I have been wanting to try my hand at making Pho for sometime now, and finally got up the courage to actually attempt making it.
I got the inspiration for this Chicken Pho from the Cooking Light Global Kitchen Cookbook. I got the Global Kitchen cookbook about a year ago. And i still remember thumbing through the brightly colored pages and immediately book marking a recipe for Turkey Pho. Well my friends I am just now getting around to experimenting with that Turkey Pho recipe.
And much like the book mark in my year old Cooking Light cookbook... I am just now finally getting around to sharing this wonderful recipe with you... yes I have been sitting on this recipe for months now, just waiting for the perfect time to share it with you! And I think that perfect time is right now!
I love everything about this dish, the flavorful broth, the slightly chewy rice noodles, the tender chicken and the fact that this dish is loaded with veggies! A little squirt of lime and a dab of sriracha completes it for me. The other wonderful thing about this dish is the leftovers are amazing (it also freezes well)! I will take this Chicken Pho to work for lunch the entire week and not get sick of it! You need to make this, trust me!
Brunch N'Cupcakes - Inspired by Cooking Light Global Kitchen Turkey Pho
2 Teaspoons Brown Sugar
2 Inch Piece Fresh Ginger Peeled
6 Garlic Cloves
Teaspoon Chinese 5 Spice
8 Cups Chicken Broth
1/2 Tablespoon Cinnamon
1 Large Onion - Cut into Rings
2 Cups Bean Sprouts
1/3 Cup Green Onion
1/2 Cup Cilantro
1/2 Cup Fresh Mint
1 Jalapeno - Seeded and Chopped
2 Cups Bok Choy - Roughly Chopped
1 Cup Shittake Mushrooms
2 Chicken Breast - Cooked and Shredded
1 package rice noodles - prepared according to package directions
1- In a large pot combine garlic cloves, chicken broth, ginger root, cinnamon, Chinese 5 Spice and brown sugar. Bring to a boil. Once boiling reduce heat and simmer for 20 minutes.
2- While broth simmers heat a grill pan coated with cooking spray on medium/high heat. Grill onions for 5-6 minutes on both sides until slightly charred. Turn heat off and let onions cool.
3- When broth is ready (after it has simmered for 20 minutes) fish out the ginger root and garlic cloves. Set broth aside on a low burner
4-Take your cooled onions and roughly chop. Add Chopped onions, jalapeno, shittake mushrooms, shredded and shredded chicken to broth. Cook for 10 minutes until ingredients are heated through. Stir in fresh mint, cilantro and green onions.
To serve - Place 1/2 cup rice noodles in bottom of each bowl and cover with 1 cup of the chicken broth mixture. Serve with lime wedges, sriracha, and additional cilantro and mint if desired.