{easy} Pho

If you’ve never had Pho, you’re missing out. It’s a Vietnamese noodle soup, and is essentially a glorified sophisticated version of ramen noodles. I think we had every Pho joint mapped out in the greater Phoenix area, we could never get tired of it. And my sister-in-law happens to make the best pho around. Whenever it was her turn to host a family dinner we would always request this and every last noodle would be slurped down. I finally decided to make it myself and it was an all day affair. Boiling a whole chicken all day and buying ingredients I would most likely never use again, like ox tail and fish sauce. After that one time event I left the Pho making to her. But recently I came across this Asian Noodle Soup recipe and was so excited because although it might not be quite as authentic, this cheater’s version is so much quicker to make and still tastes amazing (and I didn’t even have to buy questionable ingredients)! It is the perfect base, but the true art of the Pho is the way you “bang” it, meaning what condiments you put in it. Or it is delicious just the way it is, you decide!


7 c. chicken broth
1 tbsp sesame oil
1 tsp siracha sauce
½ cup shredded carrots
2 tsp minced fresh ginger (or 1 tsp ground ginger)
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 cups rotisserie chicken, shredded
½ C green onions, sliced
Salt and pepper to taste
14 oz pad thai rice noodles
Lime slices, bean sprouts, cilantro, sliced jalapenos, sliced green onions
In a large pot, bring broth, ginger, siracha sauce, sesame oil, soy sauce, rice vinegar, carrots, green onions, salt and pepper to a simmer over medium high heat. Let simmer for 10-15 minutes. Meanwhile, cook rice noodles according to package instructions. Add salt to boiling water to season the rice noodles throughout while cooking. Set aside. Add chicken to pot and cook for 5-10 more minutes or until heated through. Taste for seasoning and add salt and pepper if needed. Place rice noodles in each bowl and ladle chicken broth on top. Garnish with desired toppings.

Source: Modern Honey


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