I am actually a soup freak. For years I have prepared a countless collection of soups, stoups, stews, and anything like it. However, never venture to make Pho at home.
Pho is a Vietnamese soup, not thick but real light, like a broth with veggies and a protein. This week I decided to be braved and create my own version of Pho in honor of 2017 Chinese New Year, which I believe is "The Rooster Year" and started on January 28th.
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $7.55 or $3.78 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 ½ cups of combined shredded Rotisserie chicken breast and thigh ($2.00)
4 minced garlic cloves (.25)
2 1/2 cups of my no-salt rotisserie chicken broth ($2.00)
3 oz. whole grain thin spaghetti noodles (.50)
1 tbsp. reduced-sodium soy sauce (.15)
½ cup broccoli slaw (.70)
3 scallions, trimmed and cut into thin 1-inch strips (.15)
1/4 cup cilantro and spinach mixed (.35)
4 slices fresh jalapeno (optional) (.20)
1 lemon in wedges (.50)
1 tsp. sesame oil (.40)
1 tsp. olive oil (.35)
Cook noodles according to package directions until tender, drain most of the water but keep them wet and set aside.
In a large saucepan combine the chicken broth and soy sauce and bring to a boil; add green onions; minced garlic, olive oil, broccoli slaw, noodles and cook uncovered, for 3-4 minutes.
Add the chicken and simmer uncovered for a couple of minutes, just to warm up.
When ready to plate, add the sesame oil, cilantro and spinach and ladle the Pho into the bowls. Garnish with jalapeno peppers, green onions/scallions and a lemon wedge.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.