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  • Prep 40 min
  • Total 40 min
  • Servings 4

Warming, bright, spicy and tangy – this flavorful pho is sure to satisfy! ...MORE+ LESS-

Ingredients

3 1/2
oz uncooked rice stick vermicelli (from 7-oz package), broken into 6-inch pieces
1
tablespoon vegetable oil
20
oz boneless skinless chicken thighs, cut into 1-inch pieces
1
bunch green onions, thinly sliced on the bias, whites and greens divided
2
tablespoons soy sauce
1
tablespoon hoisin sauce
1
tablespoon fish sauce
1
teaspoon Sriracha sauce
1
carton (32 oz) Progresso™ unsalted chicken stock
1
tablespoon fresh lime juice
1/4
cup cilantro leaves
1/4
cup mint leaves
1
jalapeño chile, thinly sliced

Steps

Hide Images
  • 1
    In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
  • 2
    In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
  • 3
    Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
  • 4
    Remove from heat; stir in noodles, then stir in lime juice.
  • 5
    Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.

Expert Tips

  • Make it your own! Add your favorite toppings, such as Thai basil or ginger.
  • Make sure to let the chicken sear completely on the first side before stirring. When the chicken is properly seared, it will release easily from the pan.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
90
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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