One of my comfort foods especially during the winter is Chicken Pho. My mom friends and I head to a restaurant and have a quick lunch special together because during the school year it is so hard to find time to spend together so a lunch works well. I introduced the family to it at the restaurant and then it came to me that I could easily make this at home! I did and they loved it. They liked it even better than at the restaurant. I loved that we had some left over and I spent a fraction of what I would spend in a restaurant.
It really only takes minutes to make if you plan it out carefully.
Chicken Pho Ingredients
3-4 large boneless skinless Chicken breast
2 tablespoons garlic chili powder (to taste)
1 tsp crushed red peppers
3 chicken bouillon cubes
1/2 cup fresh chopped cilantro
1/4 cup scallions
8 cups water
1 large package rice vermicelli
frozen Asian Vegetables
Optional: Top with a small portion of fresh chopped cilantro.
Let’s talk ingredients. You can switch out some of the Chicken breast for thighs. I did because we like both. My crushed red peppers were from one of those packets from the pizza place. You can also use more, it depends on how spicy you like your food.
Chicken Pho Instructions
Cook chicken thoroughly using EVOO in the pan and chop into pieces. I like to do this while it is still a little frozen. Cook each side till white – remove from pan. Cut into “chunks” and return to skillet to finish cooking. It makes for easier slicing and dicing.
Begin boiling water. When it is at a boil add the frozen Asian vegetables. Next add the bouillon, garlic chili powder, crushed red pepper, and scallions. Next add chicken and cilantro. Let return to a boil. Add rice vermicelli to boiling water then let simmer for 5 minutes. No more than five minutes or the noodles don’t cook right.
Top with a little chopped fresh Cilantro if you like then serve. I admit my picture isn’t perfectly staged. The family was dying to try it. I was lucky to get a picture at all.
Perfect for taking to a sick friend or someone just out of the hospital. Just let it cool and store in a Mason Jar. I also stored the remaining in a Mason Jar in the fridge and had it for lunch the next day with a quick grilled cheese sandwich for the kids.