Quick Chicken Pho
Recently, we went to a restaurant and we ordered two of these Chicken Pho soups. Well, it was outrageously priced. It was good but dang it was expensive. So I thought, what the heck lets make it ourselves. This is what I came up with.
Ingredients
- ¾ inch section of peeled ginger
- 4 medium bok choy
- 1 small bunch cilantro sprigs
- 1-1/2 tsp of coriander seeds
- 1 onion sliced thin
- 1 tbsp of olive oil
- 1 whole clove
- 4 cups of low-sodium chicken broth or bone broth (I used chicken bone broth)
- 2 cups of water
- 1 lb of chicken breasts
- ½ tsp of sea salt
- 150 g or 5 ounces of flat rice noodles
- 3 tsp of fish sauce
- ½ tsp raw sugar
- Pepper to taste (I used white pepper)
Directions
- Prepare the rice noodles as indicated on the package, drain and rince under cold water to stop the cooking.
- Slice chicken into thin strips.
- In a large dutch oven or pot, heat oil.
- Add in onion, clove, coriander seeds, cilantro sprig stems and heat thoroughly.
- Add broth and water.
- Add chicken and bok choy to the broth and heat for about 15 minutes.
- Add fish sauce, pepper, salt and sugar.
- Rince rice noodles under warm water and divide into four bowls.
- Pour soup over the noodles and add the chopped cilantro.
Nutrition Per Serving, 1.55 cup
- Calories 357
- Fat 16 g
- Sugar 4 g
- Carbohydrates 31 g
- Protein 32 g
- Fibre 3 g
This recipe is very versatile. There are so many options you can do. If you want it spicy, you can add chili peppers or jalapenos. As you see, I added bean sprouts because that is how they served it at the restaurant. Low calorie and good fibre. I used bok choy but you can use any vegetable you like. Such as, carrots, broccoli, string beans. You want higher protein, you can use edamame beans. You can even alter this to become a beef soup using beef bone broth and of course beef. This recipe holds so many possibilities all it needs is for you to have fun and make it your own.
It all started with a bite 