Austin’s winter is turning out to be more more like summer, but soup is always in season. We love this Pho for it’s light, savory simplicity. The freshness of the bean sprouts and basil and the pop of jalapeño and lime makes an excellent pairing to the crisp lightness of our Profile One.
- Three 1/2-inch-thick slices of fresh ginger, cut into matchsticks or julienned
- 4 Cups chicken or vegetable broth
- 1 rotisserie chicken, plain or just with salt and pepper or herbed seasoning
- 2 teaspoons sugar
- 1/4 cup Asian fish sauce
- 1 pound dried rice noodles
- 2 scallions, thinly sliced
- 1 pound mung bean sprouts
- 1 cup chopped basil leaves
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges or slices
- 2 jalapeños, thinly sliced – remove seeds if desired
- Chili-garlic sauce, Braggs Liquid Aminos and hoisin sauce to taste and for serving
Start a large saucepan of salted water to a boil. While that is coming up to heat, fill a large bowl with warm water and soak the rice noodles until just soft, about 20 minutes.
Sauté ginger and jalepeños over medium high heat until fragrant, about 3-5 minutes. Take off heat, set aside. and with the ginger and jalapenos still in it, set pan aside.
Pour broth into another saucepan, cube or shred the rotisserie chicken, add chicken, sugar and fish sauce to the the broth and simmer on low until heated through.
When they’re ready, drain the noodles, place them in your pot of boiling water and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 4 large bowls and sprinkle with the scallion.
Ladle the broth and chicken over the noodles. Top with the bean sprouts, basil, lime wedges, jalapeños, and optional Braggs, chili-garlic and/or hoisin sauce. Garnish with extra basil and cilantro.