Recipe of the Week: Rotisserie Chicken Pho

mag813 August 9, 2017 0
Recipe of the Week: Rotisserie Chicken Pho

INGREDIENTS

FOR THE SOUP:

  • 2 quarts chicken broth
  • 1 cinnamon stick
  • 5 cloves
  • 2 star anise
  • 1 garlic clove, minced
  • 2 teaspoons fresh minced ginger
  • ½ – 1 teaspoon Sriracha sauce
  • ½ tablespoon fish sauce
  • 8 ounces rice noodles, small or medium size
  • ½ rotisserie chicken, meat only, chopped or shredded
  • 2 thinly sliced green onions
  • 1 15-ounce can bean sprouts, drained and rinsed

FOR GARNISH:

  • Fresh basil leaves, thinly sliced
  • Fresh cilantro leaves, chopped
  • 2 thinly sliced green onions
  • Lime wedges

INSTRUCTIONS

  1. In a large stockpot or Dutch oven, heat chicken broth, cinnamon stick, cloves, star anise, garlic, ginger, Sriracha and fish sauce to a boil.
  2. Add noodles and chicken. Cook for time indicated on package.
  3. When noodles are fully cooked, add bean sprouts and green onions. Cook for an additional two minutes.
  4. Before serving, remove star anise, cinnamon stick and cloves. Garnish with toppings of choice.

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