Vietnamese Chicken Pho

Meal Type: Dinner, Lunch, Soup
Diet Type: Dairy free, Egg free, Gluten free, Low FODMAP, Phase 2 Reduce and Repair
Cooking Time: 10 minutes

Prep: 5 mins

Cook: 10 mins

Yields: 4 servings

Did you know that you can make your own SIBO friendly Vietnamese chicken pho? Now there’s no need to go to a Vietnamese restaurant just to enjoy this classic dish. My SIBO friendly pho is easy to prepare and only needs a few fresh ingredients and you’re good to go. It’s a comforting meal that will leave you feeling full and satisfied.

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IMPERIAL

METRIC

Ingredients

6 cups chicken stock
6 oz cooked, shredded chicken
6 oz dried rice noodles
2 bok choy, quartered
1 bunch Chinese broccoli
1 long red chili
2 scallions (green part only if Low FODMAP)
Salt
Pepper

Method

Prepare your rice noodles. Place them in a large bowl and cover with warm water. Allow to soften, then drain and set aside.
Place the chicken stock and shredded chicken in a large pot and bring to a simmer. Quickly add the bok choy and Chinese broccoli into the stock to blanch them, then take the pot off the heat.

To Serve

Divide the noodles between 4 large soup bowls. Pour over the stock mixture, ensuring each bowl has equal amounts of chicken and vegetables. Garnish with chopped chili and scallions. Season with salt and pepper as required. Serve immediately.

Note

Bok choy and Chinese broccoli can be found in Asian supermarkets.

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