Vegetable and Chicken Pho
Vegetable and Chicken Pho
When pho mania hit Seattle, I was late to theparty. I’m not sure what the holdup was, because pho has all of myprerequisites for the perfect comfort food. It’s warm, it has noodles, and thearoma just feels like coming home. After making up for lost time with countlesspho outings, I decided to try to create a slow cooker version with less meat,more veggies, and plenty of flavor. If you can’t find Kaffir lime leaves, justsubstitute a teaspoon of lime zest and a generous squeeze of lime juice. Whenserving the pho, choose a selection of suggested toppings from the list to passat the table.
Ingrediënten
- 1 8-ounce bone-in free-range organic chicken breast, skin removed
- 3 green onions chopped
- 5 cloves garlic
- 1 tablespoon chopped peeled fresh ginger
- 1 ounce dried porcini mushrooms
- 1 quart mushroom broth
- 1 quart water
- 2 tablespoons Coconut Aminos tamari or Bragg Liquid Aminos if avoiding soy
- 2 tablespoons agave nectar
- 2 tablespoons five-spice powder
- 2 teaspoons sea salt
- 4 ounces wide rice noodles
- 1 cup chopped bok choy
- 1 cup chopped broccoli florets
- 5 Kaffir lime leaves
FOR SERVING:
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup chopped fresh basil leaves
- 1 cup chopped fresh cilantro
Instructies
- Sriracha, hot peppers, or crushed red pepper flakes
- Place the chicken in a slow cooker.
- Add the green onions, garlic, ginger, porcinis, broth, water, aminos, agave, five-spice powder, and salt.
- Cover and cook on low for 8 hours.
- Remove the chicken and use a fork to shred the meat from the bone.
- Return the shredded chicken to the slow cooker.
- Add the noodles, bok choy, broccoli, and lime leaves.
- Add more water to cover as needed.
- Cover, increase the temperature to high, and cook for an additional 30 minutes.
- Discard the lime leaves.
- Ladle the soup into bowls and offer the desired selection of ingredients for serving on the side.
