A simplified version of the traditional Vietnamese chicken pho recipe, featuring flavorful broth, tender chicken, and aromatic herbs, served with rice noodles.
Ingredients: 2 chicken breasts. 8 cups chicken broth. 2 onions, halved. 4 slices ginger. 3 star anise. 3 cloves. 1 cinnamon stick. 2 tbsp fish sauce. 1 tbsp sugar. 200g rice noodles. 2 cups bean sprouts. 1/2 cup fresh cilantro. 1/2 cup fresh mint leaves. 1 lime, cut into wedges. Sriracha sauce optional.
Instructions: Ginger, star anise, cloves, cinnamon stick, fish sauce, and sugar should all be put in a large pot together with the chicken broth. Bring up the temperature. Turn down the heat and let it cook for 20 minutes. Take out the cinnamon stick, star anise, onions, ginger, and cloves as well. Put the chicken breasts in the broth and cook them for 15 to 20 minutes, until they are fully cooked. Take the chicken out and shred it. In the meantime, cook the rice noodles according to the directions on the package. Put the cooked noodles into bowls for serving. Put chicken shreds, bean sprouts, cilantro, and mint leaves on top of the noodles. In each bowl, pour hot broth over the food. Put lime wedges and Sriracha sauce on the side and serve hot.
Prep Time: 15 minutes
Cook Time: 40 minutes
rumworth school
