Have you ever tried pho before? It's a traditional Vietnamese dish of rice noodles, meat, and broth. Typically the broth is served with the thinly sliced uncooked meat and it quickly cooks right at your table. It's delicious but can often come with unsavory ingredients like gluten, soy, and MSG. It's also not super conducive of a quick weeknight meal until now.
This meal has three main components and thanks to some handy shortcuts, they come together in less than thirty minutes.
Bone broth is a slow cooked broth using bones that produce lots of collagen, amino acids, and minerals. It has a deep, rich flavor and is a powerhouse for gut healing thanks to the proline and glycine amino acids. You can make your own, or if you're like me and need to save some time, you can buy it. My absolute favorite bone broth is Bonafide Provisions because it's always well sourced, organic, and made in small batches then frozen. When shopping for bone broth, always look at the options that are frozen or refrigerated and avoid the shelf-stable bone broths. I pick up Bonafide Provisions at Natural Grocers, but many other stores carry it nationwide.
Chicken is the main protein of this pho recipe, but you could easily use thinly sliced beef as well. You can slow cook the chicken, throw it in the InstantPot, or save so much time and pick up a rotisserie chicken on your way home from work. That will cut this recipe time down by a lot making it even more simple for your weeknights. If you opt for a rotisserie chicken, grab the organic variety that's unseasoned.
Zucchini noodles are used instead of the traditional pho rice noodles. This makes it low carb, grain free, and adds an extra serving of vegetables. I spiralize my own vegetables which only takes a minute or so, but you can also buy pre-spiralized vegetables as well.
Weeknight Pho (Paleo, Whole30, Low Carb)
1 tsp ghee
1/4 small yellow onion, minced
2 gloves of garlic, minced
1 T fresh grated ginger
4 c chicken bone broth
2 T coconut aminos
1/2 T fish sauce
1 c shredded chicken
1 medium or large zucchini
1 baby bok choy
Red pepper flakes
In a medium-sized pot over high heat, melt ghee then saute onion, garlic, and ginger until fragrant. Add bone broth, coconut aminos, and fish sauce and cook on high until it begins to boil then turn down and simmer. While broth is cooking, spiralize the zucchini and slice the bok choy in half length-wise. Assemble the zucchini, shredded chicken, and bok choy in two bowls then ladle the hot broth over the bowls. Top with roughly chopped cilantro, sliced green onions, or any other toppings you desire. Serve immediatly.