Chicken Pho

[bif]

http://cookingwiththemark.blogspot.com

Marinade
1/3 c low sodium soy
1/3 c rice vinegar
slash of sesame oil

2 chicken breast halves
2-3 quarts chicken stock
1 bunch green onions, chopped
1 bunch mint, finely chopped
2-3 c sprouts
1 large bunch cilantro, finely chopped
1/2 pound rice noodles

Directions
Pound out and marinade chicken for an hour or two. Then quickly sauté it in a frying pan in a bit of oil. Set aside and let cool. Prepare noodles according to directions on package. Heat up chicken broth. While broth is heating up, chop chicken into bite-size pieces. Set out toppings buffet style and let each diner fill their bowls with noodles, broth, and toppings. Hot sauce like Srirancha or
sambal Oelek can also be added if you like it hot.

[Warpy]

1. Oooh, now I'm hungry for pho

Instead of making it (no chicken in the house except skinless chicken breasts), I'll probably head over to the combination Vietnamese restaurant and car inspection station where they make pho that absolutely can't be beat. It has enough heat that I really don't need the Sriracha on anything but the sides.

One thing my part of town has is a huge selection of ethnic restaurants and most of them are wonderful. The classier neighborhoods are where you find all the chains.

[bif]

3. Sounds like my kind of place. Where do you live?

[Warpy]

5. NM and I patronize both sides of the business

They got into trouble a few years ago for underpaying wait staff so I tip generously and in cash.

http://www.yelp.com/biz/2000-vietnam-restaurant-albuquerque

[Luminous Animal]

2. You forgot the sliced thai bird (or serrano) chilis!

[bif]

4. After my ulcer surgery I'm just not that into hot anymore

But I used to love the spiciest stuff around! Sambal Oelek was my favorite!