This version of the popular Vietnamese soup uses springy wheat noodles from Nona Lim in place of traditional vermicelli. Each bowl is finished with fresh cilantro, green onions, and jalapeños for a burst of fresh, herby flavor.
What You Get
Nona Lim noodles
Makes 2 servings
Active Time: 5 minutes
Total Time: 15 minutes
In a pot over medium heat, bring the chicken broth to a simmer. Add the shredded chicken to warm it through, about 3 minutes. Add the pho seasoning to taste.
Meanwhile, bring a pot of water to boil for the noodles. While the water comes to a boil,
pick the cilantro leaves and toss the stems. Slice the green onions. Slice the jalapeño into thin rings. Cut the lime into wedges.
When you’re ready to serve, add the noodles to the pot of boiling water, turn down the heat to medium, and simmer until the noodles are tender, about 2 minutes. Strain the noodles and rinse under cold water.
Heap the noodles into bowls. Add the broth and shredded chicken. Squeeze a lime wedge into each bowl and top with the cilantro leaves, green onions, and jalapeño. Serve the soup warm, with the remaining lime wedges for squeezing.