Quick Pho Soup for Two

4oz Spaghetti, whole & unbroken
2 Large Garlic Cloves, minced
4 Lemon Slices
1 Chicken Breast, about 8oz
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Soy Sauce
1 Can Chicken Stock
4 Cups of Water
2 Eggs
Vietnamese Basil
Dried Shrimp
Red Pepper Flakes
Hoisin Sauce
Salt & Pepper


DIRECTIONS:

1. In a medium pot heat 1 tablespoon of oil, add garlic with a pinch of salt & pepper and sauté for 1 minute then add chicken stock and water to garlic along with soy sauce, lemons and chicken breast and boil for 5 mins covered.

2. Add whole spaghetti gently into broth to avoid breaking and boil for 13 mins uncovered, stirring gently a few times.

3. After 13 mins is up, turn off heat and remove chicken breast to cutting board and shred using 2 forks before returning chicken back to stock.

4. Meanwhile in a non-stick skillet heat 1 tablespoon of oil on medium heat, crack eggs individually into 2 small bowls with a pinch of salt to each before adding separately to oil for frying. Fry eggs until golden edges appear and the eggs are nice and puffy, without fully cooking the yolks.

5. Add pasta and stock to two large bowls, garnish with basil, dried shrimp, chili flakes, hoisin sauce and fried egg and ENJOY !!!





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