Pho soup
You can make this tasty Vietnamese dish in record time with this easy recipe. Enjoy the hearty flavor and the healthful benefits of fiber, protein and immunity-boosting herbs and spices. It’s even high in calcium and phosphorus for stronger teeth.
Ingredients:
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8 ounces dried rice noodles
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2 tablespoons olive oil
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1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
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Kosher salt and black pepper
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3 cloves minced garlic
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1 tablespoon grated ginger
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6 cups chicken stock
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2 tablespoons hoisin sauce
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1 tablespoon fish sauce
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Toppings of choice like onions, bean sprouts, cilantro, mint and/or jalapeño
Directions:
- Cook rice noodles in a large pot according to package instructions. Drain well and set aside.
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season chicken with salt and pepper to taste. Add chicken to the pot and cook for about 2 to 3 minutes until golden; remove the chicken and set aside.
- Using the same large pot, add remaining olive oil, garlic and ginger. Cook, stirring frequently, for about 1 to 2 minutes.
- Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Serve immediately, adding your desired amount of rice noodles and chicken to the broth. Garnish with onions, bean sprouts, cilantro, mint and/or jalapeño, if desired.