Easy Vietnamese Pho recipe
With four active kids still under the roof, healthy food’s gotta be a cinch to pull together like this Easy Vietnamese Pho, or it just doesn’t fly. What our family loves most about this soup is that each serving can be as unique as the person who’ll eat it. You’ll need:
2 qts Organic Vegetable, chicken or beef bone broth brought to a boil with the following ingredients added in for flavor:
1/4 cup fish sauce
1 teaspoon grated fresh ginger
1/4 cup chopped cilantro leaves
1 thinly sliced onion
(add sea salt to taste, if broth needs it)
1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles, cooked.
Add ins for the table:
Thin sliced zucchini
Thin sliced mushrooms
Red cabbage or bok choy shredded
Fresh Asian/Thai basil
Thinly sliced red or green chilies
Asian Sweet chili sauce
Assemble by filling your bowl with rice noodles and your selection of condiments.
Pour hot broth over-the-top to soften the vegetables.
Add a little more zip if you like with hoisin, sweet chili or pepper sauce and belly up to the bar. Now that’s occidental!
For this and more delectable recipes free of sugar, dairy, wheat, corn and soy, check out The Feel Good Cookbook in our store.