Ingredients (14)
- 6 ounces dried rice vermicelli
- 4 cups low-sodium chicken broth or stock
- 1 teaspoon granulated sugar
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- ½ cup shredded rotisserie chicken
- 1 lime, cut into 4 wedges
- 2 sprigs fresh basil
- 1 handful mung bean sprouts
- 2 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- 4 sprigs cilantro
- ½ to 1 tablespoon Asian fish sauce
- Sriracha hot sauce
- Hoisin sauce
Nutritional Information
- Calories508
- Fat8.92g
- Saturated fat2.55g
- Trans fat0.03g
- Carbs85.88g
- Fiber4.18g
- Sugar5.45g
- Protein22.92g
- Cholesterol26.25mg
- Sodium861.36mg
- Nutritional Analysis per serving (2 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.
Instructions
- 1Cook noodles and divide between two bowls.
- 2Bring chicken broth to a boil and add sugar and ginger. Simmer 2 to 3 minutes and add the shredded chicken. Remove from heat and ladle over the noodles.
-
3Squeeze a lime wedge over the top of each bowl. Garnish with the remaining ingredients and serve with the remaining lime wedges.
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