Herbed Chicken Pho
Accompanied by bread, this Vietnamese-style herbed chicken, rice noodle and bean sprout soup is a complete meal.
Ingredients
1 package (3 lb.) chicken broth base
3 slices gingerroot
18 oz. parboiled rice noodles
1 lb. cooked, sliced chicken
1/2 cup thinly sliced onions
1/2 cup thinly sliced scallions
1/2 cup chopped cilantro
1/2 cup fresh bean sprouts
Sliced jalapeños, optional
Thai basil leaves, optional
Lime wedges, optional
Steps
1. In saucepot, dilute broth base with water according to package directions to make 12 cups; add ginger and bring to a boil. Reduce heat; simmer 5-10 min. Remove ginger.
2. Per serving, reconstitute 3 oz. noodles in hot water; drain and place in warm soup bowl. Add 2-3 oz. chicken and about 1 tbsp. onions, scallions, cilantro, and bean sprouts.
3. Pour about 2 cups simmering broth into bowl. Garnish with jalapeños, basil, and lime wedges.