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Chicken Pho
Chicken Pho
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From: Diabetic Living Magazine
A classic Vietnamese dish, this Chicken Pho recipe is full of fragrant aromas as well as savory and spicy flavors.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces fresh shiitake mushrooms
- 1 (3 inch) piece fresh ginger, peeled and sliced
- 1 tablespoon coriander seeds
- 4 whole cloves
- 2 pounds bone-in chicken thighs, skin removed
- 4 cups water
- 1 (32 fluid ounce) container unsalted chicken stock
- 1 large onion, sliced
- 1 ounce dried porcini mushrooms, rinsed, drained, and broken
- 1 tablespoon packed brown sugar (see Tip)
- 5 cloves garlic, sliced
- 1 teaspoon salt
- 4 ounces dried rice noodles, soaked (see Tip)
- Julienned carrots, slivered red onion, thinly sliced fresh jalapeño chile peppers, fresh cilantro, Thai basil, mint leaves, sriracha sauce, and/or lime wedges (optional)
Preparation
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Prep
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Ready In
- 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 3½ 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® 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.
- Serving size: 1¾ cups
- Per serving: 246 calories; 4 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 24 g protein; 27 mcg folate; 85 mg cholesterol; 7 g sugars; 1,773 IU vitamin A; 13 mg vitamin C; 54 mg calcium; 2 mg iron; 623 mg sodium; 603 mg potassium
- Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 lean protein, 1½ vegetable, 1 starch
