Quick Chicken Pho Recipe

• 6 ounces dried rice vermicelli
• 4 cups low-sodium chicken broth or stock
• 1 teaspoon granulated sugar
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced
• 1/2 cup shredded rotisserie chicken
• 1 lime, cut into 4 wedges
• 2 sprigs fresh basil
• 1 handful mung bean sprouts
• 2 scallions, thinly sliced
• 1 jalapeno, thinly sliced
• 4 sprigs cilantro
• 1/2 to 1 tablespoon Asian fish sauce
• Sriracha hot sauce
• Hoisin sauce

1. Cook noodles and divide between two bowls.
2. Bring chicken broth to a boil and add sugar and ginger.
3. Simmer 2 to 3 minutes and add the shredded chicken.
4. Remove from heat and ladle over the noodles.
5. Squeeze a lime wedge over the top of each bowl.
6. Garnish with the remaining ingredients and serve with the remaining lime wedges.

rice vermicelli, lowsodium, sugar, fresh ginger, shredded rotisserie chicken, lime, basil, handful, scallions, jalapeno, cilantro, fish sauce, hot sauce, hoisin sauce

Taken from www.chowhound.com/recipes/quick-chicken-pho-31345 (may not work)