I had pho for the first time in Philly last month. (Which I later learned is pronounced “fuh”. So now do you get the title?!) Anyway, moving on…my god it was amazing! Spicy, and savory, and filling. But not like “food baby” filling. It was so perfect I had to try to recreate it. Plus, it’s having a real moment, so naturally we want to give you a damn delish recipe for it. Have at it readers!

• 8oz rice noodles
• 1/2 of a large onion
• 4″ of ginger
• 6 cups chicken broth
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1/2 cup shiitake mushrooms
• 1lb chicken breast, cooked and shredded (for vegetarian style, don’t add this. Obvi.)
• Salt and pepper to taste

Toppings

• 1 jalapeno
• 1/4 cup fresh cilantro
• Sriracha sauce to taste

Prepare the rice noodles according to the box.  While the noodles are cooking, peel and slice the ginger and thin slice the onion. Remove the stems from the shiitake mushrooms and quarter the tops. Heat a large pot over high heat and add the ginger and onion for a few minutes. (Keep an eye on them to ensure they don’t burn.) Once fragrant, add in the chicken broth, cinnamon stick, fish sauce and shredded chicken. Top with salt and pepper to taste. Turn down the heat to medium and let the ingredients simmer. Add in the rice noodles.

To prepare the toppings, seed the jalapeno and thin slice. Pour the pho into bowls and top with a few jalapeno slices and fresh cilantro. Season with Sriracha for an extra kick.

Happy Eating, XO.