Chicken Pho with Spiralized Zoodles
- 4 cloves
- 2 cinnamon sticks
- 2 star anise
- 6 cups chicken broth
- 1 (1 inch) piece fresh ginger, sliced into coins
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 bone-in chicken breasts
- 1 large zucchini, spiralized using thick spiral blade
- ½ cup bean sprouts
- 3 sprigs fresh cilantro
- sliced or chopped radish
- 4 lime wedges
- Toast cloves, cinnamon sticks and star anise in a 6-quart saucepot over medium heat until fragrant, for 1 minute. Add the broth, ginger, soy sauce, and fish sauce; bring to a roiling boil over high heat.
- Add chicken breasts, reduce heat and simmer, turning the chicken occasionally, until it’s cooked through, for 25 minutes. Remove the chicken and transfer to a bowl; shred by pulling the chicken into strands with your hands, discarding the bones and skin. Return the chicken to saucepot; season with salt and pepper to taste.
- Divide the raw zucchini noodles, chicken and sprouts into 4 bowls. Ladle hot broth into bowls.
- Garnish with fresh cilantro, radish and serve with lime wedges.
The beauty of this healthful soup is that it's endlessly customizable. Top it with whatever you like, from sliced green onions to fried shallots, or add a poached or soft-boiled egg. Add spice with Sriracha or chile oil, or stir in hoisin sauce for extra flavor.
What others are saying
Sam Dalton says:
I really liked this pho with zucchini, because I am not a huge fan of rice sticks. The broth was really delicious. I added some spicy sauce and it was perfect! I would definitely make this again.
George Delamea says:
As heretical as it might be, I sometimes do my pho with tofu and ask for them to add vegetables, which often come in chunks, which is fine, of course, but considering how the hot broth is used to cook raw beef traditionally, I would love thinner veggies to be wilted a bit by the broth. This is a solution to that, as the spiralized veggies do wilt just enough in the soup here. Perfect!