VIETNAMESE CHICKEN SOUP (PHO)

 

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Ingredients

  • 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

Directions

  • 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.

Notes

Although this has a definite ethnic title, this recipe is the ultimate chicken soup for my family. It's filling, aromatic and definitely healing!

Categories: Asian  Soup  Soup 

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