Kelp Noodle Pho

We love Pho. I take a lot of liberties when it comes to making Pho at home. By no means is it authentic or traditional. There are times I attempt to take on the authentic version, I used my personally make bone broth and a satchel of spice but most of the time I have just finished a full day of teaching and just want a healthy dinner.

My husband follows the Keto diet and I eat primarily as he does to make things easier which I enjoy.  I have found Kelp Noodles to be fantastic! You can cook them  or eat them out of the bag. The longer you cook them they loose their slight crunch and become more and more soft. They have almost no flavor but a slight saltiness, which compliments soup and/or salads. I have not tried them on salad but I hear they add crunch and a lovely addition.

Today I used my Gochujang paste ( fermented paste the flavor of Kimchee) to add depth and spice to my bone broth.

You will need:

4 cups broth or water ( or 1/2 and 1/2)

2 tablespoons Gochujang paste

1 bag Kelp noodles (find in the cold section of your grocery store)

1 large boneless chicken breast ( I don’t use the breast often but it is perfect for this dish)

Toppings:  basil, cilantro, thinly sliced white onion, thinly sliced cabbage, kimchee, soy sauce/Bragg Aminos, green onions, Sriracha, Hoisin sauce

In a large pot with excess space place your chicken breast and liquid (water or broth). Bring to a boil and simmer for 20 minutes. Take the chicken breast out and let rest. Add the kelp noodles to the pot. I like mine soft with out a crunch so I let them simmer for 5 minutes.I put the sliced onion and cabbage at the bottom of a sizable bowl. I evenly divide the noodles and broth between two bowls. After slicing the chicken breast against the grain in thin slices I divide it up between the two bowls as well. This day I topped with basil and cilantro.

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