Faux Pho Soup

4.5 (8 ratings)

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Ingredients

8 oz thin rice noodles (prepared according to package instructions)
1 tablespoon sesame oil
2 tablespoons ginger (grated)
4 cloves garlic (minced)
1 tablespoon sambal oelek (optional)
8 cups chicken broth (low sodium)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 pinch ground cloves
8 ounces shitake mushrooms (thinly sliced)
4 scallions (thinly sliced greens reserved for garnish)
1 pound chicken breasts
4 cup spinach
Salt and pepper to taste
cilantro, bean sprouts, jalapeno slices, lime wedges, Sriracha and hoisin (to garnish, optional)

1
Prepare rice noodles according to package instructions and set aside.
2
Meanwhile, heat a large soup pot over medium-high heat and add sesame oil. Add ginger, garlic and sambal to the pan and cook for 30-60 seconds to release flavor.
3
Pour in chicken broth, soy sauce, fish sauce, rice vinegar, ground cloves, hoisin, mushrooms and scallions. Bring broth to a boil then add in whole chicken breasts. Reduce heat to medium low and gently poach the chicken about 15-20 minutes or until fully cooked.
4
Remove cooked chicken from broth and let cool enough to handle. Shred chicken breasts and add back into the broth. Bring soup to boil and add in spinach. Stir until spinach wilts. Check for seasoning and add salt and pepper to taste.
5
Divide rice noodles evenly between four bowls and top with 3 cups of soup in each bowl. Ladle chicken soup on top of noodles and garnish with plenty of toppings like fresh cilantro, bean sprouts and lime wedges.