Description
This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!
Ingredients
- 4 ounces dry Chinese egg noodles
- 6 cups chicken stock
- 2 tablespoons fish sauce
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon minced lemon grass
- 5 green onions, chopped
- 2 cups cubed cooked chicken
- 1 cup bean sprouts
- 1 cup chopped bok choy
Instructions
- Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft
- about 8 minutes. Drain and reserve noodles.
- Bring chicken stock
- fish sauce
- garlic
- ginger
- lemon grass
- and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken
- bean sprouts
- and bok choy. Cook pho until heated through
- about 5 minutes.
- Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2