PhoAnn Stratton
This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.
Recipe information
Yield
makes 4 servings
Ingredients
6 oz rice noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups reduced-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs basil
1 lime, cut into 4 wedges
Preparation
Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.
