Vietnamese Chicken Soup (Phở)

This soup is based on a recipe from Melissa Clark’s “Dinner in an Instant” book. I’ve created a low-carb version.

Vietnamese Chicken Soup (Phở)
4 servings // 340 calories, 6 net carbs

2 packages (12 ounces total) shirataki fettuccine-style noodles
8 cups organic chicken bone broth
4 skinless, pastured-raised boneless chicken thighs (about 1 pound)
2 4×4-inch pieces dried kombu seaweed (optional, but adds great umami)
1 4-inch-long piece fresh ginger, peeled, sliced into 4 coins, and smashed with the side of a knife 6 star anise pods
1 4-inch cinnamon stick
4 whole cloves
1 teaspoon fennel seeds
2 tablespoons Asian fish sauce, plus more to taste
2 teaspoons Swerve brown sugar-style sweetener
1/2 cup white onion, thinly-sliced
Garnishes
2 scallions (white and green parts), thinly sliced
2 jalapeño peppers, seeded and thinly sliced (have no fear, seeded jalapeños are very mild)
1-1/2 cups fresh cilantro leaves, coarsely chopped
1-1/2 cups Thai basil leaves, coarsely chopped
1-1/2 cups bean sprouts
2 limes, cut in wedges
Sriracha hot sauce

Prepare the noodles—shirataki Japanese noodles are sold wet, in plastic bags. They smell somewhat “fishy” when opened. To eliminate this, pour into a sieve, rinse well, drain, microwave on high for two minutes. Repeat.

In the pressure cooker, combine the stock, chicken, kombu, ginger, star anise, cinnamon stick, cloves, and 1 cup of water. Cover, and cook on high pressure for 8 minutes—making sure the steam release knob is in the “sealing” position. . Allow the pressure to release naturally for 10 minutes; then release the remaining pressure manually, using a wooden spoon for safety.

Using tongs, transfer the chicken to a plate. Remove the solids from the stock with a slotted spoon or a small sieve. Stir fish sauce, sliced onions, and sweetener into the stock. Using sauté setting, bring the broth up to a boil and cook for 1—2 minutes.

Meanwhile, shred the chicken. Return the shredded chicken to the pot. Taste, and season the soup with more fish sauce, 1/2 a teaspoon at a time. Heap the noodles into shallow bowls and divide the soup among individual bowls. Garnish lavishly with the scallions, jalapeños, cilantro, basil, and bean sprouts. Serve with lime wedges and hot sauce for those that want a bit of heat.


Note: the photo didn’t have noodles, bean sprouts, or basil… 🙁