Pho’Avo Chicken Bowl

Entree For Chefs

Pho’Avo Chicken Bowl


  • 5 c Soy ginger broth
  • 2 c Flat rice noodles, cooked
  • 1 c Roasted chicken, pulled
  • 1/2 c Napa cabbage, shredded
  • 1/2 c Orange carrot, shredded
  • 16 ea Jalapeño slices, fresh
  • 1 c Bean sprouts, fresh
  • 3 c Avocados From Mexico, diced small
  • 2 ea Eggs, hard-boiled, halved
  • 4 ea Fresh basil sprig
  • 4 ea Fresh mint sprig
  • 4 ea Fresh lime slices, half-moon shape
  • 2 tsp Chili crisp, prepared
  • 1 tsp Green onion, sliced thin
  • 2 tsp Sesame seeds, black and white


  1. Portion 1¼ cups prepared broth into each of 4 serving bowls.
  2. Place ½ cup cooked rice noodles in broth, in center of bowl.
  3. Starting at 9 o’clock position, arrange ¼ cup chicken, 2 tablespoons cabbage, 2 tablespoons carrot, 4 jalapeño slices, ¼ cup bean sprouts and ¾ cup diced avocado in each bowl.
  4. Place 1 half of hard-boiled egg on top of carrots, next to jalapeño.
  5. Place 1 each basil and mint sprigs in broth at 9 o’clock position between chicken and avocado.
  6. Place lime slice in each bowl at 1 o’clock position.
  7. Place ½ teaspoon chili crisp at 6 o’clock position.
  8. Garnish each bowl with ¼ teaspoon green onion and ½ teaspoon sesame seeds. Serve hot, immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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