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Name: Chicken Pho
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 3-1/2 oz Uncooked rice stick vermicelli broken into 6 inch pieces; 1 tablespoon Vegetable oil; 20 oz Boneless skinless chicken thighs trimmed, cut into thin-short strips; 1 bunch Green onion thinly sliced, divided; 2 tablespoon Soy sauce; 1 tablespoon Hoisin sauce; 1 teaspoon Fish sauce; 1 teaspoon Sriracha sauce; 32 oz Chicken broth; 1 tablespoon Fresh lime juice; 1/4 cup Fresh Cilantro chopped; 1/4 cup Fresh mint chopped; 1 each Jalapeno Pepper (Green or Red) sliced thin

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INGREDIENTS

3-1/2 oz Uncooked rice stick vermicelli ; broken into 6 inch pieces
1 tablespoon Vegetable oil
20 oz Boneless skinless chicken thighs ; trimmed, cut into thin-short strips
1 bunch Green onion ; thinly sliced, divided
2 tablespoon Soy sauce
1 tablespoon Hoisin sauce
1 teaspoon Fish sauce
1 teaspoon Sriracha sauce
32 oz Chicken broth
1 tablespoon Fresh lime juice
1/4 cup Fresh Cilantro ; chopped
1/4 cup Fresh mint ; chopped
1 each Jalapeno Pepper (Green or Red) ; sliced thin

Servings

INSTRUCTIONS

1. Trim and slice chicken, marinate in 2-3 tablespoons of Soy with a bit of salt and pepper

2. Bring 2 quarts of water to a boil, turn off heat, add the noodles and let stand 10 minutes, drain.

3. In a 4-quart Dutch oven, heat the vegetable oil over medium-high heat, add the chicken and cook 4-5 minutes or until just done.

4. Stir in the white part of the green onion, cook 1 minute then add the soy, hoisin, fish and sriracha sauces. Stir until combined.

5. Add the chicken broth, bring to a boil.

6. Remove from heat, add the noodles and lime juice.

7. Serve, topping with green onions, cilantro, mint and jalapeno.

NOTES

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Chicken Pho

3-1/2 oz Uncooked rice stick vermicelli broken into 6 inch pieces
1 tablespoon Vegetable oil
20 oz Boneless skinless chicken thighs trimmed, cut into thin-short strips
1 bunch Green onion thinly sliced, divided
2 tablespoon Soy sauce
1 tablespoon Hoisin sauce
1 teaspoon Fish sauce
1 teaspoon Sriracha sauce
32 oz Chicken broth
1 tablespoon Fresh lime juice
1/4 cup Fresh Cilantro chopped
1/4 cup Fresh mint chopped
1 each Jalapeno Pepper (Green or Red) sliced thin

1.  Trim and slice chicken, marinate in 2-3 tablespoons of Soy with a bit of salt and pepper
2.  Bring 2 quarts of water to a boil, turn off heat, add the noodles and let stand 10 minutes, drain.
3.  In a 4-quart Dutch oven, heat the vegetable oil over medium-high heat, add the chicken and cook 4-5 minutes or until just done.
4.  Stir in the white part of the green onion, cook 1 minute then add the soy, hoisin, fish and sriracha sauces.  Stir until combined.
5.  Add the chicken broth, bring to a boil.
6.  Remove from heat, add the noodles and lime juice.
7.  Serve, topping with green onions, cilantro, mint and jalapeno.

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 6 Servings

Calories: 485
Calories from Fat: 256 (53%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 6.4g
Cholesterol 191.9mg		59 %
Sodium 315mg		11 %
Potassium 960.9mg		25 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 4.7g
Protein 49.2g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 485

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