Vietnamese Chicken Pho
Allow about 40 minutes for this Vietnamese soup, which makes 4 servings. The main ingredients are chicken breast, rice noodles and chicken broth. The cooking is mostly simmering. It is dairy-free. It is on the lighter side, at about 330 calories and 28 g of protein per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 330 kcal
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Ingredients
For 4 servings
- 500 gchicken breast
- 200 grice noodles
- 1½ lchicken broth
- 50 gfresh ginger
- 3star anise
- 150 gbean sprouts
- 1 handfulfresh basil
- 2limes
- 2 tbspfish sauce
Instructions
- Slice the ginger into thick rounds and char them in a dry pan for 2-3 minutes on each side until fragrant and slightly blackened.
- In a large pot, bring the chicken broth to a boil with the charred ginger, star anise, and fish sauce. Reduce heat and simmer for 15 minutes to develop flavor.
- Add the chicken breasts to the simmering broth. Poach for 15 minutes until cooked through. Remove, let cool slightly, and shred with two forks. Strain the broth.
- Cook the rice noodles according to package directions. Drain and divide among serving bowls.
- Top the noodles with shredded chicken, pour the hot broth over. Garnish with bean sprouts, fresh basil, and lime wedges.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 28 g
- Fat
- 6 g
- Carbs
- 40 g
Approximate values for one serving.
About this recipe
- Cuisine: Vietnamese
- Dish type: Soup
- Diet: dairy-free
- In cookbook: Healthy & Light
