Faux Chicken Pho (Whole 30, Paleo)
Day 29: Oh my gosh! We are only 1 day to the end of this whole 30 journey! After writing this post, I'm going to plan the reintroduction phase. I've resigned to the fact that the husband and I will not be the lucky ones that experience the legendary tiger blood. Plus, I started feeling
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 bone-in (skin on chicken leg)
- 1 unpeeled yellow onion (quartered)
- 2 inch unpeeled old ginger (sliced in half length-wise)
- 1 tbsp coriander seeds
- 1/2 cinnamon stick
- 1 star anise
- 2 cloves
- 2 cardamom
- 2 tsp carob powder*
- 1 bay leaf
- 2 tbsp fish sauce or to taste
- 1.5 L 6.5cups chicken stock (I used Imagine organic free range chicken stock)
- 1 cup bean sprouts (to garnish)
- Lime wedges (to garnish)
- Thai basil leaves (to garnish)
- Chopped cilantro (to garnish)
- Sliced red chilli (to garnish (optional))
- 2 medium daikon radish (spiralised.)
Instructions
- 1
In a lightly greased pan, toast onion and ginger until charred on both sides.
- 2
Ginger should be softened.
- 3
Remove and set aside.
- 4
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
- 5
Then place all the spices including bay leaf, into a herb baggie or tie it up in a cheese cloth.
- 6
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
- 7
Add chicken stock, and chicken, then bring to boil.
- 8
Season with fish sauce and carob powder.
- 9
Then lower heat to low.
- 10
Cover and simmer gently for 30 mins.
- 11
Remove chicken and shred.
- 12
Serve broth over spiralised daikon, chicken, and sprouts.
- 13
Garnish with basil, red chilli, cilantro, and a side of lime wedge.