One of the places Steve and I love to have lunch at is this little Vietnamese place that serves great Pho. We bought immediately thought that Mouse would love it. So when I found this recipe on Pinterest I had to make it. I changed it up just a bit, never been a fish sauce fan.
1 (8 oz) package dried rice vermicelli noodles
2 chicken breasts, cooked and shredded
Salt and freshly ground pepper
1 large onion, halved
1 4-inch piece ginger, unpeeled, cut into chunks
5 cups low-sodium chicken broth
1 cup water
1 cinnamon stick
4 green onions, chopped
2 jalapeno peppers, thinly sliced, seeds removed
1 bunch fresh cilantro, chopped
1 cup fresh bean sprouts
Cook the rice noodles according to package directions
Meanwhile, place a large pot over high heat. Add the onion halves and ginger pieces to the pot; cook about 4 minutes. Add the chicken broth, water, fish sauce, and cinnamon stick, and bring to a slow boil.
Drain the noodles.
Discard the ginger, and cinnamon stick from the stock pot. Remove the onion halves and slice them into thin pieces. Divide the noodles among 4 bowls; top with the broth, onion, shredded chicken, cilantro, green onions, bean sprouts, and jalapeños.
It was a hit. Mouse loved it and so did we. It was a good home version of Pho.