Pam's Asian Chicken Noodle Bowl (Pho)
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Family Tested & Approved
FOR THE BROTH
boneless skinless chicken breasts, you can use other cuts if preferred
better than bullion chicken flavor
ground ginger in the tube, or fresh grated ginger
ground lemongrass in the tube, or stalk fresh
FOR THE BOWLS
pho noodles, or substitute rice noodles or regular thin spaghetti
4 or 5
leaves napa cabbage, sliced across in 1 inch sections
julienne or matchstick carrots
fresh cilantro, roughly chopped
thai red chili sauce or siracha sauce
fresh limes cut in wedges
Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
Slice the chicken and place on top.
Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
Serve immediately with the garnishes.
Last Updated: Fri, Oct 3, 2014