Pho the love of gluten free alternatives – this recipe by my lovely friend Amy Crawford hails from the pages of her recipe e-book A Nourishing Kitchen.
A grain and/or gluten free diet doesn’t mean you can’t partake in your favourite meals and flavours and no one, gluten free or otherwise, should have to go without a tummy-warming Pho. It’s time to say hello to the spiralizer and get this Pho-show on the road!
If you don’t have a spiralizer you can use a mandolin or even peel your zucchinis.
Prep time: 20 minutes’ish
200 grams of shredded, cooked chicken
2 cups chicken or vegetable stock
2 cups water
1 small zucchini or ¾ large
2 shallots, finely chopped
1 heaped tablespoon chopped coriander (root and stems) plus leaves for garnish
2 teaspoons fresh ginger, finely grated
1 large garlic clove, crushed
½ teaspoon turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 – 1 long red chilli, finely chopped (or to taste)
1 teaspoon coconut oil
Heat coconut oil in a saucepan over a low heat.
Sauté shallots, garlic, turmeric, ginger and 1/2 of the chilli for 2-3 minutes. Add the stock, water, fish sauce and coriander. Bring to the boil, reduce heat and simmer gently for 10 minutes.
Meanwhile, create your raw noodles by using a mandolin or spiralizer. Place chicken and noodles into two large bowls and pour over stock mixture.
Sprinkle with remaining chopped chilli, coriander leaves and a squeeze of lime.