Source: Annalisa (Arizona)
From the Kitchen of: simplygluten.com

INGREDIENTS

• 1/2 pound rice noodles (Banh Pho)
• 4 gluten free vegetarian chicken bouillon cubes
• 5 cups boiling water
• 1 bunch green onions (thinly sliced)
• freshly ground pepper
• kosher salt
• 1 handful cilantro leaves
• 1 handful basil leaves
• 2 jalapeño chilies (or Thai, thinly sliced)
• 2 lime (fresh, cut into wedges)
• 2 cups cooked chicken (shredded, omit for vegan or vegetarian)

DIRECTIONS

1. Soak the noodles in very warm water until softened, about 10 minutes.
2. Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.
3. Once the noodles are softened, drain them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls. Divide the hot broth among the 4 bowls of noodles.
4. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.

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