Chicken Vietnamese Pho
Pho is an iconic comfort food derived from Vietnam and doubles as something I crave as the weather gets chillier and autumn rolls in. I was intimidated to make it myself for the longest time but this swiftly came together in under 30 minutes! Less than two months ago, I finished my semester abroad in Western Australia, where Asian food is prominent and done so well! Naturally, my annual cravings for pho started at the slightest hint of the temperature dropping now that it is late August. This dish leaves heaps of room to make it your own while having a hearty foundation of warming flavors and nourishing ingredients!
Ingredients:
2 cups chicken bone broth
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp coriander seeds
4 ounces shredded or thinly-sliced organic chicken strips, cooked
2 ounces pho rice noodles (these are my favorite!)
1/4 cup red onion slices
3 tbsp fresh cilantro
2 tbsp lime juice
2 tbsp fresh jalapeño slices (optional)
1 tsp fresh ginger, minced
Optional Add-Ins:
chili oil
coconut aminos (soy sauce alternative)
extra fresh cilantro
microgreens
Directions:
In a small saucepan, bring the bone broth to a boil. Sprinkle in the cinnamon, cloves and coriander seeds. Turn the heat off of the burner and let this sit and simmer for 2 minutes.
Meanwhile, cook the rice noodles. Bring a separate small saucepan of water to a boil and cook them according to the packaging. After draining the water, consider adding a touch of sesame or avocado oil to keep the noodles from sticking while you assemble.
Add the remaining ingredients to a large serving bowl. Transfer the noodles to this dish then pour the bone broth mixture over the top. Add any remaining ingredients that you are craving, grab a large spoon and enjoy!
