Ingredients (for 2 serving):
1 TBSP Pho spices
3 cups water
1 large can (42 oz) chicken broth.
1 TBSP chicken broth base
1 frozen chicken breast, defrosted
1 package (fresh?) “rice sticks” noodles
(Some) fresh Thai basil (rinsed)
(Some) fresh Ngo Gai herbs (rinsed)
(Some) fresh bean sprouts (rinsed)
(Some) fresh cilantro (rinsed)
(Some) fresh habanera or poblano peppers, rinsed, sliced
thin (⅛”) and rinsed again.
Instructions:
Remove fresh noodles from refrigerator; warm to room
temperature. (Comment: I suspect dry noodles could be used with these instructions: bring water to a boil. Add noodles. Boil for 2-3 minutes, and immediately cool noodles in cold water [pour out some hot water; fill with cold water] and remove from water. Reserve the now-lukewarm noodles for serving with boiling broth.)
Bring water to a boil with Pho spices steeping in a cloth
bag. Boil vigorously for a while (20 minutes-ish). Remove spice bag and add
chicken broth. Bring to a boil, and reduce to a simmer. Add one level TBSP
chicken broth base. Simmer with the lid off: simmer out (reduce by) several
ounces of liquid.
Cook the chicken breast. I cooked them on a George Foreman
Grille, with very little seasoning. When they’re done, slice relatively thin (¼”
x ¼” x 2” or so).
Prepare two large bowls: bowls that are typically used for serving
side dishes will be individual soup bowls for this meal: they need to hold more
than a pint of boiling liquid.
Arrange in each bowl: - ½ of the chicken breast
- ½ of the rice noodles
Add ½ of very hot liquid to each bowl
Serve vegetables separately, for each individual to add
themselves.
