Recipe: Vietnamese Chicken Pho (rice noodle soup)

VIETNAMESE CHICKEN PHO


1 1/4 pound chicken tenders, cut in half crosswise
6 cups low-sodium chicken broth
4 scallions, chopped rough
1 garlic clove, crushed
1 teaspoon minced fresh ginger
1 1/2 teaspoon Chinese five spice powder
1 tablespoon sugar
2 tablespoon soy sauce
3 tablespoon fish sauce
1/8 teaspoon Tabasco
1/2 teaspoon sesame oil
8 ounces thin rice noodles (or substitute thin egg noodles, cooked to package directions)
Hot water (for noodles)
1 (8 oz) package shiitake mushrooms, chopped
Juice of 1 lime
1 bunch watercress or arugula
1 cup fresh bean sprouts
1 small bunch mint, leaves removed from stalks
1 small bunch cilantro, leaves removed from stalks

In large stockpot over high heat, warm chicken broth. Add scallions, garlic, ginger, five spice powder, sugar, soy sauce, fish sauce, Tabasco and sesame oil; bring to a boil. Lower heat to medium-low and simmer 15 minutes.

While broth simmers, place rice noodles in a large bowl and cover with hot water. Soak for 5 minutes, then drain and set aside.

Place a fine-meshed sieve over a large bowl. Strain broth; discard solids that collect. Return strained broth to saucepan and bring to a mild simmer over medium-high heat. Add chicken pieces and cook 3-4 minutes. Add mushrooms; cook another 2 minutes. Add lime juice.

Divide noodles evenly between 4 large soup bowls. Ladle over broth with chicken and mushrooms. Top each bowl of soup with handful of watercress or arugula. Serve with bean sprouts, mint leaves and cilantro leaves.

Makes 4 servings
Source: National Chicken Council