Faux pho
Total
15 min
Serves
4
For at least two months of the year I live in fear of the colds and flus whipping like evil spirits through the halls of my kids’ school. Science has proved that chicken soup is a legit treatment, and this version is our favorite form of medicine. It’s a far-from-authentic pho that comes together in minutes. You can play the spiciness of it up or down, but you must slurp it. Doctor’s orders.
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Ingredients
1 tbsp (15 mL)
vegetable oil
2 cloves
garlic, minced
1 tsp (5 mL)
minced fresh ginger
3 1/2 cups (875 mL)
chicken stock
1 cup (250 mL)
water
1 can (14 oz/ 400 mL)
coconut milk
3/4 lb (340 g)
boneless, skinless chicken breasts, thinly sliced
6 oz (170 g)
rice vermicelli, (half of most packages)
6 tbsp (90 mL)
lime juice
3 tbsp (45 mL)
fish sauce
2 tsp (10 mL)
sugar
1 cup (250 mL)
julienned carrots
1 cup (250 mL)
julienned red pepper
Handful of
cilantro
Handful of
bean sprouts
Instructions
- In a large pot, heat the oil over medium heat. Add the garlic and ginger and cook, stirring often, until they’re translucent and fragrant. Add the stock, water and coconut milk and bring to a simmer. Add the chicken and simmer for 20 minutes.
- While that’s happening, soak the noodles in a large bowl of lukewarm water. Once the chicken has been cooking for 20 minutes, drain the noodles and add them to the soup. Stir in the lime juice, fish sauce and sugar. Taste and adjust seasoning.
- Serve in large bowls and top with carrots, peppers, cilantro and bean sprouts.