Name: Vietnamese Chicken Pho Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz raw chicken breast; 1.5 oz dry rice sticks; 3 cup low-sodium chicken broth; 1 inch fresh ginger; 0.5 medium yellow onion; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 0.25 cup fresh cilantro; 0.25 cup fresh Thai basil; 0.5 medium lime; 1 tsp sriracha; 0.5 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

486 calories

Protein: 50g; 41% of calories
Carbs: 58g; 47% of calories
Fat: 6g; 12% of calories

Instructions

Prep 10 min · Cook 20 min

Slice the yellow onion and ginger into thick pieces; char them in a dry skillet over medium-high heat for 5 minutes until fragrant and blackened in spots.
In a medium pot, combine the chicken broth, charred onion, ginger, star anise, and cinnamon stick.
Bring the broth to a boil, then reduce heat and simmer for 15 minutes to infuse the aromatics.
Add the raw chicken breast to the simmering broth and poach for 10-12 minutes until fully cooked through.
While the chicken poaches, place the dry rice sticks in a bowl of hot water and soak for 8 minutes until softened, then drain.
Remove the chicken from the broth and slice into thin strips; season with sea salt and black pepper.
Strain the broth through a fine-mesh sieve to remove the solids, then stir in the fish sauce.
Place the noodles in a large bowl, top with the sliced chicken, and pour the hot broth over them.
Garnish with raw bean sprouts, fresh cilantro, Thai basil, a squeeze of lime, and sriracha.

Nutrition

Ingredients

Instructions

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