Vietnamese Pho Soup

This recipe comes to us from SeaAndBeScene.com regular contributor, Cape Breton born Kelley Edwards - can't wait to make it!

Many thanks Ms.E!!! SABS

Vietnamese Pho Soup recipe

kelley-edwards-1 Pho is a simple soup made of beef or chicken stock with rice noodles and thin slices of beef, chicken or tofu.

Depending on which flavour you prefer - you'd use beef, chicken or vegetable stock.  My favourite is chicken, so that is what we went with here.

Traditional Pho calls for boiling down a chicken or beef bones, but to make it quicker, I use ready-made stock, so it's sort of "faux Pho"

It's a perfect soup for a cold day, or a day when you have a cold.

Pho sure! KE

 ingredients

4 ounces dry Chinese egg noodles (vermicelli will work)

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

1/2 cup cilantro

method

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.

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 and bean sprouts.. Cook pho until heated through, about 5 minutes.

Divide the cooked noodles into  bowls. Pour pho over noodles, add chopped cilantro; serve immediately.

soup recipe end

Kelley Edwards & Terry Rudderham Washington DCWhile you're here check out more of Kelley's features on SEA AND BE SCENE... Twas The Night Before ChristmasOld Fashioned Christmas in Sherbrooke Village, A POSTcard from Washington DCThe Eastern Shore to Sherbrooke, The Perfect Path to Parrsboro, NS and  Wonderful Wolfville

 

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