Faux Pho

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.