Easy Pho Soup with Snap Peas

Prep Time: 15 min
Cook Time: 45 min
Total Time: 60 Min
Serves: 2

Ingredients

Soup Base:

• 2 tablespoons beef bouillon

• 1 tablespoon fish sauce

• 1 tablespoon white sugar

• 1 tablespoon ginger, minced

• 1/2 white onion, sliced

• Spice bag contents: 4 whole cloves, 2 whole star anise, 1/2 cinnamon stick

• 4 oz. dried rice noodles

• 1 lb. chicken breast, sliced

• Olive oil

• 1 tablespoon garlic, minced

• 1 tablespoon ginger paste

Soup Garnishes:

• 1 cups fresh mung bean sprouts

• 1/2 cup cilantro leaves

• 8 oz. sugar snap peas

• 1/2 cup fresh Thai basil leaves

• 1 jalapeno, thinly sliced

• 1 lime, cut into quarters

• Sriracha and hoisin sauce (optional)

Directions

Step 1.

Add beef bouillon and 1 quart water to a large saucepan and bring to a low boil.

Step 2.

Add the fish sauce, sugar, ginger, onion, and salt to the stock and reduce the heat to a simmer.

Step 3.

Place whole cloves, star anise, and cinnamon stick into a spice bag or cheesecloth and tie.  Add it to the broth and simmer for at least 30 minutes.

Step 4.

Around 30 minutes, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Remove the spice bag from the broth.

Step 5.

In a separate large pan, add a light drizzle of olive oil, as well as the garlic and ginger. On medium heat, sauté, stirring frequently, for about 1-2 minutes.

Step 6.

Add chicken to the large pan, and season with salt and pepper as desired.

Step 7.

Sauté until fully cooked (about 10 minutes).

Step 8.

In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.

Step 9.

Pan fry sugar snap peas until crisp-tender with a little char and set aside.

Step 10.

Serve with a garnish plate that has lime, jalapeno, cilantro, and basil. Stir in hoisin sauce and siracha sauce (optional).