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Pho is surprisingly easy to simmer and slurp at home when the seasoning is ready to go. Each bowl is finished with cilantro, green onions, and jalapeños for a burst of fresh flavor.
Contains: fish, crustacean shellfish.
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What You Get
Sous-vide chicken breast
What You'll Need
Fish or soy sauce (optional)
In a pot over medium heat, bring the chicken broth to a simmer. Remove the chicken breast from the packaging and shred or dice it into bite-size pieces, adding it to the broth to warm through, about 3 minutes. Add the pho seasoning and season to taste with fish sauce, soy sauce, or salt.
Meanwhile, bring a pot of water to a boil for the noodles, but don’t add them yet (they cook quickly). Separate the cilantro sprigs. Slice the green onions. Slice the jalapeño into thin rings. Cut the lime in half for squeezing.
When you’re ready to serve, add the noodles to the pot of boiling water and cook until tender, 1 minute or according to package instructions. Drain the noodles and rinse under cold water.
Heap the noodles in bowls. Pour the broth and shredded chicken over. Squeeze with lime juice and top with the cilantro and green onions. Serve the soup warm, with the jalapeño rings or a drizzle of sriracha, if you want a kick.