Serves 4 (The whole package serves 8)
Ingredients: Soup base
· 1 lb. of chicken breast (about 2 pcs) or chicken thighs
· Spice mix: Package#1
· Spice mix: Package#2
· 1 tablespoon vegetable oil
· 4 cups low-sodium chicken stock or vegetable stock
· 2 cups water
· 1 pc palm sugar (or 1 tablespoon light brown sugar)
· ½ teaspoon kosher salt
· 2 tablespoons fish sauce (or 1 tsp salt for vegan)
· 1 white onion, halved
· 8 oz (a half) dried rice noodles
Ingredients: Topping
· 2 cups mung bean sprouts
· ½ cup thinly sliced red onion
· 1 jalapeno, sliced
· Thai basil, chopped for garnish
· Cilantro leaves for garnish
· 2 limes, cut into wedges for garnish
· Hoisin sauce and Sriracha sauce (optional)
Directions: Pho soup
1. Preheat the oven to 400° F.
2. On a baking sheet, spread the spice in Package#1 and bake for 10 minutes. Set aside.
*Or toast spice mix from the Package#1 in a dry skillet pan with low medium heat. Let the spices warm up gradually and stir frequently or shake the pan to make sure they toast evenly until they become fragrant. Remove from the heat immediately and put on a plate to let them cool down. Set aside.
3. In a large stockpot or a 4.5 qt pot, heat the vegetable oil on medium-high heat until shimmering. Add the white onion and sear until blackened. (about 2-3 minutes per side)
4. Add the low-sodium chicken stock, 2 cups of water, ginger, garlic and bay leaf from Package#2. Add fish sauce, palm sugar or brown sugar, salt, and toasted spices from Package#1 and bring to a boil.
5. Add the chicken breast, cover the pot and reduce the heat to low. Simmer for 30 minutes.
6. Remove the chicken breast to a separate plate and let it cool down then shred the chicken.
7. With a fine-mesh sieve set over a large bowl, strain the broth, discarding the spices and aromatics. Return the strained broth to the stockpot then turn down the heat to the lowest setting to keep the broth warm. (or use an herb bag comes with SUYL meal kit)
Directions: Noodle preparation
1. Have ready 4 large individual serving bowls. Half fill another pot or stockpot with water and bring to a boil.
2. Add the dried rice noodles, stir to submerge and cook until they have softened (about 10 minutes) Taste a strand to make sure they are ready.
3. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy liquid with running tap water. Shake off the water.
4. To serve, add the noodles to individual bowls and ladle on the hot chicken and broth.
5. Top with mung bean sprouts, red onion, jalapeno, basil, and cilantro. Serve immediately with a lime wedge on the side, adding hoisin and sriracha to taste (optional)
1. Store broth and chicken in an airtight container in the refrigerator for up to 3 days.
2. Store noodles and toppings separately in the refrigerator.
3. If using beef, switch to low-sodium beef stock.
4. For vegan, switch to low-sodium vegetable stock and customize with mushroom, Bok choy or tofu for plant-based twist.
5. Pre-cooked rotisserie chicken can be substituted.