Pho is a Vietnamese dish consisting of broth, noodles made from rice, a few herbs, and meat. What makes it so special is the broth, and the toppings.
The broth is traditionally made from by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices.
Pho toppings are traditionally green onions, white onions, Thai basil, Thai chili peppers, lime wedges, bean sprouts and cilantro.
Pacific Natural Foods has a great Organic Chicken Pho soup starter, which I couldn’t wait to try and make my own healthier soup! They also have a vegetarian and beef Pho soup starter.
Healthy Grocery Girl’s Homemade Pho
1 Container Pacific Natural Foods Pho Soup Starter
1 Medium Organic Chicken Breast, Chopped
1 Medium Carrot, Chopped
1/2 Head Broccoli, Chopped
1/2 Head Cauliflower, Chopped
1 Box Brown Rice Noodles
1 Medium Onion, Sliced and Sauteed
1 Tablespoon Crushed Ginger
1 Tablespoon Olive Oil
Sweet or Red Chili Sauce
Chop broccoli, cauliflower and carrots and add to a baking dish, drizzle with half a tablespoon of olive oil, then sprinkle with salt and pepper. Cook vegetables at 375 degrees for 20-25 minutes until tender, but not mush!
Meanwhile, in a separate baking dish, cook chicken breast at 375 for 25-30 minutes, or until it is no longer pink inside.
In a stove top pan, add half a tablespoon of olive oil & chopped onion, then cook on low-medium heat until onions are caramelized.
While the veggies and chicken are cooking, it’s time to chop your toppings! Slice lime into wedges, grab a handful of sprouts, a handful of cilantro leaves, sliced avocado, and some sweet chili sauce and add to a plate.
In a stove top stock pot on medium heat, pour in Pacific Natural Pho soup starter and add one box of brown rice noodles. I like Annie Chun’s Brown Rice Noodles. Then add cooked vegetables, sauteed onions, ginger, chopped chicken. Let ingredients simmer together for 5 minutes.
Serve soup in to big bowls, then top with toppings of desire!
Ta Da! You have Pho.