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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
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