You are here: Home » Recipes » Chicken Pho Vietnam Chicken Pho Vietnam Yield 6 servings PrintEmail Ingredients Soup:1 tablespoon sesame oil1/2 large onion, thinly sliced2 tablespoons minced fresh ginger2 cloves garlic, minced1/4 cup chopped fresh cilantro1/4 cup chopped fresh basil1 1/2 teaspoons Five Spice powder1 tablespoon bottled Sweet Chili Sauce1/4 cup fish sauce1 -- (48 oz.) box low sodium chicken broth6 ounces dried udon or flat rice noodles1 -- rotisserie chickenAccompaniments:8 ounces fresh bean sprouts4 -- thinly sliced green onions1 cup matchstick carrots1 -- lime, cut into thin wedges -- bottled Sweet Chili Sauce Instructions Heat a Dutch Oven or soup kettle over medium heat. When hot, add sesame oil, onion, ginger and garlic; stir and cook until softened and fragrant, about 2 to 3 minutes. Stir in cilantro and basil and cook another minute. Add remaining soup ingredients; bring mixture to a boil, reduce heat, cover and simmer 15 minutes. While soup is simmering, cook noodles to al dente as directed on package (for ease of eating, break noodles into shorter pieces, if desired.) Drain in colander and flush well with cold water; set aside. Discard skin and bones from rotisserie chicken; remove and shred/chop meat and set aside. Place accompaniment ingredients in small bowls on a large platter. Divide noodles into 6 serving bowls, top with chicken. Ladle hot soup mixture over chicken and noodles. Pass accompaniment platter to serve atop Pho bowls. Makes 6 servings.