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VIETNAMESE CHICKEN SOUP (PHO)
Vietnamese Chicken Soup (Pho)
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PrintINGREDIENTS
- 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.
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This recipe is a staple in my home since the first time I made it. It's excellent!
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