Plant-Based

Daikon Chicken Pho

This quick version of Vietnamese pho has you add the standard garnishes, such as scallions and sprouts, right to the pot, so all you have to do is ladle it into bowls and serve. Spicy daikon radishes stand in for rice noodles.

Feeling “inspiralized?” Learn more about veggie noodles from the founder of the Inspiralized blog, Ali Maffucci.

Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 2 small daikon radishes, peeled
  • 1 tbsp olive oil
  • 1/2 small red onion, thinly sliced
  • 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
  • 12 cups low-sodium chicken broth
  • 2 large scallions, thinly sliced
  • 1/2 cup fresh bean sprouts, rinsed and drained
  • 1 tsp fish sauce
  • Pinch each sea salt, ground black pepper and ground cayenne pepper
  • Juice of 1 lime
  • 2 tbsp finely chopped fresh cilantro leaves

Preparation

  1. Slice ends off radishes. Working one at a time, secure radishes in a spiral slicer and turn the crank to create noodles.
  2. In a large pot on medium, heat oil. Add onion and sauté for 2 minutes. Add chicken and broth and bring to a boil; reduce to a simmer until chicken is cooked through, about 7 to 10 minutes.
  3. Stir in scallions, sprouts, fish sauce, salt, black pepper, cayenne and daikon noodles. Divide among bowls. Drizzle with lime juice; garnish with cilantro.

Nutrition Information

  • Serving Size 3 cups
  • Calories 394
  • Carbohydrate Content 18.5 g
  • Cholesterol Content 124 mg
  • Fat Content 12.5 g
  • Fiber Content 3 g
  • Protein Content 54.5 g
  • Saturated Fat Content 3 g
  • Sodium Content 457 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g