What's for Dinner: Phunky Pho

I got this recipe from the Rachel Ray magazine.  Hubby looooooves Pho, but there isn't a Vietnamese restaurant in our city.  I bought the magazine for a different recipe, but I saw this one and just had to try it.  Mike loved this soup.  He says it was very close to the Pho restaurants.

I will warn ya as I found out the hard way: Sriracha is Powerful Stuff.  I put less that a teaspoon in mine, and my mouth still burns.

Enjoy.

Phunky Pho

You can use Sriracha sauce or hoisin sauce for a little extra something.

Serves 4

Ingredients

1 serving small yellow onion - quartered

4 servings angel hair pasta

4 servings bean sprouts

8 servings basil leaves

1 small red onion - quartered then sliced

8 oz boneless, cooked chicken breasts

1/2 cup mint leaves - torn

8 cups chicken stock

1 lime - cut into wedges, peel removed and sliced

1/2 cup cilantro leaves - torn

4 cloves garlic - sliced

1/4 cup slices fresh ginger - peeled and sliced thinly

Directions

1.In a medium skillet, combine the chicken, yellow onion and enough water to cover. Bring to a boil, then lower the heat and poach the chicken until the juices run clear, 12 to 15 minutes.

2.Transfer the chicken to a plate to cool; reserve the cooking liquid. Shred the meat.

3.While the chicken is cooking, prepare the pasta. Strain the reserved chicken cooking liquid into the water, then add the noodles. When al dente, drain and cool the noodles.

4.In a large pot, bring the chicken stock, ginger and garlic to a boil, then lower the heat to a simmer.

5.Place a serving of noodles in each bowl. Top each serving with the shredded chicken. Douse with the juice from a lime wedge.

6.Using a slotted spoon, remove and discard the ginger and garlic from the broth, then ladle lots of the broth over the chicken and noodles.

7.Add in the bean sprouts, red onion, lime peel, mint, basil and cilantro as you like. Season with the Sriracha and Hoisin sauce as desired.