vietnamese chicken pho

Pho is a Vietnamese soup that typically consists of broth, rice noodles, herbs, and meat. Our version features a delicious ginger-infused broth over zucchini noodles, giving this pho more nutrient bang for your buck. It’s perfect if you’re craving Asian food but want to skip take-out—and the bloat!

Yield 2 servings
Prep Time 15 minutes
Cook Time 25 minutes
CLEANSE

2 tbsp olive oil

¼ cup peeled and minced fresh ginger

4 pods star anise

1 tsp ground coriander

½ tsp red pepper flakes

4 cups Chicken Bone Broth or low-sodium chicken stock (Pacific brand recommended)

2 large skinless, boneless chicken breasts

¼ cup fish sauce (Red Boat brand recommended)

2 tsp honey

Himalayan pink salt and freshly ground black pepper, to taste

2 medium zucchini, spiralized

To serve

2 cups shredded carrots

2 tbsp chopped fresh Thai basil

Handful of fresh mint leaves

½ cup sliced scallions

½ cup fresh bean sprouts

½ jalapeño, thinly sliced (optional)

1 lime, cut into wedges

1   Set a multicooker (such as an Instant Pot) to Saute (normal) and add the oil to the pot. When hot, add the ginger and cook, without stirring, for about 4 minutes or until slightly charred. Add the star anise, coriander, and red pepper flakes. Cook for 1 minute more or until fragrant.

2   Add the chicken broth to the pot along with the chicken, fish sauce, and honey. Secure the lid. Cancel sauté mode, and select Pressure (high) for 15 minutes. When done, turn off the multicooker and allow the pressure to naturally release for 10 minutes. After 10 minutes, turn the valve to quick release any remaining pressure.

3   Remove the chicken from the pot. Strain the broth and season with salt and pepper to taste. Skim some of the fat from the broth.

4   When the chicken is cool enough to handle, shred it and divide between two large soup bowls. Add zucchini noodles and broth to each bowl, and top with carrots, basil, mint, scallions, bean sprouts, jalapeño, if using, and lime wedges.

vietnamese chicken pho