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Summary
Pho, pronounced FA, is a traditional Vietnamese dish with beef broth, beef, choi, bean sprouts and lots of optional toppings. This dish has very few of those things, to the point where it’s not really but pho but instead a fresh, vaguely Vietnamese soup that uses a large amount of fresh Spring or Summer vegetables. I adapted the recipe from several sources, but mostly from a light recipe in Shape magazine.
Don’t let the amount of ingredients fool you; this is a quick and easy soup once you get the chopping out of the way. Don’t have some of the veg? Substitute whatever you do have, or just omit. The soup will still satisfy.
Servings
4 generous servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 10 minutes
Ingredients
- 1 cup bean sprouts, if available
- 2 Tablespoons ginger, grated
- 6 ounces rice noodles
- 3 whole cloves
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 1 1/2 cups cups snow or snap peas, ends trimmed
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup chopped scallions
- 1 bell pepper, julienned
- 1 small head choi, stems and center ribs chopped, leaves sliced, divided
- 3 garlic scapes, thinly sliced, if available
- Sriracha sauce, found in the Asian food aisle, to taste, optional
- 1 cup shredded carrots
- 3/4 pound boneless, skinless chicken breasts, thinly sliced
- 2 Tablespoons fresh lime juice
- 2 Tablespoons chopped fresh herbs, basil or cilantro recommended
Instructions
Boil noodles in salted water for 3 minutes. Place snowpeas, carrots, bell pepper, choi leaves and sprouts in a colander; drain noodles over veggies. Set aside.
Bring water, broth and soy sauce to a boil; add chicken, ginger, choi stems and ribs, and cook until chicken is white throughout, about five minutes for thinly sliced chicken. Then stir in lime juice.
Divide noodle and veggie mixture between four bowls, and ladle broth/chicken mixture over the top. Garnish with green onions and herbs. Allow individuals to stir in desired amount of Sriracha sauce.
