A classic Vietnamese dish, this Chicken Pho recipe is full of fragrant aromas as well as savory and spicy flavors. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Remove and reserve stems from shiitake mushrooms. Thinly slice caps and chill until needed. Place shiitake stems, ginger, coriander seeds, and cloves on a double-thick, 8-inch square of 100% cotton cheesecloth. Bring up corners; tie closed with 100% cotton string.

  • In a 5- to 6-qt. slow cooker combine spice bag, chicken thighs, water, chicken stock, sliced onion, mushrooms, brown sugar, garlic, and salt. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove and discard spice bag.

  • Remove chicken from cooker. Remove meat from bones; discard bones. Coarsely shred chicken using two forks; cover and keep warm. Stir the reserved shiitake caps and noodles into broth mixture. Cover and cook 10 minutes more.

  • Ladle noodle mixture into shallow bowls. Add shredded chicken and desired toppers.


Tips: If using a sugar substitute we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1 Tbsp. equivalent. Nutrition Facts Per Serving with Substitute: same as below except 243 ca., 26 g carb. (5 g sugars)

To soak rice noodles, in a large bowl combine noodles and enough boiling water to cover. Let stand 3 to 7 minutes or until noodles are tender but still firm (al dente), stirring occasionally.

Nutrition Facts

246 calories; 4.2 g total fat; 1.1 g saturated fat; 85 mg cholesterol; 623 mg sodium. 603 mg potassium; 27.1 g carbohydrates; 2.5 g fiber; 7 g sugar; 24.1 g protein; 1773 IU vitamin a iu; 13 mg vitamin c; 27 mcg folate; 54 mg calcium; 2 mg iron; 43 mg magnesium;