Can we talk about how much I love Vietnamese food pho a minute? (hehe)
But seriously, I love how vietnamese food has so many different flavors and herbs that make your taste buds sing. Also, most of it *can* be super cheap to make because really, its all in the fresh ingredients you toss on the top. Its just delicious.
One of my favorite comfort foods is Pho. Pho is a vietnamese soup consisting of a delicious broth, rice noodles, some meat and topped off with fresh herbs. One of my most favorite bowls of Pho is at Elizabeth St. Cafe in Austin, Texas. I just love that restaurant and their lemongrass chicken pho is TDF.
I really wanted to turn my favorite bowl of pho into a Whole30 compliant version. I’ve seen a few paleo bloggers use spiralized daikon in place as noodles and so I decided to use that instead of zoodles (zucchini noodles). It is a great noodle replacement and the pho turned out fantastic! If you can’t find daikon, feel free to use whatever spiralized veggie you want. Pretty sure they’ll all be good in it!
In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours.
After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
Divide the spiralized daikon amungst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.