I’m currently in an obsession mode with my Spiralizer. I have been making everything zoodles and I’m loving it!!!
I have to warn you, you’ll break a sweat after slurping on this hot aromatic zoodles soup!
There are no surprises when it comes to Pho, it’s quite a popular soup here in the states and it’s pretty standard at most restaurants. It is one of my favorite go-to “under the weather” soups. It does require a little effort for the chicken broth to simmer, but once done, you can just add some zoodles or noodles and any kind of veggies and call it a meal. I like the chicken version better than the beef because chicken cooks faster and requires less effort. The aromatic steamy of Pho broth and these tenderness shredded chicken pieces will definitely make you feel better on those cold winter days. Plus, it’s good for your sinus!
The aroma of the Pho broth is unmistaken and instantly entices an appetite. Its cravings will come spontaneously and you will always submit.
Every time I eat a bowl of Pho, I am reminded of my childhood where we rushed to the Pho stall on those rainy days to have our favorite Pho after school. In my town, we’d have Pho for breakfast, Pho for lunch and Pho for dinner. And we never get tired of it.
For this recipe, it’s best to use organic farm chicken, if possible. The farm chicken yields less fats and will give a tastier, flavorful broth for the soup. I also used zucchini noodles, or zoodles in substituting of regular Pho rice noodles. I prepare the zoodles first (1 zucchini per servings) and pan fry it for about a minute to get rid of excess water from the zucchini.
Did you know you can actually get a Pho spice bag (from Asian markets) so all you need to do is roast them and place in the chicken broth? You can make enough Pho broth and freeze them ahead of time. So when it’s 20 degrees outside and you don’t feel like cooking, breakfast or dinner is already prepared.
So, go and put on some music and get that chicken broth simmering!
- 1 organic farm chicken (2.5-3lbs)
- 1 whole onion
- 1 big chunk fresh ginger, slide half (unpeeled)
- 1 tablespoon of chicken powder
- 3 slices of ginger (for boiling the chicken)
- 3 star anise
- 2 cinnamons
- 1 tablespoon of coriander seeds
- ** I buy the Mixed spices for Pho which has all of these spices above
- 2 tablespoon fish sauce
- 2 tablespoon sugar
- 1 tablespoon salt
- Zoodles (or zucchini noodles) 1 medium zucchini per serving
- 1 bunch basil
- 1 bunch onion
- 1 small bunch cilantro
- 2 cups bean sprouts
- Hoisin Sauce & Sriracha hot sauce
- Lime wedges
- Wash and clean the chicken and remove excess fats and cut into 4
- In a large pot, fill enough water (about 14 cups) to boil the chicken and add 3 slides of ginger. When water starts to boil, add the chicken. Continue to cook under medium heat for about 15 minutes. Remove the chicken and set aside for shredding later
- Place the onions and ginger directly on the stove, slightly charred on both sides. Scrape off the black char and add to the stock pot
- In a small saucepan, grill the Pho spices (star anises, cinnamons, coriander seeds) for about 5 minutes. Place them in the spice bag and drop them in the stock pot.
- The chicken is probably cool off now, shred the chicken into bite site pieces. Don’t discard the bones, add back to the stock pot
- Now season the broth with fish sauce, sugar, salt, chicken powder and continue to simmer the pot for an additional 30 minutes to an hour if time permits.
- Place zoodles in a large bowl. Add chicken and soup stock. And garnish with basil, cilantro, onions and bean sprouts. Enjoy!!