Side Pannel
Chicken Stock Pho
Chicken Stock Pho
- Recipe Submitted by Angus on 11/21/2014
Category: Healthy Recipes, Chicken
Ingredients List
- 3 quarts chicken stock (homemade if possible)
- 1 teaspoon ground ginger
- fish sauce, for seasoning
- 1 (16 oz) package dried rice vermicelli noodles, cooked according to package directions
- 4 cups cooked & shredded chicken
- 1 bunch cilantro, chopped
- 1 bunch green onions, minced
- ~~ Garnishes ~~
- cilantro, chopped
- crispy fried shallots
- mung bean sprouts
- limes, cut into wedges
- jalapeños, thinly sliced
Directions
In a large stock pot, bring chicken stock to a boil over high heat. Add ginger and fish sauce to taste.
Ready the garnishes. Arrange cilantro, fried shallots, bean sprouts, limes and jalapeño slices on a platter and place on table for easy access.
Divide the rice noodles evenly among bowls. Top each serving with about 3/4 cup shredded chicken, then divide the cilantro and green onions evenly among the bowls.
Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.
Ready the garnishes. Arrange cilantro, fried shallots, bean sprouts, limes and jalapeño slices on a platter and place on table for easy access.
Divide the rice noodles evenly among bowls. Top each serving with about 3/4 cup shredded chicken, then divide the cilantro and green onions evenly among the bowls.
Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.
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