My Vietnamese Chicken Pho

(pronounced fu—as in, well, you know)

Ingredients

4 ounces dry Thai Rice noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 breasts thinly sliced on bias cooked chicken
1 cup bean sprouts
1 cup chopped Napa cabbage
1 Handful of chopped Cilantro leaves
1 Lime wedge
1 sliced Jalapeno (ribs and seeds removed)

Directions

1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2.Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken and napa cabbage. Cook pho until heated through, about 5 minutes.
3. Divide the cooked noodles between 2 large bowls. Place cilantro over noodles. Pour pho over noodles. Add Jalapenos if you want more spice. Place bean sprouts as desired in pho. Squeeze lime wedge juice into pho. Serve immediately.

This is my variation on Miss Ashley’s recipe.