Vietnamese Style Chicken and Cilantro Pho
Recipe tags: chicken base, advanced difficulty, main, chicken, stew
|3 Tbsp||Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)|
|1 cup||(4-ounce) thinly sliced mushrooms, (baby bella or other)|
|½ Tbsp||chopped garlic|
|2 Tbsp||hoisin sauce|
|2 tsp||lime juice|
|2 oz||dry vermicelli noodles|
|6 oz||cooked chicken breast (rotisserie or other)|
|½ cup||fresh cilantro|
|1||sliced chili pepper (optional)|
In a soup pot, combine water and Roasted Chicken Base and bring to a boil, while stirring.
Add onions, mushrooms, garlic and hoisin sauce and reduce heat to a simmer for approximately 20 minutes.
While the soup is simmering prepare the following:
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.
Pull the cooked chicken into small strips.
Prepare the cilantro by removing the top leaves.
Prior to serving, bring soup to a boil and remove from the heat.
Add Lime Juice to finish.
Divide all ingredients into 2 equal portions, placing the softened warm rice noodles in center of a warm bowl. Ladle soup mixture over noodles.
To garnish, add cilantro and chili pepper (optional).