Vietnamese Pho Soup
10 c. chicken broth
1 yellow onion, thickly sliced
1 1/2 peices peeled fresh ginger
3 large garlic cloves, halved
1 1/2 tsp whole cloves
12 oz. shrimp, peeled, cleaned
2 raw chicken breasts, cubed
2 tbs. nam pla (fish sauce)
Garnishes: (choose one or all)
8 oz. pack of bean sprouts
4 springs fresh mint leaves, seperated
1/2 bunch cilantro, leaves seperated
fresh lime cut in quarters
bunch of green onions, sliced
Combine chicken broth, sliced yellow onion, sliced ginger, fish sauce, whole cloves, cubed chicken and garlic cloves in a heavy soup pot and simmer for 30 minutes. In the last five minutes add the shrimp and sliced green onions and cook for an additional 5 minutes. Strain the broth into a separate tureen or serving pot, and add back the cooked chicken and shrimp; discard the rest. Place the garnishes in separate bowls so diners can create their own soups.
Serves 8
4 grams of carbs per serving
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