Stop Blogging and Cook

DAILY POST FEB 25th: I MADE PHO!

GLUTEN-FREE & VEGAN

S H O P

LEFTOVER: Chicken or Vegetable Stock

GROCERY
Bean thread noodles

GREEN MARKET
Green onion
3 Baby bok choy
Handful of bean sprouts
Handful of cilantro leaves
1 Lime

T I M I N G
Total time for course preparation:  15 min

1. Heat bean thread noodles.
2. Heat chicken stock.
3. Add chicken & bok choy to pot.
4. Dish soup into bowls & add rest of ingredients.

C O O K  /  P R E P A R E

INGREDIENTS, For each 2 c serving
2 c      Chicken stock
Handful leftover chicken, shredded
1          Green onion, chopped
Handful of baby bok choy, thickly sliced
Handful of bean sprouts
Handful of cilantro leaves, leaves plucked from stems
Rice noodles
1 T       Lime juice

PREPARATION

1. Pour boiling water over bean threa noodles; stir & let sit until soft, about 8 minutes, stirring twice.
2. In separate pot, heat chicken stock to a boil.
3. Add chicken & bok choy to pot; bring back to a boil.  Off heat.
4. When noodles are soft, drain in colander; shake to remove water.
5. Put bean thread noodles in bowl; ladle broth into bowl.  Add bean sprouts, green onion & cilantro.

S E R V E

Squeeze lime into soup, or serve with a wedge of lime on the side.  And that’s it!