Chicken Pho

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Well wow! I just cooked my first legit ~asian~ dish last night and not only was it pho’nomenal but I have enough broth to eat for days or when I am not pho’eeling so well in the distant future via a hangover[to pho’reeze]. Everyone likes their pho different. SO if you want to be a rabbit you can forget the chicken and substitute the chicken broth for vegetable to make this vegetarian. Or switch the chicken for an eye of round roast and beef it up with beef or bone broth instead of chicken. All are great ideas and will no doubt taste great since this meal is packing tons of healthy flavor. If you try this out and have any suggestions let me know!

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Have Pho’un!

Broth
4 boxes of organic chicken broth
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 white onion sliced (I used a mini mandolin)
3 TBSP fresh grated Ginger – about two inches
3 TBSP garlic minced – about 4 large cloves
1 TBSP dried Basil
2 T Garlic Powder
1 T Onion Powder
Salt to taste (if necessary)

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Toppings
For the soup – This is kindof whatever you think you would like or what you typically enjoy your pho…you’re an adult, choose stuff you enjoy!
4 Spiralized Zucchinis “zoodles”
2 Chicken Breasts
All Natural Chinese Style Five Spice – you can find this in your Asian food section
Sliced Jalapeno (2 whole jalepenos were more than enough)
Purple Cabbage
Thai Basil
Bean Sprouts
Sliced White Onions
Cilantro
Limes
Nori Seaweed (I used the sushi nori that comes in large sheets with no added flavor to keep my meal clean)

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Directions
1. Preheat oven to 450. Place the chicken breast in a pan and GENEROUSLY sprinkle the five spice all over the breast. Cook for 20 minutes or until internal temperature reads 165 on your meat thermometer. My chicken breasts were large with rib meat so I had to add an extra 15 minutes to get them to a well done temperature.
2. While oven is preheating/chicken cooking, in a large pot add your chicken broth and bring to a steady boil. Stir in all the broth ingredients listed above and bring to a boil again then lower to a simmer.
3. Spiralize your zoodles and place in your bowl, cut the cabbage and display all your ingredients on a plate for the pho.
4. Once the chicken is cooked, take all the juice from the pan and add to the broth. Separately carve the breasts into slices. I ended up shredding the chicken in my soup since it was so tender.
5. Once the chicken is carved your broth should be ready. There isn’t a time limit or minimum to simmer it, but taste it before you pour it to make sure you like it.
6. Add your toppings to the bowl of zoodles, then use a ladle to add the broth to your dish & Enjoy!
7. For storing, I keep the broth and toppings leftover separating so everythin lasts a bit longer.

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