This is a short and sweet version of Vietnamese Pho (pronounced Fu) that I whip up in no time. This will be the Sandra Lee version, well almost, minus the booze! I call it chicken noodle soup that has real flavor. This recipe is a conglomeration of several recipes that I have tried & liked. Anything can be substituted, use your imagination & go crazy!
- 4 Quarts Organic Chicken Broth (No MSG)
- 1 Whole Chicken Breast Cooked (leftovers with no bones)
- 16 oz Rice Noodles
- Large Knob of Fresh Ginger
- 4 Star of Anise
- 2 Tbs Colander
- 2 Garlic Cloves
- 1 Cinnamon Stick
- Small Sweet Onion Cut in Half
- 1 Stalk Lemongrass Pounded
- 4+ Tbs Fish Sauce (could use salt aprox 1.5 tsp)
- 1 Palm Sugar Cake or 3 Heaping Tbs Raw Sugar
Method to the Madness:
- Pour the chicken stock in a large dutch oven, add fish sauce, and palm sugar.
- In a mesh cheese cloth wrap up the sliced ginger, onion, cut short lemongrass, anise, colander, cloves & cinnamon. Bring to a boil and then simmer for a 1/2 hour or more.
- While simmering, tear up leftover chicken to add to the stock & soak the rice noodles in boiling water according to directions. Sometimes you can’t read the directions because they are in Vietnamese! Then just Google it!
- Add the chicken to heat through just before serving, and take out the mesh cheese cloth and discard.
- In large soup bowls add the drained noodles and a couple cups of broth with chicken over the noodles, garnish with the ingredients below.
- Mung Bean Sprouts (Asian Market)
- Thai Basil
- Lime Wedges
- Hoisin Sauce
- Sriracha Sauce