A fantastic soup that will take you on an Asian excursion. This extremely easy recipe produces gastronomic delights you can only imagine. If you have ever had Phở this will bring back memories and probably replace them. It is IBD friendly and can be modified for beef if you are clever, which you must be if you are still reading this!!! LowFODMAP

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Verde Phở Ga Gluten-free

Phở or pho is a Vietnamese soup consisting of broth, rice noodles called bánh phở, herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). This recipe is made with chicken and adapted to my IBD diet. Nonetheless it is belly busting delicious!!!

Prep Time45

Active Time45

Creating broth is extra time1

Total Time1 15

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Vietnamese

Keyword: pho

Yield: servings

Calories: 592kcal

Author: Chef Verde

Materials

8 oz Banh Pho Rice noodles
5 cups chicken broth gluten-free
1 cup spring onion finely sliced IBD warning use only green part
1 pinch kosher salt
1 dash ground pepper - optional
1 cup cilantro leaves for garnish
1 cup basil leaves for garnish
2 ea jalapeno peppers optional not for IBD diet
1 ea lime cut into wedges
½ lbs chicken breast skinless boiled or air fried, shredded

Instructions

Slice the onions into little discs and reserve 1/2 for garnish.
Soak the noodles in very warm water until softened, about 10 minutes.
Bring broth to boiling in large pot and add half of the sliced onions and season to taste with more salt and pepper if needed.
Once the noodles are softened, drain them, put into a strainer set in a large bowl and fill the bowl with boiling water.
Let sit for 2-5 minutes, drain and divide the noodles among 2 large Phở bowls.
Strain (for my IBD to remove onions, if they cause a problem) and add the hot broth to the bowls of noodles.
Serve immediately with all the garnishments on the side.

Notes

Create your own chicken broth and chicken for shredding.

Place 1/2 lbs of chicken breasts in a large pot and cover with water Be sure to cover all of the chicken. Add desired spices (I usually add 2 tsp minced garlic 1/2 tsp poultry seasoning for 2 chicken breasts and just sprinkle sea salt and pepper) and vegetables (of your choice).

Bring to a boil over medium-high heat.

Once boiling, reduce heat to low and cover.

Allow chicken to cook until heated through (this usually takes 20 minutes for a 1/2 lb of breasts).

Always check the temperature with a meat thermometer to be at least 180 F.

Shred chicken and enjoy!

Inspired by my family and adapted from Carol Cinski

Nutrition