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Recipe #5 - Chicken Pho (specifically for Thomas)

The recipe I originally got this from calls for chicken - you can probably replace that with beef, tripe, chocolate. Whatever you like.

Chicken Thigh - 1 pound
Rice Noodles - 12 ounces
Chicken Stock - 2.5 quarts
Fish Sauce - 6 tbsps.
Lemon Juice - 1 tbsp.
Sugar - 1.5 tbsps. (Can be substituted with sucralose)
Bean Sprouts - 6.5 ounces
Red Leaf LEttuce - 3 leaves
Cilantro - 9 sprigs
Green Onion - 1.5
Shallots - 3
Lemon Wedges - 6

1) Soak the rice noodles in lukewarm water for 30 minutes.

While you wait:
2) Pour the chicken stock into a soup pot, and bring to a boil.
3) Add the chicken thigh.
4) When the pot comes back to a boil, reduce to low heat and let simmer for 20 minutes.
5) Remove the pot from heat.

6) Drain the noodles
7) Wash the bean sprouts.
8) Peel and thinly slice the shallots lengthwise.
9) Cut the green onions into thin rings
10) Cut the lettuce crosswise into .5 inch strips/
11) Chop the cilantro
12) Remove the chicken from the soup, cut it into .333 inch slices.

The recipe here doesn't say what heat the stove should be on to bring back to a boil. I like to boil quickly so I tend to use high heat.

13) Bring the soup in the soup pot back to a boil.
14) Add the fish sauce and lemon juice to the soup.
15) Add the sugar, and take the pot off the stove.
16) In a second sauce pan, boil some water.
17) Put the soaked noodles in the pan and boil until soft.
18) Drain off the noodles again and put aside.
19) Put the soup pot back on the stove and bring to a boil.
20) Put individual portions of the soup into bowls and pour soup over them. Add your veggies on top.

23 Servings

100 Calories
2.27g Fat
14.64g Carbs
4.92g Protien