Vietnamese Pho
- Number of Servings: 4
Ingredients
8 cups low-sodium chicken broth (two 32-ounce boxes)2 tablespoons light brown sugar2 tablespoons fish sauce10 whole star anise (see Tip)6 whole cloves1 2-inch piece fresh ginger, peeled and thinly sliced1 cinnamon stick1 chicken breasts (about 1 1/2 pounds total), skin removed, trimmed6 ounces wide rice noodles4 cups chopped bok choy2 cups mung bean sprouts2 cups fresh basil leaves1 cup fresh mint leaves1 cup fresh cilantro leaves1 fresh Thai chile or serrano, thinly sliced1 lime, cut into 6 wedges
Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 210.7
- Total Fat: 3.9 g
- Cholesterol: 71.5 mg
- Sodium: 2,008.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.1 g
- Protein: 25.7 g
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