TEAM! Before we dive in, thank you for deciding to click on this recipe! Out of all of the healthy recipe bloggers that are floating around the internet, you chose my blog to get some recipe inspo! I am grateful for you! I gather that you’ve never made a healthy version of Vietnamese Pho, otherwise you wouldn’t be here! Am I right?
Now, what is Pho? Pho is Vietnamese Street Food that consists of broth, noodles, a protein, and fresh herbs. Traditionally, authentic Pho is made over a 6 to 8 hour time span, allowing the flavors to fuse with the broth at a slow, deliberate pace. It is delicious! Unfortunately, most people (myself included at times) won’t commit that many hours for just one meal. Luckily, I am here to show you that you can get a great tasting dish in under 30 minutes. And if you’re wondering, how the eff are we supposed to make Pho taste amazing in such a short amount of time, don’t worry, I got you! Now, don’t let this recipe fool you. It seems like a lot of steps, but it’s fairly easy to put together! You will need a zoodle machine for this recipe. If you don’t have one, or are unsure of what that is, please see the picture below. I love this dish because it’s warm, comforting, brothy, tastes delicious on a cold day, AND it’s loaded with immune-building ingredients so it’s perfect for those that are under the weather! So much greatness in one recipe!
Click on the link below to watch this recipe featured on Daytime with Kimberly & Esteban:
Here it is, my Vietnamese Shrimp Pho! I hope you love it! TIME:30 MINUTES YIELDS: 4-6 SERVINGS Broth Ingredients 1 small piece of ginger, about a half a thumb size, peeled and kept whole (a whole thumb size if you really like ginger) 1 small yellow onion, sliced 6 cloves of garlic, minced 2 tablespoons of coconut, avocado, or olive oil) ¼ cup of liquid aminos or coconut aminos (i prefer liquid aminos, it has a better flavor) 2 tablespoons of white vinegar 1 tablespoon fish sauce 1 tablespoon of Chinese Five Spice 6 cups of water or vegetable broth Zest and juice of 2 limes 1 tablespoon Himalayan salt ½ teaspoon black pepper 1 pound of shrimp, peeled and deveined Method 1. Let’s start with everything under the ingredients list. Prepare the onion, garlic, ginger, and shrimp as listed above. Set aside.
2. Place a large stock pot over medium-high heat. After 30 seconds (or until the pot is hot) add the oil. Allow the oil to cover the bottom of the pan.
3.Turn the heat down to medium and add the onion & garlic. Stir constantly so the garlic doesn’t burn (burnt garlic ruins the flavor profile of the dish). Add a dash of salt and pepper.
4. When the onions and garlic become fragrant and translucent (this process takes about 5 minutes) add the aminos, vinegar, fish sauce, and Chinese Five Spice. Mix until well-combined.
5. Take your piece of peeled ginger, using a microplane or zester, grate the ginger directly into the pot. Add the broth. Bring the broth to a rolling boil. Once the broth boils, turn the heat down low. Simmer.
6. While the broth is simmering, use a microplane to zest the limes directly into the pot. After the limes are zested, slice the limes in half and squeeze the lime juice into the pot. Simmer the broth for 12 minutes. Now would be a good time to prepare the fillers! Garnishes/Fillings 4 small or 2 large zucchinis (mix of green and yellow), made in to zoodles from a Spiralizer 1 cup of mushrooms, sliced 1 cup of grape tomatoes, sliced in half 1-2 jalapenos, sliced 1 bunch of basil pulled off the stem 1 bunch of mint 1 bunch cilantro, chopped 1 bunch of green onion, diced Prepare all garnishes as listed above. Set aside on a large cutting board or place each garnish in a small bowl. Return to step 7 of the broth recipe. Broth Recipe Continued... 7. After 12 minutes of simmering, place the peeled and deveined shrimp directly into the broth. Add the remaining salt & pepper. Shrimp will cook within 3-4 minutes. Turn off the heat and set aside. Add salt and pepper to taste.
8. Place a handful of zoodles, mushrooms, and tomatoes into a bowl. Pour a half a cup of shrimp plus 1 cup of broth over the zoodles. Garnish the pho bowls with sprigs of basil, mint, jalapeno slices, and green onions!