Ingredients
-
4 ounces dry Chinese egg noodles
-
6 cups chicken stock
-
2 tablespoons fish sauce
-
4 cloves garlic, minced
-
2 teaspoons minced fresh ginger root
-
1 tablespoon minced lemon grass
-
5 green onions, chopped
-
2 cups cubed cooked chicken
-
1 cup bean sprouts
-
1 cup chopped bok choy
Directions
-
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
-
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
-
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Nutrition Facts (per serving)
| 521 | Calories |
| 14g | Fat |
| 54g | Carbs |
| 50g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 521 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 18% |
| Cholesterol 107mg | 36% |
| Sodium 3270mg | 142% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 10g | 35% |
| Total Sugars 5g | |
| Protein 50g | 100% |
| Vitamin C 30mg | 33% |
| Calcium 150mg | 12% |
| Iron 5mg | 29% |
| Potassium 607mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
