Candida Diet Friendly Chicken Pho

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the broth

1 large yellow onion, halved through the root
3-inch piece fresh ginger, halved lengthwise
3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
8 cups low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
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2 cups water
3 whole star anise
4 whole cloves
1 cinnamon stick
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp fish sauce, plus more to taste
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp kosher salt, plus more to taste

For the noodles

8 oz dried flat rice noodles (banh pho, medium width)

For serving

2 cups bean sprouts
Ingredient note
Bean sprouts are low in starch, so they are usually fine on a candida diet even though beans are limited in the early stages. This recipe works out to about 1/2 cup of bean sprouts per serving, which is likely fine. If you prefer to always avoid bean sprouts, please tap it and change its rating to Red.
1 cup fresh thai basil leaves
4 green onions, thinly sliced
½ cup fresh cilantro leaves
1 lime, cut into wedges
2 fresh red or green chiles, thinly sliced (optional)
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Set your oven broiler to high (or use tongs to hold the onion halves and ginger directly over a gas burner flame). Place the onion halves and ginger cut-side up on a foil-lined baking sheet and broil 4–5 inches from the element for 8–10 minutes, turning once, until the cut surfaces are deeply charred and blackened in spots. Set aside.
2
Toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds in a dry small skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly. Remove from heat immediately.

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