Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam. This recipe I made for my son, who will be in Vietnam teaching English to college students for a while.
1. Prepare the Broth first by bringing the chicken stock, chicken, cinnamon, spring onions, ginger, sugar, and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the broth using a fine sieve and keep the clear broth warm over very low heat.
2. Bring a pot of water to a boil over medium high heat. Add the dried noodles and blanch until soft, about 5 minutes. Remove and rinse with cold water, then drain.
3. When the chicken is cool enough to handle, shred the meat along the grain into thin strips.
4. Place the noodles into Pho bowls (about the size of a fruit dish), and top with bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chillies and soy sauce on the side.
Deep bowls work just as well, and I also include "spicy sprouts" (a mix of radish and clover sprouts). If you add the peppers into the soup, you will have a very spicy dish. You can also just dip your chicken into the sauce depending on your preference to heat in your foods.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 36 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 9.6mg||3 %|
|Sodium 681.8mg||24 %|
|Potassium 416.5mg||11 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.9g|
|Protein 9.7g||14 %|
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Calories per serving: 201
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