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Pho Noodle Soup

Lauren Allen, Tastes Better from Scratch
  • 20 minutes
  • Serves 4

INGREDIENTS

8 oz

package dried rice vermicelli noodles

1 lb

cooked chicken (, shredded)

salt and freshly ground black pepper

1

large onion (, halved)

1

4 inch piece freshly grated ginger (, unpeeled and cut into chunks)

5 cups

low-sodium chicken broth

1 cup

water

1 tbsp

fish sauce (, to taste)

1 stick

ground cinnamon

4

green onion (, chopped)

2

fresh jalapeño pepper (, thinly sliced and seeds removed)

1

bunch fresh cilantro (, chopped)

1 cup

fresh bean sprouts