My Chicken Pho Recipe

4 ounces dry Chinese egg noodles

6 cups chicken stock

2 tablespoons fish sauce

4 cloves garlic, minced

2 teaspoons minced fresh ginger root

1 tablespoon minced lemon grass

5 green onions, chopped

2 cups cubed cooked chicken

1 cup bean sprouts

1 cup chopped bok choy

Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.

Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.

Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.