Vietnamese Pho
This Vietnamese Pho is a beautiful, flavorful soup with an array of colorful garnishes. Traditional Pho (pronounced “fuh”) is a favorite restaurant or take out staple that may seem too complex to make at home, but it is actually very simple to prepare so don’t be daunted by the long list of ingredients and think that it will be difficult. The prep takes a bit of time, but the fabulous flavor makes it well worth the effort, and as you gain experience with Pho you can tailor the gar
Ingredients
1 tablespoon vegetable oil
1 large yellow onion, cut in half and thinly sliced (about 1 cup)
2 Thai chili pepper (optional)
2 cloves garlic, minced
1 tablespoon minced peeled ginger root
1 medium red bell pepper, cut into matchstick-thin strips (about 1 cup)
8 cups Swanson® Chicken Broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)
4 green onion, thinly sliced (about 1 cup)
5 ounces enoki mushrooms, separated into 6 bunches
3 radish, thinly sliced
8 ounces boneless, skinless chicken breasts, cooked, thinly sliced
0.5 pound shrimp (16 to 20 count per pound), peeled, deveined and cooked
0.5 cup packed cilantro leaves
1 lime, cut into 6 wedges
1 large yellow onion, cut in half and thinly sliced (about 1 cup)
2 Thai chili pepper (optional)
2 cloves garlic, minced
1 tablespoon minced peeled ginger root
1 medium red bell pepper, cut into matchstick-thin strips (about 1 cup)
8 cups Swanson® Chicken Broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)
4 green onion, thinly sliced (about 1 cup)
5 ounces enoki mushrooms, separated into 6 bunches
3 radish, thinly sliced
8 ounces boneless, skinless chicken breasts, cooked, thinly sliced
0.5 pound shrimp (16 to 20 count per pound), peeled, deveined and cooked
0.5 cup packed cilantro leaves
1 lime, cut into 6 wedges
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the yellow onion and cook for 4 minutes or until tender, stirring occasionally. For mild to medium heat, add 1 chili pepper (leave it whole). Add the garlic and ginger and cook and stir for 1 minute. Add the bell pepper and cook for 2 minutes, stirring occasionally.
Add the broth, fish sauce and soy sauce and heat to a boil. Reduce the heat to medium and cook for 5 minutes. Remove and discard the whole chili pepper, if used.
Divide the zucchini noodles among 6 bowls. Spoon about 1 1/2 cups broth mixture over each. Divide the green onions, mushrooms, radishes, chicken, shrimp and cilantro among the bowls. For more heat, thinly slice the remaining chili pepper and add to the bowls. Top with the lime wedges.
Add the broth, fish sauce and soy sauce and heat to a boil. Reduce the heat to medium and cook for 5 minutes. Remove and discard the whole chili pepper, if used.
Divide the zucchini noodles among 6 bowls. Spoon about 1 1/2 cups broth mixture over each. Divide the green onions, mushrooms, radishes, chicken, shrimp and cilantro among the bowls. For more heat, thinly slice the remaining chili pepper and add to the bowls. Top with the lime wedges.
Vietnamese Pho
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This Vietnamese Pho is a beautiful, flavorful soup with an array of colorful garnishes. Traditional Pho (pronounced “fuh”) is a favorite restaurant or take out staple that may seem too complex to make at home, but it is actually very simple to prepare so don’t be daunted by the long list of ingredients and think that it will be difficult. The prep takes a bit of time, but the fabulous flavor makes it well worth the effort, and as you gain experience with Pho you can tailor the gar
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the yellow onion and cook for 4 minutes or until tender, stirring occasionally. For mild to medium heat, add 1 chili pepper (leave it whole). Add the garlic and ginger and cook and stir for 1 minute. Add the bell pepper and cook for 2 minutes, stirring occasionally. Add the broth, fish sauce and soy sauce and heat to a boil. Reduce the heat to medium and cook for 5 minutes. Remove and discard the whole chili pepper, if used.Divide the zucchini noodles among 6 bowls. Spoon about 1 1/2 cups broth mixture over each. Divide the green onions, mushrooms, radishes, chicken, shrimp and cilantro among the bowls. For more heat, thinly slice the remaining chili pepper and add to the bowls. Top with the lime wedges.
Ingredients
1 tablespoon vegetable oil1 large yellow onion, cut in half and thinly sliced (about 1 cup)2 Thai chili pepper (optional)2 cloves garlic, minced1 tablespoon minced peeled ginger root1 medium red bell pepper, cut into matchstick-thin strips (about 1 cup)8 cups Swanson® Chicken Broth1 tablespoon fish sauce1 tablespoon soy sauce1 large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)4 green onion, thinly sliced (about 1 cup)5 ounces enoki mushrooms, separated into 6 bunches3 radish, thinly sliced8 ounces boneless, skinless chicken breasts, cooked, thinly sliced0.5 pound shrimp (16 to 20 count per pound), peeled, deveined and cooked0.5 cup packed cilantro leaves1 lime, cut into 6 wedges
