Chicken Pho

Sep 18

Written By Judy Doherty, MPS, PCII

Chicken Herb Pho

Yield 4

Author Judy Doherty

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

This dish takes a page from the Vietnamese cooks for a vegetable-rich meal that is so delicious.

Ingredients

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: sliced carrots, sliced mushrooms, sliced broccoli and cauliflower, bok choy
1 tablespoon fresh cilantro
1 teaspoon fish sauce
fresh mint 1 bunch
fresh basil 1 bunch
fresh lime wedges

Instructions

Place the ginger, clove, coriander, broth, and water in a pan and bring to a boil. Add the rice noodles then remove from the hot broth. Do not discard the broth.
Place the chicken, vegetables, noodles, and fresh herbs in four bowls, arranging nicely.
When ready to serve, pour the hot broth/water liquid in the bowl. Allow to set for 2-3 minutes. Serve hot.
Chef's Tips: 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.

Nutrition Facts

Calories

274.43

Fat

3.43 g

Sat. Fat

0.8 g

Carbs

45.56 g

Fiber

8.06 g

Net carbs

37.52 g

Sugar

0.35 g

Protein

19.15 g

Sodium

354.78 mg

Cholesterol

24 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.