Eye-Opening Pho

One of Vietnam’s most famous dishes, pho is also its breakfast of choice. At its most basic, pho is a clear broth with rice noodles, herbs, and thin slices of meat. On a chilly morning, this Eye-Opening Pho is the perfect way to fuel up for the day.

Make it plant based!

For a vegan take on this pho recipe—perfect if you’re partaking in our 12 Months of Wellness Challenge —use vegetable stock; soy sauce or tamari instead of fish sauce; and sautéed shiitake mushrooms and tofu in place of the chicken.

Eye-Opening Pho

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Includes gluten- & dairy-free options, plus vegan option

Course

Main Dish

Servings

Serves 4

Print Recipe

Ingredients

• 1 inch piece of fresh ginger
• 4 green onions, divided
• 1 garlic clove
• 1 tsp coriander seeds
• 1 star anise
• 1 clove
• 2 inch piece of cinnamon stick
• 12 black peppercorns
• 7 cups no-salt-added or homemade chicken stock, gluten and dairy free if desired
• 12 oz skinless, boneless organic chicken breast
• 8 oz dried rice noodles, either pad Thai noodles of vermicelli noodles
• 1 tsp fish sauce gluten free if desired
• 1 tsp coconut sugar
• 1 medium carrot, julienned
• 1 cup bean sprouts
• fresh cilantro sprigs and fresh mint leaves for garnish
• 1 Fresno chili or jalapeno, cut into thin rounds
• 1 lime cut into 8 wedges

Ingredients 1 inch piece of fresh ginger 4 green onions, divided 1 garlic clove 1 tsp coriander seeds 1 star anise 1 clove 2 inch piece of cinnamon stick 12 black peppercorns 7 cups no-salt-added or homemade chicken stock, gluten and dairy free if desired 12 oz skinless, boneless organic chicken breast 8 oz dried rice noodles, either pad Thai noodles of vermicelli noodles 1 tsp fish sauce gluten free if desired 1 tsp coconut sugar 1 medium carrot, julienned 1 cup bean sprouts fresh cilantro sprigs and fresh mint leaves for garnish 1 Fresno chili or jalapeno, cut into thin rounds 1 lime cut into 8 wedges

Course Main Dish Servings Serves 4 Print Recipe

Instructions

1. Peel and slice ginger into 5 or 6 coins. Chop 3 green onions into segments, 2 inches each. Bruise ginger slices, green onion segments, and garlic clove by hitting them with flat side of a knife. Set aside.
2. In large saucepan over medium heat, place coriander seeds, star anise, clove, cinnamon stick, and peppercorns and toast until fragrant, 1 to 2 minutes. Add ginger, green onions, and garlic to spices and stir for 30 seconds to 1 minute, until aromatic. Pour in stock and bring mixture to a simmer. Add chicken, cover, reduce heat to medium-low, and allow broth to simmer slowly for 10 minutes. By now chicken should be cooked through and firm. Transfer chicken to plate and continue simmering broth, covered, for another 20 minutes.
3. Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
4. Cut or shred chicken into bite-sized pieces and set aside. Finely chop remaining green onion into thin rounds and set aside with chicken.
5. Strain simmered broth through fine-mesh sieve into clean saucepan and discard solids. Stir fish sauce and coconut sugar into broth before setting saucepan back on stove over high heat, bringing broth to a boil.
6. Divide noodles, chicken, and green onion among 4 serving bowls. Ladle hot broth into bowls before garnishing with carrot, bean sprouts, cilantro, mint, slices of chili, and squeeze of lime. Serve immediately.

Recipe Notes

Per serving: 347 calories; 25 g protein; 1 g total fat (0 g sat. fat); 55 g total carbohydrates (6 g sugars, 2 g fiber); 380 mg sodium