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Epicurious

Pho

2.3

(20)

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PhoAnn Stratton

This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Recipe information

  • Yield

    makes 4 servings

Ingredients

6 oz rice noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups reduced-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs basil
1 lime, cut into 4 wedges

Preparation

  1. Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.

TagsSoupSoup/StewRice NoodleNoodlePasta & NoodlesVietnameseSoutheast AsianAsianChicken BreastChickenPoultryPeaBean and LegumeVegetableBell PepperStarterMainDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsSimmerSelf
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