Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
10
Yield:
3 quarts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.

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  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

  • Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.

Cook's Note:

You can use soy sauce or fish sauce instead of oyster sauce, although the soy doesn't add as rich a flavor. You could also skip the curry powder, if preferred.

Nutrition Facts

283 calories; protein 20.4g; carbohydrates 40.2g; fat 3.4g; cholesterol 34.1mg; sodium 646.9mg. Full Nutrition
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