Take a page from Vietnamese cooks for a vegetable-rich meal that is so delicious!
- 2 tsp grated fresh ginger root
- 1 clove or a pinch of ground cloves
- 1 teaspoon coriander seeds
- 3 1/2 cups low-sodium chicken broth
- 2 cups water
- 3 ounces dried rice noodles
- 1 cup cooked and diced chicken breast (skinless)
- 4 cups sliced fresh vegetables such as sliced carrots, sliced mushrooms, sliced broccoli and cauliflower, bok choy
- 1 tablespoon fresh cilantro
- 1 teaspoon fish sauce
- Fresh herbs: mint, basil
- Lime wedges
Place the ginger, clove, coriander, broth, and water in a pan and bring to a boil. Add the rice noodles, cook until noodles are done then remove noodles from the hot broth. Do not discard the broth.
Place the chicken, vegetables, noodles, and fresh herbs in four bowls.
When ready to serve, pour divide the hot liquid between the bowls. Allow to set for 2-3 minutes and then serve hot.
You can vary the ingredients to make your own creative pho dish.
Pho usually consists of fresh veggies, lean protein, herbs, and a hot broth. It is served like a soup and is always the entree of the meal.
Salad goes well with this dish.
Each 2.2 cup serving contains: 251 calories, 3 grams of fat, 1 grams of saturated fat, 0 g trans fat, 19 mg cholesterol, 323 mg sodium, 44 g carbohydrate, 3 g fiber, 3 g sugar, and 14 g protein.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.