Our good friends at Foodbuzz have sent us a selection of fine Emeril's products to sample and report out findings. One of those itemswas some of Emeril's gourmet chicken broth. We decided to make a local favorite meal that would definately feature the full flavor of Emeril's broth; Chicken PHO.
Below is the recipe we created. This dish can be made with a variety of noodles; we cooked three kinds to suite everyone's desires. The tasty PHO was equally delicious
with both egg and rice noodles, and was even great with low carb shirataki noodles.
Ingredients
2 ounces rice or egg noodles
1 piece ginger root
1 garlic clove, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
6 cups Emeril's chicken broth
4 ounces raw chicken, sliced in strips
1 bunch baby bok choy
4 large carrots peeled
2 ounces bean sprouts
1 small bunch fresh cilantro stems
4 cloves
2 star anise
1 tsp coriander seeds
1 lime
Directions
1. Add the ginger, garlic, bok choy, carrots, fish sauce and lemon grass, and spices to the broth and simmer for 45 minutes.
2. Strain and reserve.
3. Add the chicken pieces to the strained stock and simmer for 10 minutes.
4. Cook the noodles in boiling water for four minutes.
5. Drain and divide the noodles between the soup bowls.
6. Pour the soup over noodles.
7. Garnish each bowl with some of the bean sprouts, cilantro and a wedge of lime.
Serve with Hoisin and Sriracha hot sauce.
1 comment:
Pho is one of my favorite foods. I've never seen it with so many ingredients as listed in your recipe. Can't wait to try this version! Thanks for this post.
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