Chicken And Mushroom Pho Recipe

Cooking Directions

• STEP 1.In a large pot, bring chicken broth to a boil. Add chicken breasts and simmer until cooked through, about 15-20 minutes. Remove chicken and shred into bite-sized pieces.
• STEP 2.In the same pot, add sliced mushrooms, ginger, star anise, cinnamon, cloves, and fish sauce. Simmer for 20 minutes to infuse the flavors.
• STEP 3.Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
• STEP 4.Strain the broth to remove the spices and return it to the pot. Add the shredded chicken and mushrooms back to the pot and heat through.
• STEP 5.To serve, divide the cooked rice noodles among bowls. Ladle the hot broth, chicken, and mushrooms over the noodles. Top with bean sprouts, fresh herbs, lime wedges, and sliced chili peppers, if desired. Enjoy hot.

Cooking Tips

• For a vegetarian version, you can substitute the chicken with tofu or additional mushrooms.
• Feel free to customize your toppings with sliced onions, cilantro, Thai basil, and hoisin sauce.
• To enhance the flavor of the broth, you can char the ginger and onion before adding them to the pot.

Storage and Serving

• Leftover pho can be stored in an airtight container in the refrigerator for up to 3 days.
• When reheating, make sure to heat the broth separately from the noodles and toppings to prevent overcooking.
• Serve the pho with additional lime wedges, herbs, and chili peppers for added freshness and heat.