Go Back
–+ servings
Print
pho chicken bowls

pho chicken bowls

serves 4
by nancy stone

Ingredients

  • ½ box rice vermicelli or cut spaghetti or thin spaghetti broken in 1/2
  • 1 container low sodium chicken broth
  • 1 tsp sugar
  • 1- inch knob of ginger peeled and thinly sliced
  • 1 small rotisserie chicken shredded

toppings

  • 1 lime cut into 4 wedges
  • 2 scallions thinly sliced
  • 1 cup bean sprouts
  • 1 jalapeño thinly sliced
  • 2 tbl basil cut into ribbons or 1 tbl cilantro leaves
  • sriracha
  • hoisin sauce
  • fish sauce

Instructions

  1. cook vermicelli according to package
  2. heat chicken broth with sugar and ginger, until it simmers
  3. add chicken and heat through, 1-2 minutes
  4. drain noodles and place in 4 bowls
  5. ladle soup over noodles
  6. serve with lime wedges, scallions, bean sprouts, jalapeño, basil, cilantro, sriracha, hoisin sauce and fish sauce

Recipe Notes

a 1 inch knob of ginger is 9 cents. break off what you need at the store. it makes the whole dish pop!