ZUCCHINI NOODLE PHO

Jun 10

The original Vietnamese noodle soup was created by combining rice noodles (Chinese influence) and beef (the influence of French colonialism) in a hearty soup spiced with cinnamon, ginger, pepper flakes, and star anise. This flavorful, delicious version is made with zucchini noodles to make it SCD legal and I also substituted the beef with chicken for a change.

SERVES 4

INGREDIENTS
2 tbsp olive oil
3 bone-in, skin-on chicken breasts
1 medium onion, minced
2 cloves garlic, minced
4 cups vegetable broth
3 cups water
2 tsp sea salt
1” piece ginger
1 star anise
1 cinnamon stick
1 pinch pepper flakes
8 oz shiitake mushrooms
2 small zucchini
2 spring onions (optional)

Tool: Spiralizer

INSTRUCTIONS
Mince the onions and garlic and set aside.
Rinse the mushrooms, stem and cut into slices.
Peel ginger and cut into disks.
Using a spiralizer, cut zucchini into fine strings.

Heat the olive oil in a large pot on high heat. Add onions and garlic to the pot and fry until onions turn translucent. Add mushrooms and continue frying until they turn soft.

Add broth, water, salt, ginger, star anise, cinnamon, and pepper flakes and bring to a boil.
Add chicken breasts and simmer for 30 minutes. Using tongs, remove chicken from the soup and let cool down a little. Discard the bones and skin, tear the breast meat into bite size pieces and return to the soup.

Place the zucchini noodles into soup bowls add hot soup so that the zucchini are well covered with broth. Let zucchini soften for about 3 minutes. Garnish with pepper flakes and sliced spring onions.

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