So Monday’s is the day that people seem to dread – The weekends over, they have to go to work and probably they have to start their healthy eating or exercise plan that realistically they probably won’t stick to! Well I’m here to motivate you with a healthy recipe that is gluten free, dairy free, sugar free, pale friendly (if your into that) and just all round good for you.
Since the thermostat here in Melbourne has been going down, down, down to funky town of recent weeks this has led to the firing up the crockpots, slow cookers and stoves for some hearty comfort food to get us Melbournians through the cooler months.
One of my favourite comfort foods/cheaps eats any time of year is Vietnamese pho. Big hearty bowls of soup filled with your choice of chicken, beef, tofu, rice noodles and topped off with DIY coriander, bean sprouts, chilli and whatever might tickle your fancy!
The other week you might of seen my WIAW #5 post where I braved the cold and all the asian grocery stores of Box Hill to make my first ever chicken pho. I did make mine a touch healthier by throwing in extra greens (that’s just how I roll – I love my greens) but it turned out very nice indeed!
STOCK 4-6 serves
12 cups water
5 missal chicken stock cubes
2 tablespoons fish stock
3 cloves of garlic halved
1drop of liquid stevia
3-4 cm chunk of ginger cut into 2-3 chunks
1/2 a red onion
2 star anise
10 whole cloves
1 teaspoon coriander seeds
1 large chicken breast
Place water and stock cubes in the pot.
Add fish stock, garlic, ginger and stevia (if you’re using it – you can also substitute 1 teaspoon of sugar).
In a tea infuser place the star anise, cloves and coriander seeds (easier to remove when cooked)
Finally add chicken breast.
Let the stock cook for 20-30 minutes until chicken is cooked.
Remove chicken and cut into chunks.
Remove all other ingredients from the stock and throw away.
For the soup. serves 1
5-6 Broccoli florets
1 Buc choy
handful bean shoots
fresh coriander (as much as you like)
holy basil (as much as you like)
1/4 lemon wedge
chopped chilli (depends how hot you want the soup)
For my soup I quickly blanched the florets and buc choy in the stock.
added this to my bowl along with as much shredded chicken I felt like and topped up the bowl with the delicious stock.
On top of the soup I then placed bean shoots, herbs, chilli and a fresh squeeze of lemon. Voila!
This was very yummy and doesn’t leave your mouth with the taste of MSG! Traditional pho does have rice noodles in it but I didn’t have any handy.
I had a heap of left over chicken and stock so I just froze these in separate containers for rainy, cold nights that I can’t be bothered cooking and I’ll just make sure I throw some greens in there!
Eat well & be well.