Vietmemise chicken pho is one of my absolute favorite meals! I am always looking for ways to revamp the recipe. When I couldn’t find any sprouts at my local market I needed something similar in texture and crunchiness. I love to make this soup at home and loved it with the celery.
In a large stock pot on medium/low heat simmer your chicken soup starter broth, 1/4 c. green onion, garlic & basil cubes. While your stock is simmering you will be preparing everything else to add to your soup.
While stock is simmering saute your onions in EVOO till translucent. Season your onions well with salt & pepper.
Add the translucent onions to your simmering broth.
Now its time to cook your chicken. In the same pan you sauted your onions in cook your chicken till cooked all the way through. Once done let sit for 5 mins and cut into thin pieces.
While your chicken is cooking cut your celery up into thin, short pieces.
Add your celery and chicken to the simmering stock and turn up your heat to medium. At this point test the broth if it needs more seasoning add a bit more salt & pepper. Continue simmering until celery is slightly cooked but still crunchy like a fresh sprout.
While your soup is finishing up cook your rice noodles according to your brands instructions.
Once everything is complete combine your noodles with your soup top with the rest of your green onions and enjoy!
Serve with Chili pepper sauce, plum sauce, cilantro & jalapeno.