Pho is a popular Vietnamese soup that is a blend of broth, noodles and typically either beef or chicken. Normally low in fat but rich in several nutrients, pho is a healthy option to choose when out on the town.
A restaurant serving of pho contains roughly 367 calories, 25 grams of protein and 6 grams of fat depending on the type of meat you order. The only downside to pho is its sodium content, but this can easily be adjusted when made at home.
Made with brown rice noodles for extra nutrients and low sodium, this chicken pho recipe is a high protein, low fat meal that is simple to cook and on the table in less than 30 minutes.
Simple Chicken Pho
- 8 ounces brown rice noodles
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into cubes
- 3 cloves garlic minced
- 1 tablespoons fresh ginger, grated
- 6 cups chicken stock, low sodium
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- salt and pepper to taste
- 2 cups bean sprouts
- 1 green onion, sliced
- ½ cup cilantro, chopped
- ½ cup mint, chopped
- 2 limes, halved
- Cook noodles in boiling water according to package directions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large pot. Add the diced chicken and season with salt and pepper. Cook until chicken is no longer pink, roughly 2 to 3 minutes each side. Remove chicken and set aside.
- Add remaining tablespoon of olive oil to the pan. Cook ginger and garlic 1 minute, stirring frequently. Pour in the stock, hoisin sauce and fish sauce. Bring to a boil then reduce to a simmer, cooking for 10 minutes.
- Add the cooked chicken back into the pot to warm and serve with desired garnishes.