Chicken Noodle Soup: What The Pho

Posted: November 13, 2011 in Uncategorized

Note: What The Pho is the actual name of a Vietnamese restaurant in Seattle.

I love the chicken version of the Vietnamese noodle dish Pho.

For me, what makes a good chicken noodle soup great is adding lime, fresh mint, cilantro, green onions, chopped jalapenos and bean sprouts on top of the soup, once it is ladled into a deep bowl.

You can get creative with chicken pho.

Here is Braveheart’s flickr picture (under attribution, non-commercial, non-derivative works):

Chicken Noodle Pho

Here is Cooking With Kai How to make chicken pho’:

Boil a whole chicken in a gallon of water that has garlic, salt, an onion, celery and a bay leaf. After the stock with the chicken comes to a boil, skim off the fat, set the heat to medium and simmer for about 45 minutes.

Get some fresh rice stick noodles, one pound, and soak them in warm water for 25 minutes, and then drain.

Remove the cooked chicken, let it cool and shred it.

Place the shredded chicken over a bed of presoaked rice noodles, and then ladle hot chicken broth over the noodles.

There is your soup. Add the other ingredients to the top. Kai has fresh basil leaves as well in his video.

Chicken noodle soup with the rice noodles is lighter than our version. When I was living in Seattle it took me forever to figure out that the hot broth will cook these noodles after they are soaked- because I could not read the packaging.

cross-posted at Firedoglake/MyFDL


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