This was a great soup that the whole family loved. I even made it all backwards bc I started with frozen chicken. I'll write what I did so you can feel confident that it will still taste great even if you can't follow it to a T. I put my frozen chicken in the broth and boiled until nearly done. Added the peanut oil, garlic, ginger, and pepper flakes. I added carrots. I only had dried basil so I added that now and cooked until carrots were done. At the last minute I added the onions and cilantro, which I only had frozen and not fresh. Cooked them for a minute and added the fish sauce. Served over rice. Totally awesome fast pho.
Excellent! I have made this soup at least a dozen times. So easy and so fast. The flavor is delicious. I usually add in lots of veggies, as its a way to get my family to eat them. Today I tossed in some dried shitake mushrooms, carrots matchsticks, and a little napa cabbage. I use homemade chicken broth for a deep taste. <br/> It's pouring down rain today, and this will be just perfect to feed my family. Thank you, Sue!
This was pretty good and mighty easy. My son is a "Pho Ga" fan and he thought it was tasty. I used boneless thighs since we are all thigh fans. I also cooked recipe in the pressure cooker for 20 minutes which made a really nice and rich broth. Thanks Sue!
I found this recipe after searching for lo-carb main dishes - I made it today and will add it to the menu regularly! A few changes I made - just because I hadn't thawed the chicken ahead of time: I used left over rotisserie chicken that I sauteed with the garlic, ginger & red pepper flakes; the package of cellophane noodles listed the carbs at 17 grams, so I replaced them with spaghetti noodles found in the health food section - these are called "shirataki spaghetti" and they have net carbs of 1g per serving. Honestly - it tasted GREAT! I'm thrilled to have a hearty, lo-carb noodle soup!
the Lord have mercy this is good soup! I LOVE soups...I love making them, smelling them and eating them and this is one soup that I will have over and over again. Three things that won me over...1) it is very quick to make 2) the broth is extraordinaire 3) it is not expensive to make. I added shredded carrot and bean sprouts at the end to give me more crunch. thanks so very much for sharing.
I substituted with beef and long egg noodles and it came out delish! Quick and easy. Next time though, we'll double the recipe. We ran out of broth.
Im wondering if this is an Cambodian/Khmer soup! Look at the photo and ingredents, it look like our Phnom Penh soup, people call it Ku-tiev.<br/><br/>In Vietnam (especially in South Vietnam Khmer called Kampuchea Krom mean Low Cambodia, where Cambodian/Khmer has been living here from the first time this land have humanity social), Vietnamese and Khmer are really like this soup and they call it is Hu tieu Nam Vang (Khmer only called Ku-tive of course), Nam Vang mean Phnom Penh that was translated to Vietnamese.<br/><br/>Anyway, it look nice, if you visit our Khmer community in Mekong delta, you can ask for this soup everytime, and it is better if you are in Cambodia kingdom, you can find this soup anywhere, a Ku-tiev, popular delicious soup for every one :D<br/><br/>Sorry for my bad English.
Amazingly delicious for how easy it is. It has a pho-like feel, although I would imagine it's closer to pho ga than to beef pho. At any rate it will soothe a cold and any craving you might have for Asian soup (I crave Asian soup often, myself!). I subbed sesame oil for peanut and super-thin rice vermicelli for the bean threads and it came out amazing anyway.
My boyfriend said he liked it better than the real thing! We garnished with bean sprouts and fresh lime juice in addition to what the recipe called for, and we put some enoki mushrooms in the broth just after simmering. I thought maybe some peanuts would be a nice addition next time too. So easy to make and fun to eat -- this is a real find! Thank you Sue!