Recipe Chicken Noodle Soup Vietnamese. Serve with lime wedges. Pho consists of rice noodles in a hearty and aromatic broth made from either beef or chicken stock topped with meat and garnished with fresh herbs.
In a large size pot combine caramelised shallots and garlic lemongrass ginger spice mix sugar fish sauce chicken stock and chicken breasts. Untangle noodles and divide into eight portions. Simmer very gently for about 15 minutes to allow all the flavours to infuse and the chicken breasts are just cooked.
Add the onions ginger spices fish sauce and salt.
Bring to a boil and then simmer over a low heat uncovered for 25 minutes. Reduce heat and simmer partially covered for about 5 7 minutes or until the chicken is cooked through. Stir in chicken stock and bring to a boil. Top each serving with 1 4 cup sprouts and 1 1 2 teaspoons each of onions cilantro basil and mint.