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Pho Bowl
Pho Bowl
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
- Bundle together cinnamon sticks, whole cloves, fennel seeds, and cardamom (if using) in a cheesecloth tied with string, creating a bouquet garni
- Add 2 cups water, bouquet garni, chicken stock, chicken breasts, coconut sugar, and fish sauce to a slow cooker or Instant Pot
- Cook on low for 6 to 8 hours or on high for 4 to 6 hours
- 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
- Pull the chicken apart using two forks
- Remove the bouquet garni from the slow cooker
- Add the chicken back to the broth, add the noodles, and finish cooking :For the remaining time
- For newbies, try a little bit of each of the suggested garnishes so you can decide what you like
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