Faux Pho Chicken Tacos Recipes

Steps:

• Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
• Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
• Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
• Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

Steps:

• Bring large pot of water to boil, then remove from heat.
• Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
• Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
• In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
• Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
• Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
• Remove the cheesecloth or tea infuser, discard ingredients inside.
• Add bean sprouts and shrimp and simmer for about 5 more minutes.
• Ladle the soup into the large serving bowl with the noodles.
• Add the green onions, cilantro and mint leaves to the serving bowl.
• Serve with fresh lime wedges.