Raise your hand if you LOVE that flavorful, satisfying pho you get from the local joint in your neighborhood…um, ME!
I’ll eat pho any time, any place. It’s not just for the cold weather! You can find me sweating it out on a humid July day gulping down the broth with all the fixins.
I was walking down the Asian food aisle at HEB the other day and just happened to see a pho broth concentrate. I was intrigued, so I bought it just for the heck of it. It seemed easy enough, just mix the concentrate with water and BOOM you have pho broth. So I figured I would doctor it up and try making a complete bowl of pho for myself. And you know what? It wasn’t THAT hard! There are a lot of steps, but they’re easy to do and the results are AMAZING!
1 lime, cut into wedges
1 bunch cilantro
1 jalapeno, sliced in slivers
4 basil leaves
Green onions, sliced
White onion, sliced very thin
- Cover chicken breast in chicken broth and heat on stove over medium-high. For a more flavorful chicken, drop in some of the garnishes to the pot to create your own stock (this is optional).
- After the pot comes to a boil, reduce to low-medium and cook for 10 minutes. Remove chicken from the liquid and reserve the cooking liquid for later.
- In a larger pot, whisk two packets of the pho concentrate with the remaining chicken liquid. Add additional water or chicken broth until you have four cups of liquid for the two concentrated packets. Heat on low-medium until warm.
- Meanwhile, bring a large pot of water to a boil. Once boiling, remove from heat and submerge the rice noodles. Leave the noodles submerged for 3-5 minutes then drain. Divide noodles into two bowls.
- Slice boiled chicken very thinly and divide equally between the two bowls.
- Divide the broth equally between the two bowls.
- Garnish and add sriracha, if desired.
Macros (for half the recipe – one serving)
370 calories | 52 g carbs, 4 g fat, 32 g protein