Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.
Vietnamese Style Chicken and Cilantro Pho
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Prep:
5 min. -
Cook:
25 min. -
Serves:
2
Recipes
Recipe tags: chicken base, advanced difficulty, main, chicken, stew
Ingredients
| 1 quart | water |
| 3 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| ½ | sliced onion |
| 1 cup | (4-ounce) thinly sliced mushrooms, (baby bella or other) |
| ½ Tbsp | chopped garlic |
| 2 Tbsp | hoisin sauce |
| 2 oz | dry vermicelli noodles |
| 6 oz | cooked chicken breast (rotisserie or other) |
| ½ cup | fresh cilantro |
| 2 tsp | lime juice |
| 1 | sliced chili pepper (optional) |
Directions
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1
In a soup pot, combine water and Roasted Chicken Base and bring to a boil, while stirring.
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2
Add onions, mushrooms, garlic and hoisin sauce and reduce heat to a simmer for approximately 20 minutes.
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3
While the soup is simmering prepare the following:
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4
Soak approximately 2-ounces of dry rice vermicelli noodles in warm water; this will take about 20 minutes to become soft. Once soft, drain water and hold warm until ready to serve.
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5
Pull the cooked chicken into small strips.
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6
Prepare the cilantro by removing the top leaves.
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7
Prior to serving, bring soup to a boil and remove from the heat.
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8
Add Lime Juice to finish.
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9
Divide all ingredients into 2 equal portions, placing the softened warm rice noodles in center of a warm bowl. Ladle soup mixture over noodles.
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10
To garnish, add cilantro and chili pepper (optional).