Add the water, garlic, ginger and celery leaves to a saucepan as they are. Break apart the mushrooms and add them to the pan too along with the chicken soup stock granules. Bring the mixture to a boil.
Once boiled, put in the ground chicken and lightly break it apart. Once the ingredients are cooked though, pour in the fish sauce.
Rehydrate the rice paper in water. Push 1 sheet at a time into the water and when it sinks, add the next. Once all of the sheets are submerged, leave them in there for 1 minute.
Take the rice paper sheets out of the water and cut them up with a knife, I recommend slicing them quite thickly. Place the rice paper pho into a bowl and pour the soup over the top. If you have them, decorate with nuts to finish.
Story Behind this Recipe
I wondered if I could use rice paper to make anything other than fresh spring rolls. Rice paper seems to be made of similar ingredients to pho so I tried making some. It came out delicious and only took 10 minutes!
The rice paper is easier to eat if you slice it into thicker strips!! I'm using celery leaves instead of coriander to give this dish its aroma but if you don't have any, you can garnish it with green onion or shiso leaves before eating instead! You can make this pho with your kids and not have to make them wait for their dinner on days when you don't have any time.