Today you will love this very quick and easy Vietnamese Soup called PHO (or pronounced Pha). I was in the Vietnamese War back in 1968 and fortunately I had a safe job. I am blessed not to carry PTSD because of it. So many have, and I truly understand their challenges. When I was in Vietnam I stuck to the Army chow and unfortunately didn't venture out. For years I've been making up for it. Vietnamese food is my all time favorite, bar none. I go to my favorite Vietnamese restaurant in West Palm Beach called Pho 16. It is simple, delicious and oh so healthy. Their sauces are light and not heavy like Chinese cuisine. There are more steps in preparing this dish the Vietnamese way, however I developed my own take on it and simplified it. It is a meal in itself and is served in a very large bowl. If you are into animal protein, simply add to it to the soup and change the soup stock from Vegetable to Chicken or Beef. It's that simple. I have omitted the Fish Sauce too and 1-2 Tablespoons can be added if you choose. I usually have this and other delicacies twice a week because I love the fact it is so healthy. I feel light after I leave the restaurant. See the note at the bottom of the recipe for to make it KETO friendly.
VIETNAMESE PHO NOODLE SOUP
1 - Medium sweet Onion, chopped 3 - Carrots, sliced 1/4 inch 6 oz. sliced Shitake Mushrooms 2 - cloves Garlic, minced 1/2 inch piece fresh Ginger Root, minced 2 - 3 Baby Bok Choy, sliced 1/2 inch with green tops 2 cups Broccoli Florets, cut small 4 cups Vegetable Broth (Chicken or Beef if desired) 2 Tablespoons Braggs Liquid Aminos (or 1 - 2 Tablespoons Vietnamese Fish Sauce) Juice of one Lime 8 oz. Brown Rice Noodles (you can add more if you desire) 3 Tablespoons Extra Virgin Olive Oil Salt and Pepper to taste Thai Basil (served on the side) Mung Bean Sprouts (served on the side)
1) In a large soup pot over medium heat, pour the Extra Virgin Olive Oil. Add the chopped Onions, Carrots, Shitake Mushrooms and Ginger. Stir making sure all ingredients are covered in oil. Turn the heat down to simmer and allow the vegetables to sweat out their juices and combine with the oil. 2) Add the minced Garlic and stir over medium heat for 30 seconds, no longer. You don't want the Garlic to brown. Then add the Vegetable Broth (or the broth of your choice), the Braggs Liquid Amino (or the Fish Sauce, not both) and the Lime Juice. 3) Bring the soup to a bubble and then bring the heat to a simmer and cook for 15 minutes. The Carrots should be tender by then. Add the Bok Choy, Brown Rice Noodles and Broccoli. Cook for another 8 minutes until the noodles are al dente (soft but not mushy). Serve the soup in a big bowl. Tear the Thai Basil leaves and add to the soup along with the Bean Sprouts. A complete meal in itself and healthy for every lifestyle.
NOTE: Ginger, Garlic and Onions are a wonderful blood cleanser and great for anyone challenged with Cancer. For KETO, either omit the noodles or add the Miracle Noodle found in Whole Foods Market which has zero net carbohydrates.