Collaboration recipe with Joel, turned out terrific. Will definitely make it again.
Heat:
8 c. Chicken Broth (make your own or canned)
Saute until very, very soft in olive oil
1/2 - 3/4 c. diced Celery
1/2 -3/4 c. diced Carrot
1/2 c. diced onion
1 clove garlic pressed
2 c. Shredded Chicken
Salt
Add sauteed vegetables and a handful of Spinach to Chicken Broth and simmer for 15 minutes.
Add:
Splash each of Fish Sauce, Soy Sauce & Rice Vinegar
Add:
Rice noodles and cook about 5 minutes
Stir together in bowl:
Juice of 1 lemon
2 Eggs
Slowly add about 2-3 cups of hot broth to egg mixture, then slowly add egg, lemon, broth mixture back into soup pot.
Lightly stir up 1-2 Eggs and add slowly into hot soup.
Toppings:
Thinly sliced Jalapeno
Chopped Basil Leaves
Chopped Chives or Green Onions
Srirachi
Hoisin Sauce
Serve:
Put shredded chicken in soup bowl and ladle soup over it. Top with your favorite Pho toppings and sauces.
Dies the Fire by S.M. Stirling
