Paleo Pho (Pho-Real…)
December 11, 2013
Oh hi there! It’s been over a week since my last post…bad Rachel. I apologize, had a super busy week and a half with finals and am finally done as of Monday!! I am officially 12.5% (1/8) done with my dental education. Yay…? Positive thinking, people, positive thinking. My biggest study distraction was definitely checking/posting to my @platefullpaleo instagram (which you follow, right?? If you’re not on insta you can still see my posts at the bottom of this page) and looking at all of the deliciousness people were cooking up. I wanted to do a blog post soo bad and have had so many post inspirations but I promised myself I would wait until after I was done. Easier said than done when the alternative is spending your days buried in biomedical sciences…had major blog FOMO (fear of missing out, duh). I am pho-sho (I’m hilarious) glad to be done and glad that I got a chance to make this yummy paleo pho.
Pho is one of my all-time favorite dishes, especially from this place near my house in Austin called Hai Ky. I recently realized that I’ve been saying it wrong the whole time…I said it like “photo” but appanetly it’s pronounced “fuh” like in a very naughty word…(first “fuh” word that popped into my head, oops). I love the fresh herb taste and spiciness that seems to instantly clear my sinuses and just make me feel better in general. My order usually consists of chicken pho (no noodles since going paleo) with extra veggies. While talking to my dad on the phone last week, he mentioned he was picking some up for him and my mom and I immediately was like, “WAITTTT, I want that. Now.” I had all sorts of inspiration to make the perfect paleo pho and started thinking about zoodles, kelp noodles, or spaghetti squash in some coconut aminos (paleo substitute for soy sauce). I didn’t get to make it until yesterday (sigh) but let me tell you, it was worth the wait. I am obsessed with this stuff.
A lot of pho recipes recommend making your own bone broth for this one in the slow cooker using animal bones and all sorts of vegetables. But I was like…meh, it comes in a box for dirt cheap, therefore, I will be using the box (in keeping with my paleo for the super busy theme). I’m sure it would have tasted amazing with the homemade broth like this recipe but I was perfectly happy with my lazy version :) and I think you would be too if you so choose. I chose flank steak for my meat, but you can really use any meat you like (chicken, steak, shrimp, pork, etc.). You can also use a combination of any of the herbs and other garnishes depending on personal preference/what you have in the fridge. Freeeedom!!
Paleo Pho (adapted from Zen Belly, makes 2 large servings):
- 4 cups chicken or beef broth, I used a low-sodium organic brand
- 2 cups zucchini noodles made with a spiralizer (2 zucchini)
- 2-3 cups cooked sliced meat (I cooked flank steak on the cast iron, 3 minutes on each side with EVOO, it will cook more when you add to broth!)
- 1/4 cup coconut aminos, which is a paleo substitute for soy sauce
- 2/3 tsp fish sauce
- 1 1/2 tsp grated fresh ginger
- Fresh herbs (handful): basil, mint, cilantro (whichever you prefer, I used all of them!)
- Sliced scallions, as much as you like
- Thin slices of jalapeño
- Lime wedges
- Thin slices of red onion
In a medium-sized pot, heat the broth on medium heat until it becomes steamy. Add the ginger (my favorite component!), coconut aminos, fish sauce and about 2 tablespoons of the herbs. Simmer for a few minutes. I added my jalapeño slices during this step because I like it spicier, but if you don’t like it as spicy, wait until garnishing to add them. Add your zoodles and meat and cook for about 4 minutes, until your noodles get soft and your meat is warmed. Serve with the fresh herbs, jalapeño slices, lime wedges, and red onion slices as you like!