Pho Ga – Vietnamese Chicken Noodle Soup

Okay, can't be bothered today as we are watching HOUSE !

Oh no...panic attack as I need a quick meal for the hungry squad! 

Teens will have  MAC AND CHEESE and good thing there's left over fettuccine as I will be recreating some of the Batali ingredients into a Vietnamese soup!

INGREDIENTS:
1/2  cup  sliced onion
1/4  cup  minced peeled fresh ginger
4 tsp  minced garlic (about 2 large cloves)
2 tbsp vegetable oil
1/2  tsp salt
1/2  tsp black pepper
2 cans chicken broth
2 cups water
2 cups cooked chicken
1/2 lb cooked vermicelli/fettuccine
1  cup  fresh bean sprouts
1 cup tofu
1/2 cup carrots
1/2 cup red cabbage
3 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
dash of basil and mint
lime wedges

HERE'S HOW:

• Cook onion, ginger and garlic in oil. Season with salt and pepper.
• Add chicken broth and water. Let it boil
• Add cooked chicken, tofu, carrots and red cabbage. Simmer
• Divide cooked noodles evenly among 4 large bowls.
• Ladle 2 cups soup into each bowl.
• Top each serving with sprouts, green onion, cilantro, basil, and mint.
• Serve with lime wedges