Pho Soup

• 1 whole pre-cooked roasted chicken
• 1 10oz Quoc Viet Foods Chicken Flavored Pho Soup Base (Cot Pho Ga)
• 3 medium onions
• 1 medium fresh Ginger-sliced 1/8"
• 3 cubes chicken bullion
• 4 Thai Basil leaves
• 1 C Mung Bean Sprouts
• 1/2 C green onion ends
• 1/2 C Vietnamese Mustard Greens
• 1 Head of Baby Bok choy
• 1/2 C Cilantro
• 1/32 tsp Maesri Ground Chili In Soybean Oil

1. Cut up whole roasted chicken put into large pot and cover with water
2. Add 10oz Quoc Viet Foods Chicken Flavored Pho Soup Base and the 2 bags---DON'T tear bags
3. Add 3 Medium onions cut in half
4. Add Ginger, sliced and peeled
5. Add 3 cubes chicken bullion, slice cubes into 3 parts to make dissolve faster
6. Bring liquid to a boil and simmer for 15 minutes--this is not cooking the chicken it is just getting all the flavors to go into the chicken
7. Drain liquid into another large pot, remove chicken and place it in a separate bowl, discard all the rest
8. Add 1 gallon extra hot water to broth in large pot--This will yield about 2.5 gallons total liquid broth
9. Cook noodles per instructions on package
10. Put 1 cup of noodles into a serving bowl, add 1/32 tsp Maesri Ground Chili In Soybean Oil, then pour Pho soup broth over noodles
11. Add, sliced Baby Bok choy, Cilantro, Mustard Greens, green onion ends, bean sprouts and chicken, 2 basil leaves

NOTES:

• The Maesri Ground Chili In Soybean Oil is very hot so a dab will do you and I mean a small dab about the size of a pencil eraser will light up your world if you like things hot. If you aren't a spicy person DO NOT put the Maesri Ground Chili In Soybean Oil in your soup
• A good way to save the broth, because you will have a lot left over, is to freeze it. We froze ours into small ice cubes. So we removed the concentrate broth before adding the 1 gallon of water and put the concentrate into an ice cube trays. All you do now is remove an ice cube and put it into a bowl add water and boil it, add noodles and the rest is easy.