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
  1. Soak noodles in very hot tap water.
  2. While noodles are soaking, cut chicken into thin julienne strips.
  3. Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
  4. Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
  5. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
  6. Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
  7. Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
  8. Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.
  9. *** 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.
Although this has a definite ethnic title, this recipe is the ultimate chicken soup for my family. It's filling, aromatic and definitely healing!