Side Pannel
Chicken Pho
Chicken Pho
- Recipe Submitted by Parfait on 10/24/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- soup
- 3 chicken breasts
- 3 quarts chicken stock
- 1 teaspoon ground ginger
- 1 (16oz.) package of dried rice noodles (I used these)
- 2-3 cups chopped cilantro
- 2 cups chopped green onions
- garnish
- 1/4 cup chopped cilantro
- 4 - 5 shallots; finely chopped
- 1/2 - 1 teaspoon vegetable oil
- 1 lime; sliced
- 1/4 cup chopped green onions
- plum sauce
Directions
1. Start by grilling your chicken until the internal temperature reaches 165° F.
2. Shred the chicken and cover with foil to keep warm, then set aside.
While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
3. In a third pot, cook your rice noodles according to the package directions.
4. In a small frying pan, heat the vegetable oil until hot.
5. Add the shallots to the hot pan and cook until brown and crispy.
6. While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
7. Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
8. Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
9. Serve each bowl with the assortment of garnishes.
2. Shred the chicken and cover with foil to keep warm, then set aside.
While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
3. In a third pot, cook your rice noodles according to the package directions.
4. In a small frying pan, heat the vegetable oil until hot.
5. Add the shallots to the hot pan and cook until brown and crispy.
6. While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
7. Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
8. Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
9. Serve each bowl with the assortment of garnishes.
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