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Vietnamese Chicken Pho

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Vietnamese
Vietnamese Chicken Pho
Ingredients
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, chopped
  • 1 (8 ounce) package baby bella mushrooms, chopped
  • 4 cloves garlic, minced
  • 8 cups water
  • 1 (6.75 ounce) package rice stick noodles (such as Maifun®)
  • 8 teaspoons chicken bouillon
  • 2 cooked chicken breasts, shredded
  • 4 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 2 cups bean sprouts
  • 1 lime, sliced into wedges
  • 1 dash Sriracha hot sauce, or more to taste
Instructions
1
Heat a generous amount of vegetable oil in a substantial saucepan over medium-high heat; cook the onion, mushrooms, and garlic until they are softened and fragrant, approximately 5 to 10 minutes.
2
Add a sufficient amount of water, rice noodles, and chicken bouillon to the onion mixture; stir until it comes to a rolling boil.
3
Gradually decrease the heat to a low simmer.
4
Combine shredded chicken, chopped green onions, and chopped cilantro into the soup; let it cook for an additional 5 minutes.
5
Transfer the soup to individual serving bowls and garnish with bean sprouts, a squeeze of fresh lime juice, and a dash of spicy Sriracha sauce.