Chicken Pho

Written By Judy Doherty, MPS, PCII
Chicken Herb Pho

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

  1. 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.
  2. Place the chicken, vegetables, noodles, and fresh herbs in four bowls, arranging nicely.
  3. When ready to serve, pour the hot broth/water liquid in the bowl. Allow to set for 2-3 minutes. Serve hot.
  4. 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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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