Chicken Pho

• Ready in 4h

• Serves 6

• 959 calories

• 117.83g carbs

If you want to add more dairy free recipes to your recipe box, Chicken Pho might be a recipe you should try. One portion of this dish contains approximately 55g of protein, 29g of fat, and a total of 959 calories. This recipe serves 6. For $3.37 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 4 hours. It is brought to you by Kitchen Confidante. 553 people have tried and liked this recipe. A mixture of scallions, asian chili garlic sauce and/or hoisin, fish sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this Vietnamese dish.

15 ingredients

1. 1/4 cups basil
2. 6 servings pepper
3. 5 lb chicken
4. 6 servings asian chili garlic sauce and/or hoisin
5. 1/4 cups cilantro
6. 1/4 cups fish sauce
7. 3 inch ginger
8. 2 jalapeños
9. 2 limes
10. 1 lb mung beans
11. 1 lb pho noodles
12. 1 onion
13. 2 scallions
14. 1 tsp sugar
15. 4 qts water

Instructions

1. In a large stock pot, place the chicken, onion, ginger, water, salt/fish sauce, and sugar.
2. Place the pot over medium-high heat and bring to a boil. Lower the heat to simmer and cook for 30 to 45 minutes.
3. Remove the chicken, allow to cool for a moment, but let the soup stock continue to simmer on the stove. When the chicken is cool enough to handle, debone the chicken and shred.
4. Place the shredded chicken into the refrigerator while the rest of the meal is cooking.
5. Place the bones and the skin back into the soup pot and continue to simmer for about 3 hours. Strain the soup stock into a large pot or dutch oven, add the fish sauce, and cook over high heat until the liquid reduces to roughly 12 cups. Season to taste with additional fish sauce and freshly ground black pepper, if necessary.Soak the noodles in a bowl of hot water for 30 minutes, or until soft.Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook for about 3 minutes.
6. Drain. Do the same for the mung beans, blanching them briefly.Divide the rice noodles, mung beans, and shredded chicken into bowls, and ladle chicken broth into each bowl.
7. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce.
8. Serve immediately.