Vietnamese Style Chicken and Cilantro Pho

5 Min.
20 Min.
2
Ingredients
1
quart water
1 quart water
3
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
3 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
½
sliced onion
½ sliced onion
1
cup (4 oz.) thinly sliced mushrooms, (baby bella or other)
1 cup (4 oz.) thinly sliced mushrooms, (baby bella or other)
½
tablespoon chopped garlic
½ tablespoon chopped garlic
2
tablespoons hoisin sauce
2 tablespoons hoisin sauce
2
teaspoons (¼ fresh) lime juice
2 teaspoons (¼ fresh) lime juice
2
ounce dry rice vermicelli noodles
2 ounce dry rice vermicelli noodles
6
ounce cooked chicken breast (rotisserie or other)
6 ounce cooked chicken breast (rotisserie or other)
½
cup (? bunch) fresh cilantro
½ cup (? bunch) fresh cilantro
1
sliced chili pepper (optional)
1 sliced chili pepper (optional)
Directions
  1. In a soup pot, combine water and Roasted Chicken Base and bring to a boil, while stirring.
  2. Add onions, mushrooms, garlic and hoisin sauce and reduce heat to a simmer for approximately 20 minutes.
  3. While the soup is simmering prepare the following:
  4. Soak approximately 2-ounces of dry rice vermicelli noodles in warm water; this will take about 20 minutes to become soft. Once soft, drain water and hold warm until ready to serve.
  5. Pull the cooked chicken into small strips.
  6. Prepare the cilantro by removing the top leaves.
  7. Prior to serving, bring soup to a boil and remove from the heat.
  8. Add Lime Juice to finish.
  9. Divide all ingredients into 2 equal portions, placing the softened warm rice noodles in center of a warm bowl. Ladle soup mixture over noodles.
  10. To garnish, add cilantro and chili pepper (optional).
Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.

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