Asian Chicken Noodle Bowl (Pho) | Just A Pinch
Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time. Ingredient note: I use the...
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Ingredients
- ## FOR THE BROTH
- 2 boneless skinless chicken breasts, you can use other cuts if preferred
- 1 tablespoon(s) Better Than Bullion chicken flavor
- 1/2 - white onion
- 1 teaspoon(s) ground ginger in the tube, or fresh grated ginger
- 1 teaspoon(s) ground lemongrass in the tube, or stalk fresh
- 1 tablespoon(s) Thai fish sauce
- ## FOR THE BOWLS
- 1 package(s) pho noodles, or substitute rice noodles or regular thin spaghetti
- 4 - 5 - leaves napa cabbage, sliced across in 1 inch sections
- 1 cup(s) snow pea pods
- 1/2 cup(s) julienne or matchstick carrots
- 1 cup(s) fresh bean sprouts
- 2 cup(s) fresh baby spinach
- ## GARNISHES
- 1 jalapeno sliced thin
- 1/2 bunch(es) fresh cilantro, roughly chopped
- - Thai red chili sauce or siracha sauce
- 1 fresh limes cut in wedges
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