I’ve been wanting to try my hand at Vietnamese Pho as I’ve heard so much about it. The pictures always look divine! Today the ingredients just seemed to be lined up on the top shelf of the refrigerator: 1 cooked chicken breast, a red bell pepper, and some calabacita squash (Mexican Zucchini). I think it was meant to be. VOILA! my lunch pictured above went together in about 10 minutes. It was simply delicious! Although not exactly traditional Pho, this healthy, low-carb version is suitable for Atkins Induction, Keto diets, Primal and Paleo as well.
VARIATION: You could substitute shiritaki tofu noodles for the calabacita squash and lower the carbs even more!
8 oz. cooked chicken breast, shredded
2 oz. breakfast sausage, browned
6 oz. calabacita (or zucchini) squash, cut into noodles
2 green onions, chopped
1/3 c. fresh cilantro
Few leaves fresh basil (it disagrees with my stomach, so I have to omit that)
2 oz. red bell pepper, chopped
3 c. chicken broth (I use homemade)
4 T. unsalted butter
1 tsp. Sriracha chili sauce
1 tsp. minced fresh ginger root
1 large clove garlic, minced
1 tiny splash of fish sauce (I use Thai Kitchen brand)
DIRECTIONS: Cut the calaba squash into “noodles” either with a Noodler-type tool or a julienne peeler. Set noodles aside for now. Brown the sausage in a soup pot. Add shredded chicken and all other ingredients, including the calabacita “noodles”. Simmer just until the noodles are slightly soft but not disintegrated into the broth (about 5 minutes). Serve with extra sriracha sauce at the table for those who like to spice things up! Salt to taste and ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains:
21 g fat
4.22 g carbs, 1.27 g fiber, 2.95 g NET CARBS
500 mg sodium
527 mg potssium
19% RDA Vitamin A, 36% B6, 16% B12, 8% C, 23% copper, 19% iron, 13% magnesium, 84% niacin, 33% phosphorous, 26% riboflavin, 36% selenium, 16% thiamin and 17% zinc