Have you ever wondered how to make pho? Pho consists of broth, rice noodles, herbs, and meat and everyone has their own take on the dish. We really enjoyed Pam's version. Great flavor pairs well with all the tasty garnishes. If you like an extra kick, add more chili sauce. No need for take haveout when you can make this delicious pho at home. This is my take on a quick, at havehome version of Pho. Some of my ingredients are non havetraditional, but It is my recipe, right? My husband's eyes light up when I hand him a giant bowl of this to enjoy and that's what counts.
Prep time: Cook time:
Recipe Cuisine: Asian Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- FOR THE BROTH
- 2 - boneless skinless chicken breasts, you can use other cuts if preferred
- 1 tablespoon(s) Better Than Bullion chicken flavor
- 1/2 - white onion
- 1 teaspoon(s) ground ginger in the tube, or fresh grated ginger
- 1 teaspoon(s) ground lemongrass in the tube, or stalk fresh
- 1 tablespoon(s) Thai fish sauce
- FOR THE BOWLS
- 1 package(s) pho noodles, or substitute rice noodles or regular thin spaghetti
- 4 - 5 - leaves napa cabbage, sliced across in 1 inch sections
- 1 cup(s) snow pea pods
- 1/2 cup(s) julienne or matchstick carrots
- 1 cup(s) fresh bean sprouts
- 2 cup(s) fresh baby spinach
- GARNISHES
- 1 - jalapeno sliced thin
- 1/2 bunch(es) fresh cilantro, roughly chopped
- - Thai red chili sauce or siracha sauce
- 1 - fresh limes cut in wedges
Intructions :
- Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time
- Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand
- Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises
- When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering
- Prepare your noodles according to package directions. Drain in a colander and rinse with cold water
- Have all of your bowl ingredients ready. Put the snow peas, cabbage, and carrots in the broth. Turn up the heat and cook on a low boil for 5 minutes
- While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts
- Slice the chicken and place on top
- Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts. Serve immediately with the garnishes.
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Keyword : recipe-Asian-Chicken-Stove Top