Monday, April 30, 2018

Vietnamese Chicken Pho with Zoodles

Course: Main Course
Cuisine: Asian | Southeast
Main Ingredient: Chicken

  • 1 whole onion cut into wedges
  • 2 inch ginger, fresh sliced
  • 4 clove garlic crushed
  • 2 whole cinnamon stick
  • 2 whole star anise
  • 8-10 whole clove
  • 1 tablespoon cardamom pod
  • 1 tablespoon coconut oil
  • 2-3 quart water
  • 6 drop stevia
  • 1 teaspoon salt
  • teaspoon turmeric
  • 1½ pound chicken thigh bone-in, skin-on
  • 1 tablespoon fish sauce
  • 4 whole zucchini spiralized
  • 1 cup thai basil, fresh
  • 5 ounce mung bean sprouts not soy
  • 1 whole lime cut into wedges
  • 1 bunch scallions chopped
  • 2 jalapeno sliced
  • ½ cup cilantro chopped

  1. Add the onion wedges, ginger, garlic, cinnamon, star anise, cloves, cardamom, and coconut oil to the bottom of an IP. Sauté for about 10 minutes, stirring to brown the onions on all sides.
  2. Add  stevia, salt, and turmeric. Then add the chicken thighs. Add enough water to fill the pot to ⅔ full, seal and set for 15 minutes on High.
  3. Quick release and strain the meat and veggies from the broth. Put the broth back in the IP. Add the fish sauce to the broth. Then remove the chicken pieces from the veggies, cut the meat in bite sized pieces from the bone and return to the broth. Discard the bones and veggies.
  4. Place zoodles and mung beans in bottom of each bowl, ladle the chicken and broth over them, and garnish with lime, scallions, jalapeños and cilantro.

Nutrition Estimate per Serving
  • Net Carbs: 11g
  • Calories: 330
  • Protein: 38g
  • Carbohydrate: 15g
  • Fat: 14g
  • Fiber: 4g

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