Chicken Pho
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
Serving size
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
- 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.
- On a plate, arrange the Thai basil, bean sprouts, lime wedges, and jalapeño slices.
- 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.
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