Zucchini Noodle Faux Pho
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.
- 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
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