Pho to Go

  • 4 cups low-sodium chicken stock
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon fish sauce
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 serving uncooked noodles of choice, such as ramen, glass or egg noodles
  • Shredded rotisserie chicken meat, for topping
  • Sliced shiitake mushrooms, for topping
  • Jalapeno slices, for topping
  • Bean sprouts, for topping
  • Lime wedges, for topping
  • Fresh mint leaves, for topping

Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot.

Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.

When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy.

Recipe courtesy of Jeff Mauro

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