prepare rice noodles

If you prefer poached sliced chicken breast in the bowl instead of shredded, gently poach the 2 boneless chicken breasts in the hot but not boiling strained broth for 6–8 minutes until cooked through. Remove, let rest 3 minutes, then thinly slice across the grain. Reserve broth temperature and discard any poaching liquid used solely for poaching if desired, or incorporate into main broth.

Poach additional chicken (optional)

If using shredded chicken refrigerated earlier, briefly warm it in the simmering broth for 1–2 minutes just before serving to heat through.

Reheat shredded chicken

Rinse and drain bean sprouts. Thinly slice jalapeños. Pluck cilantro leaves from stems and wash. Cut limes into wedges. Arrange bean sprouts, jalapeños, cilantro, lime wedges, basil (if using), hoisin, and sriracha on a serving plate so each diner can garnish their bowl.

Prep garnishes

Bring the strained, seasoned broth to a full simmer and then reduce slightly so it stays very hot. To assemble each bowl: place about 2–3 ounces (by volume) of drained rehydrated noodles into a warmed soup bowl. Add about 1/2 cup shredded chicken or 3–4 slices of poached breast on top. Ladle 2–3 cups (480–720 ml) of boiling hot broth over the noodles and chicken—this will finish cooking the noodles and warm the proteins.

Heat broth and assemble bowls

Top each bowl with a sprinkle of thinly sliced green onions and a grind of black pepper. Serve immediately with the garnish plate. Encourage diners to add bean sprouts, jalapeño slices, cilantro, basil, and a squeeze of lime; hoisin and sriracha can be added to taste.

Finish and garnish

Store leftover broth in the refrigerator up to 3–4 days or freeze for up to 3 months. Remove excess fat from chilled broth if desired. Reheat gently, adjust seasoning, and proceed to assemble bowls when ready to serve.

whole chicken (3–4 lb / 1.4–1.8 kg), backbone removed or split

onion, halved (charred)

ginger root, 3–4 inches (charred)

garlic cloves

water

sea salt

fish sauce (nuoc mam)

rock sugar or granulated sugar

salt to taste

cinnamon sticks

star anise

green cardamom pods (slightly crushed)

cloves

black peppercorns

dried flat rice noodles (pho noodles), 1/4" wide

boneless skinless chicken breast

cooked shredded chicken (from broth chicken), reserved

bean sprouts, rinsed

Thai or serrano jalapeños, thinly sliced

fresh cilantro leaves

fresh Thai basil (optional)

lime, cut into wedges

hoisin sauce

Sriracha or chili sauce

green onions, thinly sliced

white or yellow onion, thinly sliced (for bowls, optional)

freshly ground black pepper

Bring a large pot of water to a boil. Add the Lo Mein noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Cook the Noodles

If using chicken, slice the chicken breast into thin strips. For shrimp, ensure they are peeled and deveined. Season both with salt and pepper.

Prepare the Protein

Thinly slice the bell pepper and carrot. Chop the broccoli into small florets and chop the green onions, keeping the white and green parts separate.

Chop the Vegetables

In a small bowl, mix together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved.

Make the Sauce

Finely mince the garlic cloves and ginger.

Mince Garlic and Ginger

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the protein (chicken or shrimp) and stir-fry until fully cooked, about 5-7 minutes for chicken and 3-4 minutes for shrimp. Remove from the skillet and set aside.

Stir-Fry the Protein

In the same skillet, add a little more oil if needed. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Add the sliced bell pepper, carrots, and broccoli. Stir-fry for about 3-4 minutes until slightly tender.

Stir-Fry the Vegetables

Return the cooked protein to the skillet with the vegetables. Add the cooked Lo Mein noodles. Pour the sauce over the mixture and toss everything together until well coated and heated through, about 2-3 minutes.

Combine Everything

Add the chopped green onions (green parts) and toss again. Adjust seasoning with salt and black pepper to taste. Serve hot.

Finish and Serve

Lo Mein Noodles

Chicken Breast

Shrimp

Bell Pepper

Broccoli Florets

Green Onions

Soy Sauce

Oyster Sauce

Sesame Oil

Cornstarch

Ginger

In a pot, bring water to a boil. Add shrimp, scallops, and squid. Cook for 2-3 minutes until shrimp turns pink and scallops are opaque. Drain and set aside.

Cook the Seafood

In a large pot, pour in the beef broth and bring to a simmer over medium heat. Add fish sauce, chili paste, and sugar. Stir well and let simmer for about 10 minutes.

Heat the Beef Broth

In a separate pot, boil water. Add pho noodles and cook according to package instructions (usually about 5-7 minutes). Drain and rinse under cold water to stop the cooking process.

Cook the Pho Noodles

In a large bowl, place a portion of cooked pho noodles at the bottom. Top with cooked seafood, sliced red onions, chopped green onions, and fresh herbs (cilantro and basil).

Combine Ingredients

Ladle hot beef broth over the assembled ingredients in the bowl. Ensure the seafood and noodles are well submerged.

Add Broth

Top with bean sprouts and lime wedges. Serve immediately and enjoy your Seafood Pho!