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If you’re a Vietnamese or Thai pho (fuh) soup lover, you’ll just have to excuse my Americanized version. Or, rather you just might enjoy it just as we do!

A true pho starts with a strong broth, but it typically strains out all of the veggies that are used to enhance its flavors. I just don’t get that really. I want to keep those in my soup and eat them.

And I think you will as well when you taste one bite of this light, full-flavored soup.

I often use leftover smoked chicken in ours, but you can certainly use leftover deli chicken if that’s what you have on hand.

Rice noodles are noodles that are made from rice. The principal ingredients are rice flour and water. The problem with rice noodles is that people tend to overcook them to an absolute mush.

Don’t do that. They just need a good soaking in some really hot water. That’s it. No additional cooking allowed.

Rice noodles are most commonly sold dried, although you can often find fresh ones in Asian grocery stores. They

 can be stir-fried, used in soups, or even deep-fried to make a garnish. When deep-fried, the noodles will puff up and become very crispy. Rice noodles are a low-fat, gluten-free food.

A naturally low-fat carbohydrate, rice noodles can provide a filling base for a meal without the worry of lots of fat.

Vietnamese Rice Noodle-Smoked Chicken Soup