A light yet incredibly flavorful take on the classic Vietnamese chicken noodle soup, perfectly adapted for a low-carb diet. This aromatic broth, tender chicken, and crisp vegetables create a comforting and healthy meal.
Low-Carb Vietnamese Chicken Pho
A light yet incredibly flavorful take on the classic Vietnamese chicken noodle soup, perfectly adapted for a low-carb diet. This aromatic broth, tender chicken, and crisp vegetables create a comforting and healthy meal.
Ingredients
- 8 cup low-sodium chicken broth
- 1 inch fresh ginger sliced and lightly smashed
- 1 medium yellow onion halved and lightly charred (optional)
- 2 tablespoon fish sauce
- 1 teaspoon erythritol or other low-carb sweetener (optional)
- 0.5 teaspoon salt
- 1 pound boneless skinless chicken breasts or thighs
- 4 cup zucchini noodles or shirataki noodles
- 2 cup fresh bean sprouts
- 0.5 cup fresh cilantro chopped
- 2 stalk green onions sliced
- 1 jalapeño sliced (optional)
Instructions
- In a large pot, combine chicken broth, ginger, onion, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a simmer over medium-high heat. Add the chicken breasts or thighs to the simmering broth. Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- Carefully remove the chicken from the pot and set aside to cool slightly. Continue to simmer the broth, uncovered, for another 15 minutes to allow the flavors to deepen. Shred the chicken once cool enough to handle and keep to one side.
- While the broth simmers, prepare your low-carb noodles. If using zucchini noodles, briefly blanch them in boiling water for 30 seconds, then drain. If using shirataki noodles, rinse thoroughly under cold water and pat dry, then briefly sauté in a dry pan to remove excess moisture.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. Return soup to the pot and bring to a boil. Stir in the fish sauce, low-carb sweetener (if using), and salt, tasting and adjusting seasonings as needed.
- To assemble, divide the cooked noodles among serving bowls. Top with shredded chicken, fresh bean sprouts, cilantro, and green onions. Ladle the hot Pho broth over the ingredients.
- Serve immediately with lime wedges and jalapeño slices on the side for garnish and extra flavor.
Notes
For an even richer broth, roast the onion and ginger until slightly charred before adding to the pot. Adjust the amount of fish sauce and sweetener (if using) to taste. This recipe also works well with beef or tofu for a different protein. Serve with extra fresh herbs like Thai basil or mint for an authentic touch. Add a pinch of red pepper flakes or sriracha for heat.
