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chicken-pho

I have attempted Pho several times now. This is by far the best I have made. So if you come across my other Pho recipe, skip that, and go to this one! What makes the difference is having the patience to let it simmer slowly, once the meat is taken off of the bones. You will see if you have leftovers, you will be left with a jiggly stock. Remember, that is not fat, it's that good collagen from the bones that was released during that long simmer. Please don't skimp on the garnish either. The chilis and cilantro give it that last little bit that it needs. I hope you try it out, and remember, be patient!!

Ingredients