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Author Notes: I love Vietnamese take out - especially Pho - and as summer comes to an end the light freshness of this soup hits just the right note! Healthy take out style dishes like this easy recipe for pho can be made at home by cooks of all levels. Let me show you how! —Lyndsay Wells
- 1/2 pound chicken tenders cut into 1/2 inch cubes
- 1 tablespoon peanut or vegetable oil
- 1 cup finely diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 4 cups chopped baby bok choy stems and leaves separated
- 8 sliced button mushrooms
- 2 teaspoons minced fresh garlic
- 1 tablespoon soy sauce
- 1/4 cup Hoisin sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 teaspoon Siracha chili sauce
- 1 teaspoon sesame oil
- 1 cup chopped fresh cilantro
- 1 juice of fresh small lime
- 8 ounces Thai rice noodles cooked and drained
- n a large soup pot or Dutch Oven saute the onion, celery, carrot, and baby bok choy stems (the white parts) in the oil over medium high heat just until the onions begin to soften.
- Add the chicken and continue to saute, stirring often and moving the vegetables aside so that the chicken begins to go golden brown, add the mushrooms and let them begin to soften. (Adjust your heat to medium if the pan gets too hot)
- Add the chicken stock, stirring and scraping the bottom of the pot to incorporate all the flavour into the soup.
- Add the garlic, soy sauce, hoisin sauce, fresh ginger, rice wine vinegar, fish sauce, Siracha chile sauce, and sesame oil and bring to the boil. Cover, reduce heat, and continue cooking at a simmering boil for 45 minutes.
- Add the baby bok choy greens, lime, and cilantro and stir until they are wilted into the soup. Serve in large bowls over Asian Noodles.