A comforting bowl of pho made with aromatic broth, tender chicken, and rice noodles, with a low-carb paleo version and a vegan version. A traditional Vietnamese dish that’s both nourishing and full of flavor.

Serves 6-8

Ingredients:

  • 8 oz. Maifun rice noodles or Thai vermicelli rice noodles*

  • 1 ½ pounds raw boneless chicken breast and thigh meat (for a deeper flavor, I prefer to use cooked rotisserie chicken, thinly sliced, added at the end). Vegans can use organic tofu.

  • 2 Tbsp. light sesame oil or avocado oil

  • 8 shiitake mushroom caps, thinly sliced

  • 3 Tbsp. fresh ginger, peeled and minced/finely grated

  • 2 Tbsp. fresh garlic, minced

  • 1/4 tsp. red pepper flakes

  • 3 quarts (12 cups) gluten-free chicken broth/stock (for extra immune boosting, substitute 1 qt. stock with chicken bone broth)

  • 2 Tbsp. fish sauce or (2 Tbsp. coconut aminos & 1 tsp. sea salt)

  • 1 cup thinly sliced or shredded carrots

Garnishes: (Optional)

  • 2 cups fresh bean sprouts

  • 1/4 cup thinly sliced green onions (scallions)

  • 8 fresh cilantro sprigs

  • 8 fresh Thai basil sprigs

  • 8 fresh mint sprigs

  • 2 limes, cut into wedges

  • 1 thinly sliced fresh jalapeno or Thai chili pepper

  • Sriracha chili sauce (spicy) and fish sauce (salty) for serving

Directions:

  1. Prepare the rice noodles according to the package.

  2. Meanwhile, cut the chicken into thin strips.

  3. In a stockpot over medium heat, add oil and mushrooms; cook, stirring, for 2 minutes.

  4. Add ginger, garlic, and red pepper flakes, and cook, stirring, for 1 minute.

  5. If using raw chicken slices, add now and cook while stirring for 1 minute.

  6. Add broth, fish sauce, and carrots, then bring to a simmer until the chicken is done, about 6-8 minutes.

  7. When ready to serve the soup, place equal amounts of noodles in each bowl.

  8. If using rotisserie chicken, divide the sliced warm chicken between the bowls, laying the slices over the top of the noodles.

  9. Ladle 1 ½ – 2 cups of the hot soup into each soup bowl.

  10. Top with some bean sprouts and sliced green onions.

  11. Serve the soup immediately, accompanied by fresh cilantro, Thai basil, mint, lime wedges, and jalapeno peppers in baskets on the table for each person to garnish their own soup as desired.

  12. Serve with Sriracha chili sauce and fish sauce to taste, if desired.

Enjoy!

  • Free of: Wheat, Gluten, *Grains, Dairy, Corn, Soy, Egg, Nuts, and Sugar.

  • Grain-Free, Keto, and Paleo: use *shirataki noodles

  • Vegans replace chicken with tofu and use coconut aminos combined with sea salt instead of fish sauce.

  • Candida Diet: Use *shirataki noodles and omit the carrots!

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