Pho! An amazing soup, that's perfect for a make-ahead treatment. Eat this bowl of Pho (pronounced fuh, if you’re so inclined) like you know what you’re doing. A little of this, a little of that, and voila! Lunch is served.
Makes 4 servings
What you need
6 cups low-sodium chicken broth
3 tablespoons tamari or soy sauce
2 tablespoons Tessemae's Green Goddess
1 tablespoon sesame oil
½ teaspoon fish sauce (we like Red Boat)
1 small chili pepper, thinly sliced
½-inch piece of ginger, peeled
1-inch piece of lemongrass (optional), bruised with the dull side of knife and sliced
8 oz dry rice noodles
2 cups cooked, shredded chicken, for serving
2 cups sliced shitake mushrooms, for serving
2 limes, cut into wedges, for serving
1 cup cilantro leaves, for serving
What you do
- Combine chicken broth, tamari, Green Goddess, sesame oil, fish sauce, chili, ginger, and lemongrass (if using) in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes.
- Remove from heat and strain out solids.
- Divide noodles, chicken, mushrooms, lime wedges, and cilantro between four lunch containers.
- Each morning, pour ¼ of broth mixture into a container and before lunch, return broth to a boil. Pour broth over noodles and let sit 10 minutes, then devour.