Empty My Fridge
Healthy Chicken Pho / Sopa Vietnamita de Pollo
Ingredients
- Chicken broth6 cups
- Chicken breast · skinless
- Rice noodle4 oz
- Garlic · paste2 tbsp
- Onion · chopped⅔ cups
- Saltto taste
- Cinnamon stick1
- Cardamom4–5
- Clove4
- Fennel seed1 ½ tsp
- Lemongrass½ tbsp
- Star anise1
- String
- Jalapeño chili
- Basil
- Red onion
- Scallion
- Cilantro
- Bean sprout
- Bell pepper
- Lime
Instructions
- Put the seasonings in a cheesecloth square and tie it into a pouch.
- Spray a pot with coconut oil over medium-high heat. Add the sliced onion and garlic paste and cook until the onion is browned and translucent.
- Add the chicken broth and water and bring to a boil. Lower the heat to a simmer, add the spice pouch, cover and cook for at least 30 minutes. Season with sea salt to taste.
- Poach the chicken breast in boiling water for about 6 to 8 minutes, until fully cooked but not overcooked. Remove, let it cool slightly, then shred it.
- Cook the brown rice noodles in boiling water following the package directions, taking care not to overcook. Drain and set aside.
- Divide the noodles and shredded chicken among bowls, pour the hot broth over, and add the garnishes and lime.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionScallionBell pepperRed onionChicken breastLimeBean sprout
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