Chicken Pho 
with Pea Shoots

    This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.
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    Find more Asian-inspired dishes here.

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 4 cups low-sodium 
chicken broth
    • 2 1/4-inch slices fresh ginger
    • 1 large shallot, thinly sliced
    • 3 cloves garlic, sliced
    • 4 tsp fish sauce
    • 2 green cardamom pods
    • 1 star anise pod
    • 1/2 stick cinnamon
    • 1/4 tsp ground turmeric 
(TRY: Simply Organic Ground Turmeric Root)
    • 20 oz boneless, skinless chicken breasts (about 
2 large)
    • 3 tbsp fresh lime juice
    • 1/4 tsp ground black pepper
    • 4 oz brown rice 
vermicelli noodles
    • 1 jalapeño chile pepper, seeded and thinly sliced
    • 3 cups pea shoots
    • 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint
    • 2 green onions, white 
and light green parts, 
thinly sliced

    Preparation

    1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
    2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.
    3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.
    4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

    Nutrition Information

    • Serving Size: 1/4 of recipe
    • Calories: 349
    • Carbohydrate Content: 33 g
    • Cholesterol Content: 104 mg
    • Fat Content: 6 g
    • Fiber Content: 5 g
    • Protein Content: 42 g
    • Saturated Fat Content: 1.5 g
    • Sodium Content: 544 mg
    • Sugar Content: 4 g
    • Polyunsaturated Fat Content: 1 g

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