Happy New Year!! I have had an amazing two weeks off school and worked very little but I can say that I am not rested at all. My fault entirely for having way too much fun over the break. Can you ever have too much fun though? Now that I am back to workouts and my "normal" life it's time to get back on eating clean. My body is definitely in need of good clean food. I have been fighting a cold so time to increase ginger and garlic in my meals to help combat the bugs.
I have been craving Pho lately, especially before Christmas when I was freezing to death in the hockey arena watching Aidan's games and practices. It's super easy to make my version and I heap it with vegetables and cilantro for added nutrients. I feel like I can never be too sure that when I order it at my Pho go to in Calgary, ask to make sure there is no MSG, that I am really getting a legit no MSG soup.
I came up with this very quick recipe and it's pretty darn good if I do say so. I did use 100% buckwheat noodles but if your not feeling the buckwheat, zucchini noodles are also amazing or traditional rice noodles. You do need to have low expectations here, this is not like the Pho you would find in a fantastic Vietnamese restaurant, however a quick chicken soup with Pho qualities.
Chicken and Vegetable Pho
makes enough for 2 large bowls
- 1 liter chicken stock
- 1 inch piece of ginger, grated
- 3 cloves garlic, finely minced
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 2 star anise pods
- 1/2 cinnamon stick
- 4 cloves
- 1/2 small onion sliced thinly
- chicken, sliced or shredded
- 1/2 pkg buckwheat noodles (prepared according to package directions)
- handful of broccoli
- handful of cauliflower
- 2 carrots, thinly sliced
- cilantro or Thai basil
- bean sprouts
- green onion
- lime wedges
- chili paste (optional)
Turn down the heat to medium and let cook for 10 minutes while you chop the vegetables or at this point I add raw chicken and let it cook. If your using cooked chicken, skip this step and add your vegetables. Remove the cinnamon, cloves and star anise. Add your chopped vegetables and let simmer until tender but not overcooked, 3 to 5 minutes is usually good.
For the bowls:
Add to soup bowls cooked noodles and chili paste (optional). Pour broth, chicken and vegetables over the noodles. Top with bean sprouts, cilantro, juice of lime, green onion and serve.