Can we talk about how much I love Vietnamese food pho a minute? (hehe) And how much I love this Whole30 Lemongrass Chicken Pho?
But seriously, I love how Vietnamese food has so many different flavors and herbs that make your taste buds sing. Also, most of it *can* be super cheap to make because really, it’s all in the fresh ingredients you toss on the top. It’s just delicious.
One of my favorite comfort foods is Pho. Pho is a Vietnamese soup consisting of a delicious broth, rice noodles, some meat and topped off with fresh herbs. One of my most favorite bowls of Pho is at Elizabeth St. Cafe in Austin, Texas. I just love that restaurant and their lemongrass chicken pho is TDF.
I really wanted to turn my favorite bowl of pho into a Whole30 compliant version. I’ve seen a few paleo bloggers use spiralized daikon in place as noodles and so I decided to use that instead of zoodles (zucchini noodles). It is a great noodle replacement and this Whole30 Lemongrass Chicken Pho turned out fantastic! If you can’t find daikon, feel free to use whatever spiralized veggie you want. Pretty sure they’ll all be good in it!
- 2 Bone-in, Skin-on Chicken Breasts
- 1 yellow onion unpeeled and cut in half
- 1 lemongrass stalk trimmed and cut into 3 inch chunks
- 2 inch chunk Ginger unpeeled and cut in half lengthwise
- 1 tsp black peppercorns
- 4 whole cloves
- 3 cloves garlic
- 2 whole star anise
- 2 tbsp red boat fish sauce
- 8 cups Water
- 8-10 sprigs cilantro
- 1 cinnamon stick
- 1 tbsp. coriander seeds
- 1 large daikon root spiralized (or use 2 large spiralized zucchinis)
- 2 cups mung bean sprouts
- 1-2 serrano peppers very thinly sliced
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
- 1/4 onion very thinly sliced
- 3 radishes very thinly sliced
- 2 limes cut into wedges
- In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours. You can also do it in an instant pot on manual, high pressure for 90 minutes.
- After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
- Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
- When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
- Divide the spiralized daikon amongst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.