Plant-Based Chicken Pho

Ingredients:

For the Broth:

• 1 package of Veggie Valley Chicken Pieces
• 8 cups vegetable broth
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 4 cloves garlic
• 2 cinnamon sticks
• 4 star anise
• 4 whole cloves
• 1 tbsp coriander seeds
• 1 tbsp soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar

For the Noodle Soup:

• 8 oz (225g) rice noodles
• 1 cup bean sprouts
• 1 cup fresh herbs (cilantro, Thai basil, mint), chopped
• 1 lime, cut into wedges
• 2 green onions, thinly sliced
• 1-2 red chili peppers, thinly sliced (optional)
• Hoisin sauce and sriracha for serving

Instructions:

1. Char Onion and Ginger: Preheat your oven’s broiler. Place the halved onion and sliced ginger on a baking sheet and broil until they are charred, about 5-10 minutes. This adds depth of flavor to the broth.
2. Prepare Broth: In a large pot, combine the charred onion and ginger, garlic, cinnamon sticks, star anise, whole cloves, and coriander seeds. Pour in the vegetable broth. Add soy sauce, hoisin sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for at least 30 minutes, preferably 1 hour, to allow the flavors to meld.
3. Cook Veggie Chicken: While the broth is simmering, heat a small amount of oil in a skillet over medium-high heat. Add the Veggie Valley Chicken Pieces and cook until golden brown and heated through, about 5-7 minutes. Set aside.
4. Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
5. Strain Broth: After the broth has simmered, strain it through a fine-mesh sieve to remove the solids, returning the clear broth to the pot. Adjust seasoning with salt, soy sauce, or additional sugar to taste.
6. Assemble Pho Bowls: Divide the cooked rice noodles among serving bowls. Top with Veggie Valley Chicken Pieces, bean sprouts, fresh herbs, green onions, and sliced chili peppers (if using).
7. Serve: Pour the hot broth over the assembled ingredients in each bowl. Serve with lime wedges, hoisin sauce, and sriracha on the side for customization.

Step-by-Step Guide:

• Step 1: Preheat your oven’s broiler. Place the halved onion and sliced ginger on a baking sheet and broil until they are charred, about 5-10 minutes.
• Step 2: In a large pot, combine the charred onion and ginger, garlic, cinnamon sticks, star anise, whole cloves, and coriander seeds. Pour in the vegetable broth. Add soy sauce, hoisin sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for at least 30 minutes, preferably 1 hour.
• Step 3: While the broth is simmering, heat a small amount of oil in a skillet over medium-high heat. Add the Veggie Valley Chicken Pieces and cook until golden brown and heated through, about 5-7 minutes. Set aside.
• Step 4: Cook the rice noodles according to package instructions. Drain and set aside.
• Step 5: After the broth has simmered, strain it through a fine-mesh sieve to remove the solids, returning the clear broth to the pot. Adjust seasoning with salt, soy sauce, or additional sugar to taste.
• Step 6: Divide the cooked rice noodles among serving bowls. Top with Veggie Valley Chicken Pieces, bean sprouts, fresh herbs, green onions, and sliced chili peppers (if using).
• Step 7: Pour the hot broth over the assembled ingredients in each bowl. Serve with lime wedges, hoisin sauce, and sriracha on the side for customization.