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Chicken Pho

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Pho is a popular vietnamese soup. Pronounced “Fu”, this delicious soup is perfect for cold nights. Spice it up with a little Siracha sauce, and you my friend have a winning dish.

Pho-5

Prep Time: 35min    Cook Time: 2hr

Ingredients:

  • 8 cups Swanson®’s Thai Ginger Stock
  • 4 cloves Garlic (pressed/crushed)
  • 5 Spring/Green Onions (chopped finely)
  • 1 tablespoon minced Ginger (fresh is best)
  • 1 tablespoon Sugar
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Fish Sauce
  • 2/3 cup Carrots (chopped)
  • 1 Rotisserie Chicken
  • 6 oz Glass or Rice Noodles
  • Juice of 1 lime
  • 3/4 cup Cilantro Leaves (chopped)
  • Siracha Hot Sauce (to taste)

Directions:

  1. Shred the meat off of the Rotisserie Chicken, put the good meat in one bowl; and the bones, skin, and fat, in another bowl.
  2. In a large pot over medium-high heat, add the Thai Ginger Stock, Garlic, Spring/Green Onions, Ginger, Sugar, Soy Sauce, Fish Sauce, Carrots, and the Carcass from the Rotisserie Chicken (bones, skin, fat, etc.), not the good meat.
  3. Bring to boil and then reduce heat to low and let it simmer for an hour or two (or 20 min if you’re pressed for time).
  4. Using a kitchen tool (slotted spoon?) fish out all of the chicken bones, fat, and skin.
  5. When you are ready to eat, put the noodles in a large bowl and cover them with HOT water and let them soak for 7 minutes. Then drain them and set them aside.
  6. While the noodles soak, add your good chicken meat into the pho and simmer for 5 minutes.
  7. In your bowl put as many noodles as you want, then ladle in the soup. Garnish with Lime Juice, Cilantro, & Siracha.

Pho-7 Pho-6 Pho-5 Pho-4 Pho-3 Pho-2

Tips & Tricks: 

  • Don’t mix the noodles and the soup until you’re ready to eat. And don’t store the leftovers together because the rice noodles get weird when they’ve been soaking too long in liquid.
  • If you want to be sure you get all the bones out, use a strainer.

 

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