Modified Vietnamese Pho Soup

  • I had the original recipe from cooking light...and then modified it for me...and then modified it again to match my BFL program...thought I might share...

     

    Dry cook in a pan 3 star anise, 1/2 tsp fennel, 1 cinnamon stick, and 2 cloves for 2-3 minutes (lets off the aroma).  Add 5 cups of low sodium, 99% fat free chicken broth (or you can do half water and half chicken broth) 3 tsp fish sauce,  2 sliced thinly sliced scallions, and thinly slice a 3 in piece of ginger.  Bring the whole thing to a boil...then cover and simmer for 30 mins.

    While that boils, I boiled 3 chicken breasts in water and then shredded it and set aside.  I also boiled brown rice and set aside.

     

    After 30 mins, add the chicken and mushrooms to the broth mixture and cook for 10 or 15 mins.  Put portion of rice in bowl...and then portion chicken/mushroom/broth mixture on top.  Add lime, cilantro, bean sprouts, hoison sauce and sriracha sauce to taste...and enjoy!

     

  • Sounds yummy!

    Whether you think you can or you think you can't, you're right ~ Henry Ford

    Michelle Simpson ~2009 Body-for-LIFE Champion 46+ Catagory