Pho

Ingredients

• 8 ounces dried rice noodles
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 6 cups chicken stock
• 2 tablespoon hoisin sauce
• 1 tablespoons fish sauce
For the garnishes
• 1 onion, thinly sliced
• 2 cups bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 jalapeno, thinly sliced
• 2 limes, halved

Instructions

• In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
• Serve immediately with rice noodles and chicken, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if desired.
• Source: countryliving.com