pho

so there's a restaurant not to far from my boyfriends house that serves this soup called pho that he is obsessed with. i figured it can't possibly be that hard to make and somewhere there has got to be a recipe for it. sure enough there is. the original recipe calls for boy choy, which i didn't have and for some reason the grocery store was sold out of it, so instead i used spinach. just as tasty. perfect for the horrible messy snowy winter we have been having. you can make pho with any type of meat really. i just chose to use chicken because i am pushing away from red meat.

pho

1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
2 tbsp soy sauce
1 tbsp rice vinegar
2 cups spinach
5 oz chinese noodles (about half a package)


directions:
heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. add the minced garlic and ginger and briefly saute for about 30 seconds. add the chicken and spinach, add salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
add the chicken broth to the pot and bring to a simmer. cook for 15 minutes until chicken is done.
meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. set aside.
add the rice vinegar and soy sauce and stir. you can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! add the noodles to the pot and serve