Chicken Pho

local_grocery_store Ingredients

• 2 Chicken breasts, boneless, skinless, sliced
• 8 oz Rice noodles, cooked according to package instructions
• 6 cups Chicken broth, low sodium
• 1 inch Ginger, sliced
• 2 Star anise, whole
• 1 Cinnamon stick, whole
• 3 Cloves, whole
• 2 tbsp Fish sauce
• to taste Salt
• to taste Pepper
• 1 cup Bean sprouts, for garnish
• 1 cup Fresh herbs (cilantro, Thai basil, mint), for garnish
• 4 Lime wedges, for serving

restaurant_menu Method

1. 1.In a large pot, bring the chicken broth to a simmer.
2. 2.Add the ginger, star anise, cinnamon stick, and cloves to the pot.
3. 3.Simmer for 20 minutes to infuse the broth with flavor.
4. 4.Remove the spices from the broth and discard.
5. 5.Add the sliced chicken breasts to the pot and cook until cooked through, about 10 minutes.
6. 6.Season the broth with fish sauce, salt, and pepper to taste.
7. 7.Divide the cooked rice noodles among 4 bowls.
8. 8.Ladle the hot broth and chicken over the noodles.
9. 9.Garnish with bean sprouts, fresh herbs, and lime wedges.
10. 10.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFor a shortcut, you can use store-bought rotisserie chicken instead of cooking your own chicken breasts.
• chevron_rightFeel free to add other toppings like sliced jalapenos or Sriracha sauce for extra heat.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. Just reheat the broth and noodles before serving.