Recipes Main Courses Poultry and Game Zucchini Noodle Faux Pho

Zucchini Noodle Faux Pho

Zucchini Noodle Faux Pho is rated 5.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4

Tender zucchini is among the easiest of vegetables to spiralize, transforming into a pile of curly noodles when you run them through the tool's fine grates. In this recipe, the noodles contribute fresh flavor and lots of nutrients to a hearty soup that is inspired by pho, a traditional Vietnamese noodle soup.

Ingredients:

  • 2 Tbs. olive oil
  • 1 onion, minced
  • 2 tsp. minced garlic
  • 8 oz. (250 g) shiitake mushrooms, stemmed and thinly sliced
  • 1 star anise
  • 1/4 tsp. ground cinnamon
  • Pinch of red pepper flakes
  • 2 bone-in, skin-on chicken breasts, about 1 1/2 lb. (750 kg) total
  • 6 cups (48 fl. oz./1.5 l) chicken broth
  • 1/2-inch (12-mm) piece fresh ginger, sliced into coins
  • Pinch of salt
  • 2 tsp. fish sauce
  • 1 lb. (500 g) zucchini, trimmed and run through the fine grates of a spiralizer
  • Your choice of sliced green onions, sliced jalapeño chile, fresh mint leaves and lime wedges for serving

Directions:

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and red pepper flakes and cook for 30 seconds more. Add the chicken, chicken broth, ginger and salt. Bring the mixture to a boil, then reduce to a simmer. Cook until the chicken is cooked through, about 25 minutes.

Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of green onions, jalapeño chile, mint leaves and lime wedges alongside. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Easy and delicious! Tried this tonight to have for myself and to take two bowls to my neighbors who have had bad colds. I loved it, the neighbors loved it and I will surely make it again! I made it exactly like the recipe with all the additions suggested. So easy! Nice to use one of the small open kitchen rectangular platters to serve the extras like mint, sliced green onions, sliced jalapeños and limes. Looked beautiful!
Date published: 2017-03-04
Rated 5 out of 5 by from Great soup for sharing! I had this last Sunday at the Comfort Foods demonstration at my local store. I really loved the anise and cinnamon flavors (the aroma kept calling me back to the counter afterwards). I will make this soup at home in the next two weeks for my hubby to try.
Date published: 2015-01-20
Rated 5 out of 5 by from Great noodle substitute! I taught a class at Williams-Sonoma this morning where we made this Faux Pho and it got RAVE reviews. One guest who lived in Asia and is very familiar with Pho said that I nailed it! Great flavor combinations - the guests loved the star anise and cinnamon notes in the soup.
Date published: 2015-01-19
Rated 5 out of 5 by from Fab Faux Pho Great Pho recipe. Substituted shrimp for chicken, bean sprouts for green onions. Added more fish sauce and red pepper flakes to spice it up a bit. Added shrimp 5 minutes before finishing. Definitely will do again.
Date published: 2015-01-19
Rated 5 out of 5 by from wonderful pallet of tastes This soup tasted amazing. I did everything by the recipe except the last step I did not put the zucchini all in, rather just put it in my bowl and poured the soup over. This way I will enjoy my soup one more time! I loved how the different ingredients tickled all my taste buds.
Date published: 2015-01-08
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