Vietnamese Pho (Low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6 • Ok to make ahead: Steps 1-4
If you love Vietnamese Pho you’ll really love this easy low FODMAP Pho. This soup is an amazing fusion of Asian spices and vegetables, rice noodles, and rich clear broth. I added a few “extra” veggies to this recipe because I always think there’s room for a few more plants! The wonderful flavors will delight your palate and your tummy. This soup is healthy, delicious, and easy to make so if you haven’t tried making your own Pho, this is the perfect time to do it.
Ingredients: Chicken
2 tablespoons garlic-infused extra-virgin olive oil
1 tablespoon toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts, cut into thirds
2 green onions, green part only, chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Ingredients: Soup
6 cups low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)
1/4 cup low sodium gluten-free soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons maple syrup
4 green onions (green part only) chopped
6 slices fresh ginger
1-3 star anise
1 jalapeño pepper, seeded and chopped (optional)
1 zucchini, cubed
1 summer squash, cubed
2 cups chopped kale, bok choy, baby spinach, or a combination
1/2 cup chopped fresh basil, plus more for serving
8 ounces rice noodles
Mung bean sprouts, fresh basil, chopped avocado, and lime wedges, for serving
Directions
(1) Prepare: Cut the chicken breasts in half or thirds, depending on how big they are, and chop the vegetables.
(2) Cook the chicken: In a Dutch oven or large heavy soup pot, add 2 tablespoons of garlic-infused olive oil and 1 tablespoon of toasted sesame oil and heat over medium-high heat. When the oil is hot, add the chopped green onion greens and the chicken, and sprinkle with salt and pepper. Sear the chicken on all sides, about 2-3 minutes per side until it starts to brown. Add 2 cups of chicken broth and bring it to a low boil. Turn the heat down and gently boil until the chicken is just cooked through (165 degrees F on an instant-read thermometer). Remove the chicken to a cutting board, thinly slice, or use two forks to shred it, and set aside.
(3) Prepare the soup: Add 4 more cups of chicken broth to the soup pot so you have about 6 cups of liquid total. Then add the gluten-free soy sauce, rice vinegar, toasted sesame oil, maple syrup, green onion greens, ginger, star anise, cinnamon stick, and jalapeno pepper (if using). Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Add the chopped zucchini and summer squash and simmer for 5 more minutes, or until ready to serve. Just before serving, stir in the chopped greens and 1/2 cup chopped basil. Taste, and add more soy sauce if needed for flavor, or add some hot water (if the broth tastes too salty).
(4) Cook the noodles: Meanwhile, cook the noodles according to package directions. Drain, rinse, and set aside.
(5) Plate and serve: To serve, divide the noodles between bowls. Add the shredded chicken, then ladle the hot broth over the top. Add bean sprouts, chopped basil, chopped avocado (an unusual addition to Pho but absolutely delicious!), and a generous squeeze of lime juice. If you spot the ginger slices, you can remove them along with the star anise before serving.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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