The best thing we ever did with leftover rotisserie chicken was make pho. During our travels in Vietnam, this piping hot, comforting soup became a delicious and affordable staple in our diet. It’s no surprise to us that we crave it all the time, we just can’t explain why it took us so long to make our own version. Traditional pho is simmered for hours. If you don’t have hours and want fresh, mouthwatering pho now, this soup is the answer! And just a warning, this stuff is so scrumptious that you may actually feel a little sad when the experience is over!
- 6 cloves garlic
- 2 tsp fresh ginger
- 2 1/2 cup carrots (chopped)
- 3-4 cup baby bok choy (chopped; light green stalks)
- 1 stalk lemongrass
- 1/2 tbsp toasted sesame oil
- 1 tsp canola oil
- 1 tsp red chili pepper flakes
- 1/2 pack rice noodles (454g/pack)
- 2 tsp fish sauce
- 1800 ml chicken broth (no salt added; 2X 900ml box)
- 1/2 cup water
- 3 cup leftover cooked chicken (cubed; approximately 2 large chicken breasts)
- 1 pack thai basil
- 2-3 cup bean sprouts
- 2 cup cilantro or parsley
- 6-8 stem green onion
- 1/2 cup sambal oelek or sriracha
- 1/2 cup hoisin sauce
- Mince garlic and ginger, chop carrots. Separate leaves of the bok choy from stalks, slice stalks, and tear or chop leaves into small pieces. Chop lemongrass into 3-5 pieces
- Add sesame and canola oil to large soup pot and saute garlic, ginger, and red chili flakes for 2-3 minutes at medium heat
- Add carrots and boy choy stalks, sweat at medium heat (covered), for 5 minutes
- Prepare rice noodles as per package instructions. Do not overcook as the hot soup will further soften noodles
- Add fish sauce and lemongrass to soup pot, saute 2 minutes
- Add chicken broth, water, and cut up cooked chicken. Cover soup, bring to a boil, and then decrease heat to simmer. Once soup is simmering, add bok choy leaves and simmer 6-10 minutes
- Wash, dry, and place basil, bean sprouts, cilantro, and chopped green onion on a plate
- To serve, place rice noodles into bowl, add pho, top with lots of fresh basil, cilantro, green onion, sprouts and drizzle with sambal oelek and hoisin sauce
The majority of flavor in this recipe comes from the fresh toppings, be sure to add more as you get through your soup bowl. Note: the lemongrass in this soup is not meant to be eaten.
To find fresh thai basil, sprouts, lemongrass and sambal oelek check out local Asian grocery stores such as T&T supermarket.