Wholesome Pho

Servings: 2
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

For the Broth:

• Sunflower seed oil, as needed
• 1 jalapeño, sliced and divided
• ¼ - ½ inch piece of ginger, sliced
• 2 green onions, chopped
• 4-6 garlic cloves, halved
• 6-8 whole allspice seeds
• Chicken bones (from deboned thighs)
• 3 cups water
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tbsp fish sauce

For the Chicken & Noodles:

• 4 chicken thighs, deboned (bones reserved for broth)
• Salt & pepper, to taste
• Sunflower seed oil, as needed
• 2 portions of Bgreen Organic Instant Pho (cooked per package instructions)

Garnish:

• Fresh basil
• Sprouts
• Chili sauce
• Fresh cilantro

Instructions

1. Prepare the Broth

1. Heat a drizzle of sunflower seed oil in a large pot over medium heat.
2. Add a few slices of jalapeño, ginger, green onions, halved garlic cloves, and allspice seeds. Sauté until fragrant, about 1 minute.
3. Add the reserved chicken bones, water, and chicken stock. Stir in soy sauce and fish sauce.
4. Simmer over medium heat for about 30 minutes, allowing flavors to develop.

2. Cook the Chicken

1. While the broth is simmering, heat a separate skillet over medium heat with more sunflower seed oil.
2. Season the chicken thighs with salt and pepper.
3. Cook until golden brown and fully cooked, about 5-7 minutes per side.
4. Set aside to slice and add to the soup later.

3. Strain & Cook the Noodles

1. Once the broth has simmered for 30 minutes, strain it into another pot, discarding the solids.
2. Bring the strained broth to a boil and add the noodles.
3. Cook according to package instructions, then divide into two serving bowls.

4. Assemble & Serve

1. Slice the cooked chicken and place it on top of the noodles.
2. Garnish with fresh basil, sprouts, chili sauce, and cilantro as desired.
3. Serve immediately and enjoy!