Pho Sure My New Favorite Soup

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Did we have a November in 2018? Are you sure? Between Teddy transitioning to a “big bed” and then promptly getting sick for 3 weeks with the never ending coughing cold, I’m pretty sure I didn’t sleep at all and just zombied my way through this month. (See below for a snapshot 😑)

When I am exhausted it is the same as when I am sick. I don’t feel well, I am grumpy, and all I want to do is curl up on the couch with a bowl of soup and fall asleep.

One of the many days I felt like that this past month I was craving Pho, and craving it hard. There was a complicating factor, I did not want to leave the house.

A quick scroll of Pinterest, some recipe doctoring, and 30 minutes later my house smelled like a Pho shop and I was sipping some amazing soup. It really is incredibly easy and a great twist on the standard chicken noodle.

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I promise you’ll enjoy this one. Pho sure :-)

INGREDIENTS

  • EVOO

  • 1 bunch green onions, chopped, green and white divided

  • 4 cloves garlic, minced

  • 2 tbsp ginger, fresh, minced

  • 8 C cups chicken broth or Vegetable broth for vegan (note: I use one box of chicken stock and one of broth for a richer base)

  • 2 chicken breasts (defrosted if from frozen) cut into quarters (you will shred later on this just helps with cooking time)

  • 1 package of baby boy choy, usually 4-6 heads

  • 3 whole star anise

  • 1-2 tbsp gluten free soy sauce (depending on your flavor choice)

  • 1 package of vermicelli rice noodles

DIRECTIONS

  1. Heat 1-2 tablespoons EVOO over medium heat in a medium-sized pot. Add the white part of the green onions, minced garlic, and ginger to the pot, cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

  2. Carefully pour the chicken or vegetable broth into the pot and bring to a rolling simmer and add the star anaise**.

  3. Place chicken in simmering broth, place kid on pot and let cook for 10-20 minutes depending on the size of your chicken.

  4. While the chicken is cooking, near the end of the time, put the vermicelli noodles in a heat safe bowl and pour boiling hot water over noddles, let sit for 3-4 minutes and then drain.

  5. When chicken is done, shred the chicken and add bok choy and soy sauce to the pot and simmer for 5-8 minutes, or until bok choy is tender, add remainder of green onions at very end. .

  6. To serve: place noodle in bottom of bowl and Divide soup between bowls and let each person season as desired with chili oil, siracha, Hoisin, and/or soy sauce!,

  7. eat and feel better.

**do not eat the star anaise! Some people remove it before serving, some ooole like the way it stews and flavors leftovers.