Pho Ga (Chicken Pho) with Crispy Shallots
Products you'll need:
- 1 tbsp (15 mL) vegetable oil
- 3 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 stalk lemongrass, cut into 1-inch pieces and smashed
- 1 piece ginger
- 1 tsp (5 mL) sugar
- 1 tbsp (15 mL) fish sauce
- 1 carton CAMPBELL’S® Ready To Use Pho Broth
- 1 lb (454 g) boneless, skinless chicken thighs
- 8 oz (226 g) dried rice noodles
- 1 carrot, cut into ribbons with a vegetable peeler
- 1 cup (250 mL) frozen peas, thawed
- 1/4 cup (60 mL) each, fresh mint leaves and cilantro sprigs
- 1 small red chili pepper, thinly sliced
- 1 lime, cut into wedges
- In small non-stick skillet heat oil on medium heat; cook shallots and garlic until caramelized and golden brown, about 8 minutes.
- Meanwhile, in a large saucepan combine lemongrass, ginger, sugar, fish sauce and Pho broth. Cover with a lid and bring to a very gentle simmer. Add chicken and continue to simmer very gently for about 15 minutes
- Cook the noodles according to the package instructions. Rinse well under cold water to prevent sticking and divide between 4 bowls.
- Remove the cooked chicken from the soup and slice. Arrange over noodles with cooked shallots and carrots.
- Strain soup through sieve into a large measuring cup. Pour over noodles in bowls. Top each with mint, cilantro and chilies. Serve with lime wedges.
Substitute the peas for shelled edamame or frozen broccoli.
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