Ingredients

• 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

Directions

1. 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.
2. 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.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.