quick build your own pho
Another recipe great for leftover chicken, steak, pork or if you don't have leftover meat it also goes great with raw seafood like shrimp or tofu.
Servings: 2 servings
Calories: 871kcal
Ingredients
- 200 grams vermicelli rice
- 2 chicken breasts cooked - or steak, pork, raw shrimp or tofu
- 2 carrots thinly sliced or spiralized
- 2 bok choy heads leaves separated
- 8 oz mushrooms sliced
- 1 zucchini thinly sliced or spiralized
Sauce ingredients
- 1 tsp sesame oil
- 3 green onions roughly chopped
- 2 inch ginger grated
- 6 cups broth low sodium
- 1/4 tsp coriander powder
- 2-3 tsp fish sauce
- 1 tsp hoisin sauce optional
- 1 tsp soy sauce
- 1/8 tsp cinnamon
Optional garnish: bean sprouts, cilantro, thai basil, lime, sriracha
Instructions
- start a large pot of water to boil for the vermicelli noodles, cook according to package, strain and set aside or divide into serving dishes right away
- in a large pot or sauce pan, sauté onion and ginger for a few minutes
- add the broth and remaining spices/ sauce ingredients and allow to simmer
- thinly slice the carrot and mushrooms and separate the bok choy leaves and add to the pot as they become ready
- allow to simmer with all vegetables for 10 more minutes
- add to bowls with vermicelli and sliced protein of choice and add desired garnish
Nutrition
Calories: 871kcal | Carbohydrates: 127g | Protein: 70g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 4541mg | Potassium: 3903mg | Fiber: 15g | Sugar: 25g | Vitamin A: 49668IU | Vitamin C: 408mg | Calcium: 971mg | Iron: 10mg