Try something new when it comes to chicken soup with this Vietnamese Chicken Pho Recipe.
Easy Chicken Recipes for Any Time, Any Occasion
6 cups low-sodium chicken broth
4 scallions, chopped rough
1 clove garlic, crushed
1 teaspoon minced fresh ginger
1 1/2 teaspoons Chinese five spice powder
1 tablespoon sugar
2 tablespoon soy sauce
3 tablespoon fish sauce
1/8 teaspoon Tabasco
1/2 teaspoon sesame oil
8 ounces thin rice noodles (or substitute thin egg noodles, cooked to package directions)
1 1/4 pounds chicken tenders, cut in half crosswise
1 package (8 ounces) shiitake mushrooms, chopped
Juice of 1 lime
1 bunch watercress or arugula
1 cup fresh bean sprouts
1 small bunch mint, leaves removed from stalks
1 small bunch cilantro, leaves removed from stalks
In large stockpot over high heat, warm chicken broth. Add scallions, garlic, ginger, five spice powder, sugar, soy sauce, fish sauce, Tabasco and sesame oil; bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
While broth simmers, place rice noodles in large bowl and cover with hot water. Soak for 5 minutes, then drain and set aside.
Place fine-meshed sieve over large bowl. Strain broth; discard solids that collect. Return strained broth to saucepan and bring to mild simmer over medium-high heat. Add chicken pieces and cook for 3 to 4 minutes. Add mushrooms and cook for an additional 2 minutes. Add lime juice.
Divide noodles evenly among 4 large soup bowls. Ladle chicken mixture over noodles and top each serving with a handful of watercress. Serve with bean sprouts, mint leaves and cilantro leaves. Yields 4 servings.
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