Pho is so delicious. Seriously. The problem I usually face, eating out being the noodles are a bit stodgy for me, and sometimes I have my doubts about restaurants adding in flavour enhancers.
This isn’t a traditional recipe. The leeks may seem a little out of place at first, but they truly bring something wonderful to the table, in terms of sweetness and subtlety.
This recipe will give you that savoury, umami flavour with lots of goodness from the bone broth and vegetables. It was so filling, but we had to eat up every last drop.
2 leeks (chopped)
1 onion (chopped)
1 tsp ginger
2 tsp garlic
300 mL bone broth (I used chicken)
1 tbs tamari
Chicken pieces (breast or thigh would be best)
2 carrots (grated)
1/4 head of cabbage, sliced very thinly into long ribbons
Step 1: In a hot saucepan, with a little oil of choice saute off leeks, and onion
Step 2: When the onions become transparent, add ginger, garlic and tamari
Step 3: Add chicken pieces, and cook until white almost all the way through
Step 4: Pour broth into saucepan, and cover. Allow to simmer for 10 minutes
Step 5: Add prepared ‘noodles’ into the bottom of your bowl, pour broth and chicken mix over them. Allow to sit for 5 minutes while you prep the greens for on top, that way the cabbage and carrot will soften.
Step 6: Top with greens, and voila! You made a non-traditional, paleo Pho with lots of nutritional value, very affordable and oh so delicious!