Recipe Image

Chicken Pho

  • 25 m
  • 7 h 35 m
Diabetic Living Magazine
“A classic Vietnamese dish, this Chicken Pho recipe is full of fragrant aromas as well as savory and spicy flavors.”

Ingredients

    • 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)

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
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