Chicken Pho

Step 1/10

• 4 oz rice noodles

• heatproof bowl

Place noodles in a bowl. Cover noodles with warm water for 20 minutes.

Step 2/10

• ½ tbsp black peppercorn
• ½ tbsp star anise
• 1 tbsp coriander seed

• Pot

Toast peppercorns, star anise, and coriander for 4 minutes over medium.

Step 3/10

• 2 slices ginger
• 2 stalks Green onion

• peeler
• knife

Peel and slice ginger. Trim the tips and ends of the green onion. Then split them. Save tips for serving! Add the ginger and green onion into the pot and let cook for 3 minutes. Pay attention to the smell, you don’t want it to burn.

Step 4/10

• 4 cups Hot water
• 4 cups chicken stock

Add the hot water and chicken stock.

Step 5/10

• ½ lb chicken breast (boneless, skinless)

Add in the chicken breast and cover the pot. Let your chicken cook until pink is gone.

Step 6/10

• 2 limes (for serving)
• 1 soy sprout (for serving)
• 1 Thai basil (for serving)
• 1 cilantro (for serving)
• Sriracha (for marinating)

Set out what you’ll be using to spice up your pho!

Step 7/10

• Strainer

Drain the rice noodles.

Step 8/10

• ⅓ cup fish sauce
• ½ tsp hoisin sauce

• Strainer

Remove the chicken from the chicken stalk. Strain broth over noodles. Add back to pot. Place over high. Add in fish sauce and hoisin sauce.

Step 9/10

Shred the chicken.

Step 10/10

• chopsticks
• Soup spoon

Spice it up and eat!

Enjoy your meal!