Pho is an ancient Vietnamese healing broth. This simplified recipe, is inspired by traditional pho, and upgraded with a few extra veggies, anti-inflammatory spices and zucchini noodles as the base. To enhance the flavor, you can add in garlic, onion, or fish sauce, or organic grilled chicken or beef too.
1teaspoonground gingeror 4 inches of fresh ginger, grated
2zucchinispiralized into noodles or brown rice noodles or soba noodles
3carrotschopped
1jalapeñoseeds removed and chopped
1teaspoonsea salt and pepper
1handful chopped basilparsley and/or cilantro
3star anise pods
Instructions
Heat a large stockpot over medium-high heat with a bit of olive oil. Add chopped carrots and jalapeño first to brown. Spiralize zucchini into noodles and add any extra bits of zucchini slices to the hot pan. When done, pour broth in, and add in ginger, turmeric, sea salt and pepper. Turn up the heat and add in zucchini noodles. Cook for 1-3 minutes until everything is warmed and noodles are cooked through, before garnishing with extra herbs and serving hot.