Pho Bowl Recipe

Pho Bowl Recipe

Ingredients

Makes 5 :Servings

Prep: 5 minutes

Cooking Time: 6 HOURS

Serving size 1/5 of recipe

Calories 395 Protein 32 g Carbohydrates 47 g Fat 8 g Fiber 1 g Sugar 9 g Sodium 451 mg

• 1 cinnamon stick (or more or less to taste)
• 5 whole cloves
• 1 tablespoon fennel seeds
• 5 green cardamom pods or 1/4 teaspoon dried cardamom (optional)
• 8 cups no-salt-added chicken stock
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon coconut sugar
• 1 tablespoon fish sauce
• 6 ounces brown rice vermicelli noodles (see note)
• garnish: lime juice, fresh basil leaves, fresh mint leaves, 2 cups bean sprouts, fresh chopped jalapeno, sriracha or red pepper sauce

Method

1. Bundle together cinnamon sticks, whole cloves, fennel seeds, and cardamom (if using) in a cheesecloth tied with string, creating a bouquet garni
2. Add 2 cups water, bouquet garni, chicken stock, chicken breasts, coconut sugar, and fish sauce to a slow cooker or Instant Pot
3. Cook on low for 6 to 8 hours or on high for 4 to 6 hours
4. When there are about 45 minutes to 1 hour left in the cooking cycle, remove the chicken breasts from the pot and place them on a plate
5. Pull the chicken apart using two forks
6. Remove the bouquet garni from the slow cooker
7. Add the chicken back to the broth, add the noodles, and finish cooking :For the remaining time
8. For newbies, try a little bit of each of the suggested garnishes so you can decide what you like

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