This recipe isn’t exactly authentic Pho, I’m sure, which is why I’m calling it Phake Pho, but it’s at least as good as the noodle shop in my town (the food is good, but I’m certain it’s crawling with roaches). Pho is kind of a kicked up chicken noodle soup, in case you were wondering…Oh, and it’s probably too spicy for kids.
1 lb boneless, skinless chicken breasts, cut into chunks
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp olive oil
1/4 tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 teaspoons toasted sesame oil
5 oz noodles (find them in the Asian section of the grocery; I could only find thick ones but thin is better)
sriracha sauce for serving
chopped cilantro for serving
lime wedges for serving
Heat the olive oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 10 minutes until chicken is done.
Add the rice noodles directly to the pot and simmer for 5 minutes, or until noodles are soft.
Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt. Serve with chopped cilantro, sriracha sauce, chopped green onions, and lime slices on the side.
Be sure to eat it with chopsticks for authenticity. And SLURP!
