Fighting a cold? Got a hangover? On a detox?
Vietnamese food is fresh, healthy and low in fat and Pho exemplifies this cuisine. It’s full of fresh ingredients and high in vitamins and minerals – the perfect food to fight off nasty cold bugs, blast hangovers away and provide a healthy choice.
Lately I can’t get enough of the stuff; its delish, good for you, and I’m pretty sure has some sort of ‘feel-good’ power similar to chicken noodle soup, but in my opinion tastes far better. In fact, if I’m a bit more clinical about it, the feel-good aspect comes from the naturally occurring minerals present in the broth.
For added health benefits, season your Pho with Ginger! Fresh ginger is an essential ingredient that adds not only piquancy but numerous health benefits to pho. According to the University of Maryland Medical Center (and quoted by Livestrong), people have used ginger for millennia in Asian, Indian and Arabic herbal traditions. Frequently used to alleviate nausea and motion sickness, ginger also has anti-inflammatory properties that may be beneficial in treating osteoarthritis, a painful condition caused by wear and tear on the joints. Although research on the topic remains preliminary, lab studies suggest that ginger may inhibit the growth of cancer cells.
But enough of the clinical stuff! I love that its customizable to your particular dietary restrictions, and since the ‘fixings’ are on the side, you can garnish it however you please. Prefer it spicy? Add some extra jalapeños. Like it with a bit of cilantro? Perhaps you prefer mint? Me; I go for the jalapeños, bean sprouts, cilantro and radishes.
Vegan? This is a super friendly vegan meal with no dairy and truly no need for meat thanks to all the delish veggies that you can include. Tofu is a great alternative. And for those Pescetarians out there, we love it with shrimp too!
- ½ pound rice noodles (Banh Pho)
- 4 CelifibR gluten free vegetarian chicken bouillon cubes (or any GF broth of your choice)
- 5 cups boiling water
- 1 bunch green onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 handful cilantro leaves
- 1 handful basil leaves
- 2 Thai or jalapeno peppers, thinly sliced
- 2 fresh limes, cut into wedges
- 2 cups shredded cooked chicken (omit for vegan or vegetarian)
- Soak the noodles in very warm water until softened, about 10 minutes.
- Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.
- Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls. Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.