| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Asian |
Asian, Eat-lf mail, Low fat, Main dishes, Soups/stews |
4 |
servings |
INGREDIENTS
| 2 |
c |
Nonfat Beef Broth; Or Homemade |
| 2 |
sl |
Ginger; To 6 Slices, Crushed With Side Of Knife |
| 1 |
|
Cinnamon Stick |
| 4 |
|
Whole Star Anise |
| 10 |
|
Cloves Garlic |
| 2 |
tb |
Fish Sauce |
| 1 |
lb |
Dried Rice Noodles; Also Called Banh Pho |
| 1 |
lb |
Bok Choy |
| 1/2 |
lb |
Skinless Boneless Chicken Breast; Sliced Thin |
INSTRUCTIONS
Place 2 C of beef broth (homemade if possible and defatted), in a pan and
heat with2 - 6 slices of fresh ginger crushed with the side of your knife
(to your preference), a cinnamon stick, 4 whole star anise, and 10 whole
cloves garlic. Gently simmer for half an hour. Strain and add 2 Tbsp fish
sauce.
Steam bok choy.
While broth simmers, soak 1 lb of dried flat rice noodles (banh pho) in a
bowl of hot water for the same half hour, or until soft. Drain them.
Thinly slice the chicken breast or meat of your choice.
On a platter arrange piles of the other ingredients: a healthy stem of Thai
basil per person, 3 C of fresh mung bean sprouts, chopped chiles of your
choice, wedges of lime, a big handful of cilantro leaves, and sliced green
onions.
In large individual soup bowls, divide up the noodles and top with the
thinly sliced (raw) meat... if using chicken I would cook it first. Pour
the simmering broth directly over the meat and noodles, which will cook
them. Slice and add bok choy to bowl. Serve, passing the platter of
additions along with the fish and chile sauces to be added to the taste of
each diner.
Serves 4 or more
NOTES : I don't have the counts on the dried rice noodles but they can't be
that high in fat. Cal 154.3 Total Fat 3.6g Sat Fat 0.7g Carb 15.1g Fib 4.3g
Pro 22.2g Sod 367mg CFF 17.8%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 16,
1998, converted by MM_Buster v2.0l.
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