Today I am sharing something with you that just might change your life!
I cornered Amy to ask her how to make it and really sounded like an all day thing to make it truly authentic, (chicken hearts may or may not be involved). I knew instantly that I had to make some for myself. I’ve been tinkering with trying to get a bunch of flavor into the broth in a short period of time since I really don’t want to be at the stove all day to make soup. I am happy with this result, but now I want to taste Amy’s again so I can compare and adjust. One of these days I am going to spend some time in her kitchen!My 11 year old son went crazy over this – he ate a giant bowlful 2 days in a row. My husband also loves it – minus the Cilantro…both him and our daughter detest the taste of even 1 leaf. The little one says all she can taste is soap – just like her daddy! I personally think both the Cilantro and the lime added at the end are what help make this soup so magical!
PS: Thank you, thank you, thank you Amy for both introducing me to this incredible aoup which inspired to me figure out how to make my own Easy Chicken Pho and for the big bowl of leftover Pho you sent me home with…sigh…a food memory I will treasure always!
If you love soup as much as I do…check out these favorites of mine:
Sweet Potato Bisque with Cinnamon & Sugar Crumble Garlicky Tortellini soup with Spinach – My FAVORITE!
Chicken Pot Pie Soup with Mini Jalapeno & Scallion Biscuits (my son’s fav) Oven Roasted Creamy Tomato Soup with Bacon & Avocados
Or for a ton of soup recipes…check out my Soup Board on Pinterest , it will have you running for a pot & ingredients!
Bean Thread Noodles or rice noodles
ginger, sugar, soy sauce, fish sauce, Tabasco, sesame oi, carrots and if you have it a
chicken carcass, wings, skin legs…whatever you have. Bring your stock to a boil, and then reduce
heat to medium-low. Allow the flavors to
develop by simmering for 20 minutes. Remove stock from heat, allow it to sit for
20 minutes, then strain the stock into a large bowl, pressing on your solids to
get every bit of flavor you can. If you are adding slice mushrooms, add them now to th broth.
noodles in large bowl , cover with hot water AND Soak for 5 minutes. Drain noodles and set them aside.
and add in your shredded chicken, cook for 5 minutes. Add in the lime juice and turn off the heat. Fill your bowl(s) with the amount of noodles
you would like (I like the bowl ¾ full of noodles) then ladle in the soup. Top each bowl with cilantro leaves and serve.
Colleen’s Notes: I recommend either using a leftover chicken carcass or buying a rotisserie chicken for this – just take what meat you need for the soup, find a use for the rest and use the skin, bones and wings for the stock – it makes the broth so very rich!Amy’s Pho did not have mushrooms, however if you enjoy mushrooms feel free to add some sliced shiitakes to your soup. I opted to add a few pinches of truffle salt and we totally enjoyed the result.