Pho to Go

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
4 cups low-sodium chicken stock
2 tablespoons hoisin sauce
1/2 teaspoon fish sauce
2 cinnamon sticks
2 whole star anise
1 serving uncooked noodles of choice, such as ramen, glass or egg noodles
Shredded rotisserie chicken meat, for topping
Sliced shiitake mushrooms, for topping
Jalapeno slices, for topping
Bean sprouts, for topping
Lime wedges, for topping
Fresh mint leaves, for topping

Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot.

Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.

When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy.

Recipe courtesy of Jeff Mauro

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