phunky pho
serves 4
2 chicken breasts cooked and shredded
1 small yellow onion, quartered
1/2 lb angel hair pasta
vegetable oil, for drizzling
8 cups chicken stock
one 1 1/2 inch piece fresh ginger, peeled and thinly sliced
4 large garlic clove, sliced or minced
1 lime - peel removed and cut into small, think strips, and lime cute lengthwise into wedges
2 cups beans sprouts
1 small red onion, diced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil leaves, chopped
1/2 cup fresh cilantro leaves, chopped
sriracha sauce
hoisin sauce
1. in a medium skillet, combine the chicken, yellow onion and enough water to cover. bring to a boil, then lower the heat and poach the chick until the juices run clear, 12 to 15 minutes. transtfer the chicken to a plate (reserve the liquid) and shred with 2 forks.
2. now bring a large pot of water to a boil for the pasta. strain the reserved liquid from the chicken into the boiling pot of water. add the pasta and cook until al dente, then drain, cool and add a drizzle of oil to keep noodles from sticking . . . because it will!
3. In a second pot bring chicken stock, ginger and garlic to a boil, then lower the heat and simmer.
4. turn a small bundle of noodles on a fork and place in the bottom of 4 soup bowls. top the noodles with the shredded chicken. douce each serving with a lime wedge. using a slotted spoon remove ginger and garlic from broth, then ladle lots of the hot broth over the chicken and noodles. add in the bean sprouts, red onion, lime peel, mint, basil and cilantro as you like. season with sriracha and hoisin sauce as desired.
so delicious!
