For Professionals

Chicken Pho

Prep time: 10 min
Cook time: 15 min

Pho is a popular Vietnamese noodle soup, characterized by rice noodles, broth, a variety of herbs, and meat. Traditional phos are long-simmered to create the perfect broth, but in this version, low-sodium chicken broth makes for a quick soup without fuss.

Served with a medley of basil, bean sprouts, jalapeño, scallions, and cilantro, the freshness of this soup really shines through.

Makes

4 servings

Serving size

1 serving

Ingredients

5 cups low‑sodium chicken broth or chicken stock (see tip)

1-inch piece ginger, cut lengthwise into 2 or 3 strips

1 cup cooked chicken breast, diced

Several fresh Thai basil sprigs

1 cup mung bean sprouts

1 lime, cut into wedges

1 jalapeño pepper, stemmed, seeded, and thinly sliced

1 (16-ounce) package dried rice vermicelli noodles, cooked according to package directions

4 tablespoons (¼ cup) scallions, sliced

4 tablespoons (¼ cup) cilantro leaves, chopped

Instructions

  1. In a medium stockpot over medium-high heat, add the broth and ginger, and bring to a simmer. Add the chicken and simmer for 5 minutes. Remove the ginger from the pot and discard.
  2. On a plate, arrange the Thai basil, bean sprouts, lime wedges, and jalapeño slices.
  3. Distribute the noodles among four bowls. Add 1¼ cups of broth to each bowl. Top with 1 tablespoon each of the scallions and cilantro. Serve immediately, alongside the plate of garnishes.

Cooking Tip

If you want to lower the sodium further, consider making your own ‘Simple Chicken Broth‘ for more control over the ingredients.

If you can’t find fresh Thai basil near you, you can substitute regular basil, available in the fresh herb section of your grocery store.

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

326

Fat

3 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

30 mg

Carbohydrates

56 g

Sugar

13 g

Fiber

3 g

Protein

19 g

Sodium

122 mg

Calcium

63 mg

Phosphorus

205 mg

Potassium

412 mg