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Vietnamese Style Chicken or Beef Pho Soup Recipe

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This recipe for Vietnamese Style Chicken or Beef Pho Soup is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups frozen chicken broth (2 L)
2” piece of ginger, peeled and grated
1 large stick cinnamon
2 pieces star anise
2 tsp. fish sauce (5 ml)
½ pkg flat Vietnamese rice noodles (225 gm )
8 frozen chicken tenders ( thin strips of chicken breast)
Bean sprouts
Green onions, sliced
fresh basil leaves
2 limes, quartered
fresh Thai chilies , finely sliced
sriracha hot sauce optional
Directions:
Directions:
Thaw the chicken tenders ( must be wrapped tightly or in Ziploc bags ) slightly by immersing bag in cold water while stock boils. Remove from bag.
Meanwhile, in a large pot combine, stock, ginger, cinnamon stick and star anise. Bring to a boil and reduce heat to low. Simmer uncovered for about 10 minutes to develop flavour. Add the thawed chicken tenders and noodles and simmer on medium heat until just cooked through, about 3-4 minutes. Add the fish sauce and adjust the seasoning. Remove from heat.
Serve immediately by dividing noodles and chicken among bowls. Ladle some broth over each, sprinkle with green onions, basil leaves, squeeze of lime and hot sauce, if desired.
Once noodles are cooked, soup must be served immediately or they will break apart. Alternatively , you can boil the noodles separately in boiling water and transfer to each bowl of soup just before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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