Vietnamese Pho

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Vietnamese Pho calories by ingredient

Number of Servings: 4

Ingredients

8 cups low-sodium chicken broth (two 32-ounce boxes)

2 tablespoons light brown sugar

2 tablespoons fish sauce

10 whole star anise (see Tip)

6 whole cloves

1 2-inch piece fresh ginger, peeled and thinly sliced

1 cinnamon stick

1 chicken breasts (about 1 1/2 pounds total), skin removed, trimmed

6 ounces wide rice noodles

4 cups chopped bok choy

2 cups mung bean sprouts

2 cups fresh basil leaves

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1 fresh Thai chile or serrano, thinly sliced

1 lime, cut into 6 wedges

Directions

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.