kevintran Tue May 31, 2011 1:48 pmMy Chicken Pho Recipe
Source and photo from : Pho Recipes l Pho Restaurants l Vietnamese beef noodle soup
Ingredients
4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy
Directions
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Source and photo from : Pho Recipes l Pho Restaurants l Vietnamese beef noodle soup
Ingredients
4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy
Directions
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
