If I could have just one meal for the rest of my life, I think it would have to involve zucchini pasta and I’m pretty sure it would be this pho.
Are you familiar with pho? Pho is a really popular dish here in Seattle and in every part of the city you can find a neighborhood pho joint. Pho (pronounced “fa” not “fo”) is a Vietnamese noodle soup usually made with rice noodles and a flavorful broth. Pho is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch.
I love pho, especially in winter, because it’s so hearty and warming. However, as I’ve worked to remove grains from my diet, rice noodles aren’t really an option anymore. Good thing we can substitute zucchini noodles! (Psst: If you’re new to spiralizing zucchini and making zucchini noodles, be sure to check out my tutorial here on how to spiralize zucchini.)
Pho works well for a variety of diets because it can be made gluten-free/grain-free with zucchini noodles and you can use your choice of broth and protein to make it vegan/plant-based/vegetarian or meaty. (Psst: if you’re plant based, check out my recipe for tofu pho.)
I love making chicken pho using chicken stock and shredded leftover chicken. This makes an easy weeknight meal and I love making double or triple batches and freezing the extras so I always have my freezer stocked with options!
P.S. If you’re new to being grain-free/gluten-free or you’ve been grain-free for awhile and are looking for new recipe inspiration, be sure to check out The Inspired by Zucchini Cookbook!
EASY PALEO PHO
PREP TIME
COOK TIME
TOTAL TIME
Author: Sonnet
Recipe type: Soup
Serves: 2
INGREDIENTS
- 1 cinnamon stick
- 1 star anise
- 2 large garlic cloves, sliced
- 2-inch piece of fresh ginger, peeled and roughly chopped
- ¼ medium yellow onion, peeled and thinly sliced
- 4 cups chicken or vegetable stock
- 1 tablespoon coconut aminos
- 2 cups cooked and shredded chicken (or a protein source of your choice)
- 1.5 pounds zucchini, spiralized into noodles
- 1 lime, cut into wedges
- 2 large sprigs of Thai basil
- 1 cup fresh mung bean sprouts
- 1 jalapeño, sliced (optional)
- sprinkle of red chile pepper flakes (optional)
INSTRUCTIONS
- In a large pot over medium heat, dry roast cinnamon stick, star anise, garlic and ginger for one minute.
- Add the onions, stock, and coconut aminos. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
- Remove cinnamon stick and star anise. Add the chicken (or protein source of your choice) and zucchini noodles. Simmer for 3 - 5 minutes, or until noodles are tender, but not mushy.
- Serve hot with lime wedges, basil, bean sprouts, jalapeno, and red chile pepper flakes if desired.
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