Description
A savory and healthy twist on traditional pho, this No-Noodle Chicken Pho is packed with flavor and fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon tamari
- 1 teaspoon honey
- 1 pound chicken thighs, boneless and skinless
- 2 cups fresh bean sprouts
- 1 cup Thai basil leaves
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Sliced serrano peppers (optional)
- Salt and black pepper to taste
Instructions
- Warm the olive oil in a sizable pot over medium heat.
- Add the chopped onion and sauté for approximately 6 minutes until it softens and turns golden.
- Incorporate the minced garlic and ginger, cooking for another 2-3 minutes until aromatic.
- Introduce the chicken stock, oyster sauce, tamari, and honey into the pot and bring to a vigorous boil.
- Add the chicken thighs, then lower the heat to a gentle simmer and cook for about 25 minutes.
- Carefully take the chicken out of the pot and shred it with two forks, then return it to the broth.
- Adjust the seasoning with salt and black pepper to taste.
- Spoon the broth and chicken into bowls and garnish with fresh bean sprouts, Thai basil, cilantro, and optional serrano peppers.
- Serve with lime wedges on the side for an extra zesty kick.
Notes
- For an aromatic twist, consider adding a few cloves or a stick of cinnamon to the broth while it simmers. Remove them before serving.
- Feel free to swap the chicken for grilled shrimp or tempeh for a vegetarian alternative, adjusting the cooking time as necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 1g
- Sodium: varies
- Fat: 14g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: varies