Thursday, November 10, 2011


I am obsessed with soup. I already made chicken & chick pea soup this week, and enjoyed chicken & rice soup at my favorite Chinese restaurant.

Today I am making this quick and dirty Pho recipe....with chicken. It's light, flavorful, healthy and perfect for a nippy fall day! While searching for Pho recipes, I found 2 types. Some of them started out this way...."Find a chicken. Bring it home. Kill it. Butcher it. Let the hacked up carcass simmer for 192 hours in a cast iron pot that's been in your family for 14 generations....." The other recipes went something like this...."Buy pre-cooked chicken cubes and a box of chicken stock...." Since I'm a lazy ass, I'm going with the quick and dirty version....

Quick and Dirty Pho

4 oz. noodles (rice vermicelli, or bun)
6 c. chicken stock (mine comes from a box!)
2 T fish sauce
4 cloves minced garlic
2 T minced fresh ginger
1 T minced lemon grass
5 scallions, chopped
2 c. shredded chicken (I poach mine, then shred it)
1 c. bean sprouts
1 c. bok choy

for toppings....limes, bean sprouts, basil, cilantro, mint, hot sauce


1. Cook noodles.
2. Put chicken stock, fish sauce, ginger, lemon grass and scallions in a pot...bring to a boil. Reduce to simmer, cook for 10 minutes. Add in chicken, bean sprouts and bok choy. Cook for about 5 minutes.
3. Put noodles in bowl, pour pho over noodles. Garnish with extra sprouts and herbs. Squeeze fresh lime juice on top...don't forget that part. That's the best part! :^)

Yum! Enjoy!

Happy Soup Day,