Ingredients

The following ingredients have 5 Servings
  • 1/2 lb dried pho noodles (Vietnamese rice noodles)
  • 2 chicken breasts (boneless skinless)
  • kosher salt
  • freshly ground black pepper
  • 4 cups chicken stock (low sodium)
  • 2 cup beef broth (low sodium)
  • 1 cups cold water
  • 1/4 cup fish sauce
  • 3 1-inch pieces of ginger
  • 1 lb mung beans
  • 2 scallions (thinly sliced)
  • 1/4 cup basil (roughly chopped)
  • 1/4 cup cilantro (roughly chopped)
  • 1 limes (sliced in wedges)
  • 1-2 jalapeños and/or serrano chile peppers (thinly sliced)
  • Asian chili garlic sauce and/or hoisin for serving

Instruction

  • Soak the noodles in a bowl of hot water for 15 minutes, or until soft.
  • While the noodles soak, place the chicken breasts in a medium sauce pan and cover with about 1 inch of water. Season with salt and pepper. Bring to a boil over medium-high heat, skim any foam from the top, then lower to a simmer and cover the pan. Let the chicken cook for about 15 minutes.
  • Meanwhile, in a large pot or Dutch oven, bring the chicken stock, beef broth, water, fish sauce and ginger to a boil over medium-high heat. Once it reaches a boil, lower the heat, cover the pot, and let it simmer. Season to taste with salt and pepper.
  • While the broth simmers, check on the poached chicken. When the chicken is cooked and cool enough to handle, shred the chicken into bite sized pieces.
  • Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook for about 3 minutes. Drain. Do the same for the mung beans, blanching them briefly.
  • Divide the rice noodles, mung beans, and shredded chicken into bowls, and ladle the broth into each bowl. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce. Serve immediately.