Source: Annalisa (Arizona)
From the Kitchen of: simplygluten.com
From the Kitchen of: simplygluten.com
INGREDIENTS
DIRECTIONS
- 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
- Soak the noodles in very warm water until softened, about 10 minutes.
- 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.
- 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.
- Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.
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