This week Good Food Good Friends is using zucchini. Zucchini is one veggie that is available year round here in the deep south. We grew some this summer in the garden but they didn’t do well because it was so HOT!!! Luckily can find it in all the stores. And this week I was fortunate enough to get two nice sized zucchini in my Misfits Market box. They were just the right size for spirilizing.
I knew immediately how I was going to use the zucchini – PHO GA!
For those of you who aren’t familiar with PHO (pronounced phu) it is an Vietnamese broth soup with beef (PHO TAI) and sometimes chicken and lots of veggies and spices. It is comforting and warming on a cold day.
Ingredients
1/2 large onion, diced
1 bunch green onions white and green chopped and separated.
4 cloves garlic, finely diced
1/2 cup bean sprouts
2 Tbl fresh ginger, sliced thin
1 cup (or more) fresh mushrooms, sliced thin
1.5 baby bok choy
2 Tbl soy sauce ( I used Tamari for KETO)
1 chicken breast, cooked an shredded
2 tsp 5 spice (or to taste)
8 cups chicken broth
2 Tbl fish sauce (I added a little more)
2 tbl sesame oil
1 large zucchini, spiralized (or if not KETO use about 6 oz rice noodles) or if on KETO you could also use the yakatori noodles.
Add oil to hot Instapot (if you don’t have one a medium stockpot will do). When oil is hot add in the diced onions and sautee until onions are translucent (about 4-5 minutes on medium heat).
Add the white of the green onions, minced garlic, and ginger. Cook, stirring periodically until the ginger and garlic is aromatic.
Add in the chicken stock and bring to a simmer. Add the soy sauce(or Tamarin) and 5 spice. Cover and simmer about 10 minutes.
Add the sliced ‘shrooms and bok choy to the pot. Cook for 5-8 minutes until bok choy is tender. If using the rice noodles or yakatori add them now.
Add in the cooked shredded chicken and simmer to give all the ingredients time to enjoy each other.
Place raw zucchini spirals in the bowls and cover with the broth. The hot broth will cook the zucchini until it is just tender.
Garnish with green onion tops.
Recipe makes 4 nice servings.
NOTES:
I used a mixture of cremini and mixed mushrooms which came in the Misfits Market Box. You can use any you choose.
This recipe is completely KETO friendly if you don’t use the rice noodles.
This is my own recipe. Mostly because I had to use what I had in my pantry as far as spices went. It is definitely a keeper.
Want more Zucchini recipes? Visit the other Good Friends:
Nancy
Two weeks from now (November 6) we are using Pumpkin in our recipes.
October 23, 2020 at 10:52 AM
[…] miss the dishes from Donna, Ellen, Kayte, Margaret, Nancy and […]
October 23, 2020 at 10:55 AM
In December we travel to Vietnam, hope I find something different than pho ;-). I like zucchini noodles, a great combination
October 23, 2020 at 1:22 PM
How exciting, Ulrike. Beautiful country.
October 23, 2020 at 2:25 PM
Oh, how interesting to go there…I hope you will share photos and some of your experiences!
October 23, 2020 at 11:04 AM
Wow, Margaret! I am a huge Pho fan and we have an excellent Vietnamese restaurant in Birmingham that we have loved for years. I have never attempted to prepare it but your post makes me want to try it.
October 23, 2020 at 1:21 PM
Donna, it is so easy to make.
October 23, 2020 at 2:24 PM
I’ve always wanted to make something like this but never had the nerve or the ingredients all lined up to try it…I think I’m ready to try it now. And I can always call you for help since you have already made this! Looks really wonderful. What a great use for zucchini.
October 23, 2020 at 3:21 PM
I’ve been wanting to make this! I thought you had to cook a beef bone or something. See what I know! How do you spay without the fish sauce in it? You know I’m allergic to shellfish so I stay away from fishy things. Your photo is beautiful!
October 23, 2020 at 3:23 PM
I meant how would it taste without fish sauce, darn autocorrect!