Vietnamese Chicken Soup (Pho)
1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.
*** more authentic pho broth includes spices such as star anise and cinnamon... and if you want a more authentic taste, there are powders and pastes of pho seasoning.
Pairs Well With
Although this has a definite ethnic title, this recipe is the ultimate chicken soup for my family. It's filling, aromatic and definitely healing!