Chicken Pho

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Spring has arrived and every time I step outside, I can smell that fresh scent of spring and I love it. It’s time for me to get out in the garden and start planting those summer flowers. The days are getting warmer but the evenings are still a little chilly. Even though we are not in the fall season we still have those cooler nights in May and on those evenings, there is nothing better than a hot bowl of soup.

I am so excited to share with you a soup that I was just introduced to by a very close friend of mine. We met for dinner and under very high recommendation, I was told “that this soup was to die for”. Well that intrigued me enough where I just had to have some.

I was completely blown away and I loved it!!! The soup I am talking about is Chicken Pho. There is something so comforting about the rich, flavorful broth combined with fresh veggies. If you have never had it before, Pho is a Vietnamese soup consisting of broth, rice noodles, herbs and some type of meat. Here is this easy recipe and as soon as you have a bowl of Pho you are going to fall in love with it as much as I have.

Chicken Pho
 
Ingredients
  • 2- 32 oz. cartons of Chicken Cooking Stock
  • 1- tablespoon vegetable oil
  • 2- tablespoon minced garlic
  • 1-tablespoon minced ginger root
  • 2- tablespoon hoisin sauce
  • 2- teaspoon sriracha sauce
  • ½-onion, sliced paper thin
  • 8 oz. thin rice noodles
  • Meat from 1 rotisserie chicken, pulled from the bone
  • 3- cups bean sprouts
  • 1- bunch cilantro
  • 1- package fresh basil
  • 1- jalapeño, thinly sliced
  • 2-limes, cut into wedges
Instructions
  1. Soak the noodles in the hottest tap water for 20 minutes, or by following package directions. Meanwhile, in a saucepan or Dutch oven, heat oil over medium heat.
  2. Sauté garlic and ginger until fragrant and lightly browned.
  3. Add 1 cup of stock to deglaze the pan (lift off all the brown bits).
  4. Add the remainder of the stock, hoisin, sriracha and onions.
  5. Simmer for 10-15 minutes while you prepare the toppings on a platter or dish for serving (bean sprouts, cilantro, basil, jalapeño, limes).
  6. Once the noodles are cooked, drain them well and add them to the stock.
  7. Serve the soup in bowls, each topped with ½-cup chicken and desired toppings.
  8. Add more sriracha and hoisin for flavor if desired.

This is just so easy to do, how can you not want to make this for your next meal. Enjoy!!! I did!!

Jayne
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli

www.cobornsblog.com - Family, Friends & Food with Jayne

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