Chef Thu Nguyen,
Pho No. 1
Simple to prepare and simply delicious, a steaming bowl of this replenishing
Vietnamese chicken soup is the cure for what ails you.
4 L chicken stock
2 tsp fish sauce
2 tsp sugar
3/4 cup broccoli florets
1/2 cup sliced carrot
1/2 cup sliced green bell pepper
1/2 cup cauliflower florets
1/2 cup sliced celery
2 chicken breasts, cooked and sliced
1 pkg rice noodles, prepared and drained
1/4 cup crisp, oil-fried garlic
1/4 cup crisp, oil-fried onion
1. Heat chicken stock in a large pot over high heat. Stir in fish sauce and sugar.
2. Add vegetables to simmering stock, cook for 4 min. Add chicken.
3. Divide the noodles between 4 bowls, ladle soup over.
4. Garnish with fried onions and garlic.
Yield 4 servings