Vietnamese Chicken Pho

Ingredients:

• 1 1/4 pound chicken tenders, cut in half crosswise
• 6 cups low-sodium chicken broth
• 4 scallions, chopped rough
• 1 garlic clove, crushed
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoon Chinese five spice powder
• 1 tablespoon sugar
• 2 tablespoon soy sauce
• 3 tablespoon fish sauce
• 1/8 teaspoon Tabasco
• 1/2 teaspoon sesame oil
• 8 ounces thin rice noodles (or substitute thin egg noodles, cooked to package directions)
• 1 package (8 oz) shiitake mushrooms, chopped
• Juice of 1 lime
• 1 bunch watercress or arugula
• 1 cup fresh bean sprouts
• 1 small bunch mint, leaves removed from stalks
• 1 small bunch cilantro, leaves removed from stalks

Cooking Directions:

In large stockpot over high heat, warm chicken broth. Add scallions, garlic, ginger, five spice powder, sugar, soy sauce, fish sauce, Tabasco and sesame oil; bring to a boil.  Lower heat to medium-low and simmer 15 minutes. 

While broth simmers, place rice noodles in a large bowl and cover with hot water.  Soak for 5 minutes, then drain and set aside.

Place a fine-meshed sieve over a large bowl. Strain broth; discard solids that collect.  Return strained broth to saucepan and bring to a mild simmer over medium-high heat. Add chicken pieces and cook 3-4 minutes. Add mushrooms; cook another 2 minutes. Add lime juice.

Divide noodles evenly between 4 large soup bowls.  Ladle over broth with chicken and mushrooms.  Top each bowl of soup with handful of watercress or arugula. Serve with bean sprouts, mint leaves and cilantro leaves.