Pho is a popular Vietnamese noodle soup, characterized by rice noodles, broth, a variety of herbs, and meat. Traditional phos are long-simmered to create the perfect broth, but in this version, low-sodium chicken broth makes for a quick soup without fuss. Served with a medley of basil, bean sprouts, jalapeño, scallions, and cilantro, the freshness of this soup really shines through.
5 cups Simple Chicken Broth or low-sodium store-bought chicken stock
1-inch piece ginger, cut lengthwise into 2 or 3 strips
1 cup cooked chicken breast, diced
Several fresh Thai basil sprigs
1 cup mung bean sprouts
1 lime, cut into wedges
1 jalapeño pepper, stemmed, seeded, and thinly sliced
1 (16-ounce) package dried rice vermicelli noodles, cooked according to package directions
4 tablespoons (¼ cup) sliced scallions
4 tablespoons (¼ cup) chopped cilantro leaves
1 In a medium stockpot over medium-high heat, add the broth and ginger, and bring to a simmer. Add the chicken and simmer for 5 minutes. Remove the ginger from the pot and discard.
2 On a plate, arrange the Thai basil, bean sprouts, lime wedges, and jalapeño slices.
3 Distribute the noodles among four bowls. Add 1¼ cups of broth to each bowl. Top with 1 tablespoon each of the scallions and cilantro. Serve immediately, alongside the plate of garnishes.
Substitution tip: If you can’t find fresh Thai basil near you, you can substitute regular basil, available in the fresh herb section of your grocery store.
Per Serving Calories: 325; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 30mg; Carbohydrates: 55g; Fiber: 2g; Protein: 21g; Phosphorus: 205mg; Potassium: 389mg; Sodium: 313mg