Do you love Vietnamese cuisine? Try this nutritious Chicken Pho! This allergen-free version is packed with flavor and beneficial nutrients!
I didn’t have to look far from home for inspiration with this delicious Chicken Pho; my daughter Caroline, blogger at The Minimalist Mouse, has recently posted a vegan version of this traditional Vietnamese dish. It was so good that I immediately wanted to create my own AIP-compliant version to share with you all.
It wasn’t really hard to adapt the recipe to make it AIP-compliant. I replaced the traditional rice noodles with zucchini noodles. You can also use any other AIP-approved noodles, such as sweet potato noodles or kelp noodles. In my opinion, zucchini noodles are healthier and are so easy to make yourself with a vegetable spiralizer.
I also played around a bit with AIP-friendly condiments (such as fresh ginger, coconut aminos, and fish sauce) to make sure this Chicken Pho still delivered a maximum of flavor.
Fun fact: do you know how to pronounce the word “pho”? Click here to hear it!
- 1 ounce dehydrated shiitake mushrooms
- 5 tablespoons coconut oil, divided
- 1 yellow or white onion (about 3/4 pound), thinly sliced
- 2 1/2-inch knob fresh ginger (plus some extra for garnish), peeled and grated
- 48 ounces chicken broth (equal to 1 quart + 2 cups)
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 1/2 pounds skinless boneless chicken breasts
- 1 pound raw zucchini noodles
- Chopped cilantro, for garnish
- Chopped scallions, for garnish
- Fine sea salt, to taste
- Soak shiitake mushrooms in hot water for 30 minutes. When done, drain and thinly slice into 1/4-inch strips. Set aside.
- While mushrooms are soaking, start on the soup base. Melt 2 tablespoons coconut oil in a stock pot over medium heat. Add onions and ginger and sauté for 10 minutes, stirring frequently.
- Add chicken broth, coconut aminos, fish sauce, and chicken. Bring to a boil over high heat, then reduce to medium and cook until chicken is cooked through, about 15 minutes.
- When chicken is cooked, transfer to a cutting board with a slotted spatula. Allow chicken to cool down before slicing it into 1/4-inch strips. Set aside and keep warm.
- In a large skillet, melt 2 tablespoons coconut oil over medium heat. Add mushrooms and sauté, stirring occasionally, until golden on all sides, about 10 minutes. Transfer to a plate and keep warm.
- In the same skillet, melt remaining tablespoon coconut oil over medium heat. Add zucchini noodles and sauté until tender (but not mushy), about 5 to 10 minutes.
- To serve: Divide zucchini noodles equally between 4 large bowls. Ladle broth over, then add chicken and mushrooms. Garnish with chopped cilantro, chopped scallions, and more grated ginger. Salt to taste.
- Bon appétit!
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