| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 1 serving |
Ingredients
- 4 cups low-sodium chicken stock
- 2 tablespoons hoisin sauce
- 1/2 teaspoon fish sauce
- 2 cinnamon sticks
- 2 whole star anise
- 1 serving uncooked noodles of choice, such as ramen, glass or egg noodles
- Shredded rotisserie chicken meat, for topping
- Sliced shiitake mushrooms, for topping
- Jalapenos slices, for topping
- Bean sprouts, for topping,
- Lime wedges, for topping
- Fresh mint leaves, for topping
Instructions
- Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot.
- Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.
- When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy!!
Reviews
He needs to go..terrible
There are so many things wrong with this recipe, it should be called Phony To Go. I spent several years in Vietnam both during and after the conflict and I ate a lot of pho.
This doesn’t even come close. No rice noodles, no lemongrass, no Thai peppers, no Thai basil, and most of all no flavor. I tried it. ONCE. I won’t try it again. True pho has a taste and arrow aroma that jumps out of the bowl at you.
All this recipe did was make dirty dishes. Pho is more or less the national dish of Vietnam, just like pad thai is for Thailand. PLEASE consult with a native of the country you’re trying to create a dish from, instead of insulting the country with trash like this. Just say no to Pho To Go, and go back to the kitchen for something else. This doesn’t cut it at all. Oh and the best Pho is usually made with beef or shrimp, not chicken.
Delicious recipe… but caution with raw/undercooked Shiitake mushrooms! I broke out in a full body rash after eating this soup for a week straight… and discovered my rash was consistent with something called Shiitake Dermatitis, caused by something in the mushroom that must be broken down by heat with cooking. I would suggest cooking the mushrooms through before adding to the soup. Or you’ll be red from head to toe and itching like me! Here’s a link to an article with more information. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4371686/
Why mint? Thai basil is very important,
Rice noodle, etc. The key is the broth that can be done properly and ahead of time. The lunch to go idea is ok, but really…, is not Pho. Follow a true recipe. You have good recipe, but this was no pho go.
The noodles say uncooked……but egg noodles will not cook with hot water poured on them and standing a few minutes. Recipe looks really good, but I am going to cook my noodles first.
saw this on saturday made it for lunch on monday …was really eaasy and delicious !!
Great Recipe! Easy and delicious. I agree with the other comment, I would add ginger next time- I like my spice!
This is a great basic recipe. I think next time I’d add some ginger to the broth. This will definitely be my go to faux pho recipe. This made two large servings.