I have been obsessing with Vietnamese food lately.  I just love all the flavors and the heat it brings to the table.  Since its been pretty cold here in Philadelphia I wanted to make some Pho soup.  Now I know the traditional way of making this soup takes a couple of hours.  But I have 2 little ones running around and sometimes I just don’t have the time to sit there and prepare something from scratch (although I love doing that).  Anyway I hope you try this delicious dish, you will not be disappointed.

Ingredients:

8 Cups of Low Sodium Chicken Stock

3 Tablespoons of Extra Virgin Olive Oil

2 Cups of Shredded rotisserie chicken  

4 Shitakie mushrooms, chopped

1/2 Cup of Green Onions

1/3 of Purple Onion, sliced

1/4 Cup of Cilantro, chopped

2 Teaspoons of Anise Seeds

1 Cinnamon Stick

4 Cloves of Garlic, smashed

1 Package of Udon Noodles

1 jalapeno, sliced

1 Serrano pepper, sliced

Preparation:

In a Dutch oven pot on medium heat, drizzle olive oil.  Then add anise seeds, cinnamon stick, garlic and stir for about 1 minute. Then add broth.  Simmer for about 4 to 5 minutes then add green onions.

Bring a 6qt pot of water to a boil and cook Udon noodles (should take about 12 to 15 minutes to cook.) Place in cold water afterwards.

Take a large bowl add the noodles, chicken broth and top with chicken, mushrooms, purple onions, jalapeno, Serrano and some cilantro. Enjoy!!

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